Thursday, January 26, 2012

How Do They Make That!?

My Tres Leches Cake

Decorated With Whipped Cream Cheese Icing

When I worked for the bakery the lead lady was a sweet older Mexican woman.  She occasionally would bring us one of her special recipe cakes but wouldn't dare give the recipe.  She once had a business out of her home and closed up shop but still made a few cakes for close friends.

One day I came into work to find a Tres Leches Cake in the cooler.  I was told to take a piece home.  Yeah right! It didn't make it home and actually it only lasted about 5 minutes after I tasted the first bite!  I'd never eaten a cake so delicious in my life!  I decided to post a Venezuelan Tres Leches Cake recipe for everyone who's always wanted to make one but didn't know how.  And by the way, this lady uses Tres Leches even for her wedding cakes!  

This recipe calls for a meringue topping but my friend uses a whipped cream cheese topping. I'll also post that recipe and you can choose between the two.

Sponge cake:
4 eggs
¾ cups all-purpose flour (*)
¾ cups sugar


3 egg whites to soft peaks
3 tablespoons sugar


1- 8oz carton of cream (or heavy cream)
1 can Evaporated milk
½ can of condensed milk

Sponge cake:
Beat egg whites until stiff, and gradually add the egg yolks, then sugar and finally the flour (*). In a pre-buttered baking dish (the same that is used to serve the finished dish), put the preparation and bring the oven to 180 ° C (350 ° F) for about 20 minutes (or until a toothpick inserted comes out clean) .

(*) You can use cornstarch, so the sponge is softer. You can also use the cake (ponques) that is sold commercially in supermarkets and bakeries.

Blend together the three milks. Use more or less condenseduntil the desired sweetness.

Make several little holes in the cake with a fork, pour the cream over the cake, put some additional condensed milk if desired, you can decorate it with a little cinnamon on top if you like, or make a soft caramel on top drop the cake in the form of fine wire. You can also decorate with cherries, blackberries, cherries, strawberries or raspberries in syrup.

The dessert can be left in the same mold where it is baked, but if you can unmold before bathing with cream and mold it to another presentation, and then bathe it with the cream and then decorate with meringue (or whipped cream cheese icing below).

Whipped Cream Cheese Icing:
- 8 oz cream cheese
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla extract

While cakes are cooling, start making your frosting. In a medium bowl, beat your cream cheese until it is soft and fluffy. Add sugar and vanilla, mix well, then set aside.
In a separate bowl, use an electric mixer to beat your whipping cream.  Beat until stiff/firm peaks form, about 1-2 minutes.

Transfer about 1/3 of the whipped cream to your cream cheese mixture to lighten it. Gently mix until cream cheese and cream are totally combined. Add your remaining whipped cream, and gently stir until you have a uniform frosting. 

Until next time.......Happy Baking!