1 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
5 whole eggs
1 cup sugar, divided
1 tsp vanilla
1/3 cups milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
I made the cake as directed and poured it into the pan. I was reading the next step and realized I had forgotten to add the evaporated milk. (Here's where this gets crazy, pay attention.) I panic, start washing all the dishes, only having an hour and a half to make a cake that takes 1 hour and 45 minutes to make, I call my husband to come help me measure all the stuff again and to dump the cake batter out of the cake pan so that I can remake the cake. I go through all of the steps again, adding all the dry ingredients together. Separate all 5 eggs, beating the egg yolks, 3/4 cup sugar and vanilla, then the egg whites until soft peaks form, then adding the sugar to the egg whites until stiff, but not dry, peaks form. It is then that I realized I in fact, DID NOT mess up the cake. You see, I added the 1/3 cup of milk, but I didn't need to add the evaporated milk like I thought I did. The evaporated milk, the sweetened condensed milk and the heavy cream was for the mixture that I was supposed to pour OVER the cake once it was baked. REALLY?!?! I really just dumped out a cake that was NOT MESSED UP!?? UGH! All is right in my world though, I continued making the cake, sort of let it cool, poked the cake, dumped the mixture over, had my husband beat the cream and sugar for frosting, so that I could come and blog about my wonderful, messed up-not-really-messed up baking excursion. :) Happens to the best of us! :)
Now I'm off to frost the cake and take it to our friends house and am going to enjoy every yummy bite of that Messed Up-Not-Really-Messed Up Tres Leches Cake!! :)
Here is the recipe from the Pioneer Woman's website! Enjoy!
Recipe: Tres Leches Cake
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Ingredients
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- ⅓ cups Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- ¼ cups Heavy Cream
- _____
- FOR THE ICING:
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
Preparation Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Until next time....
