I know this photographer. He is amazing at what he does. Scenery, urban shots, and yes, people. Not just anyone, you see. In fact, if you look at his pictures, it's mostly beautiful girls. To top it off, he makes them look even more incredible. I know several of them from high school and a handful of them are friends of mine. Needless to say, if you're one of these people, you're going to have some pretty phenomenal photos to boast of.
He actually asked to work with me. It's true! I was on my
"Do you want some professional food pictures?"
There went my ego, the chip on my shoulder and a bit of anxiety. Of course he didn't want to take pictures of me...he wanted to take pictures of my glorious food! My pride was then back on the rise. Anyway, so we planned a night to get together and do it, and I was completely blown away by all the fancy equipment and after he left I looked at my cute little
Anyway, it was a blast to see how it all comes together and hopefully every once in a while you'll see a photo that you know I didn't take!
Now, onto more important things. When deciding what I wanted to make as my golden child food product, I went through a plethora of ideas. S'more cupcakes? Banana layer cake? Something I've done before?
I didn't want to make something just because I thought it was pretty. I didn't want to make something just because it tastes good. I wanted something elegant, delicious and the whole package.
I wanted tres leches cake. Now, I've never technically had it before, but it just looks so clean. It's simple but tastes extravagant. You can let it be or you can add colorful fruit toppings over the thick layer of whipped cream frosting.
Tres leches is a Latin dessert that gets its name from the three milks you use: evaporated milk, sweetened condensed milk and whole milk (or heavy cream). IT.IS.SO.MOIST. I mean, unbelievably moist. And creamy and wonderful and I could go on and on about this one. Honestly, this is one of the best cakes I've made yet.. and I've had some gems. AND, it's not even chocolate, or anywhere close, so the fact I'm so high on it is astonishing, or should be.
|The Stars of the Show...The Leches Themselves!|
Three women at my job, one Puerto Rican, one Bolivian and one... oh rats I forget, said it was the best tres leches they have ever had. Rumor has it that one wants me to make it for her engagement party. Um, I'd love to! Anyway, so it's good-- that good. You should try it. And if you've never had tres leches, you definitely should try it. You'll be glad you did!
You know I’m a weight measurer for things like flour now, but I put the approximate conversion too. I like to make sure it’s not too floury, so I bought a kitchen scale.
What ya need:
(For one 9x13 cake)
6.7 oz (1.5 cups) all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
What ya do:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9x13 inch baking pan. (If you’re planning to invert your cake, which I did not, you might want to line your pan with parchment paper!!)
2. Sift flour and baking powder together and set aside.
3. Cream butter and the 1 cup sugar together until fluffy. Don't rush this...You want this mixture to be light! Add eggs one at a time, mixing well after each and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. (Here is where you have an option to invert your cake. I didn’t do it, but if I were hosting a party, I might to it for presentation sake.Pierce cake several times with a fork. And by several I mean about 100 times. I pierced it again and again.
6. Combine the whole milk, condensed milk, and evaporated milk together in a separate bowl. Whisk to combine. Pour evenly over the top of the cooled cake.
Don’t worry, it will soak in.
Don’t worry, it will soak in.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
You might think this cake gets really soggy, but it doesn’t taste bad soggy, just super moist, as I already mentioned. It’s really great, honestly. You should definitely try this one. I topped it with some blackberries, but it would be great with most fruits as a topping. Try kiwi, strawberry, or mango. That’s all for now! Ta-Ta!!