Let Them Eat Cake

Last weekend we celebrated my partner's birthday and since he is Mexican I decided to make an appropriate dessert which I actually bought for him in our first year of dating. Back then I bought it at Pancho's Mexican bakery which is hugely popular for its churros and you will find it in Kensington Market if you happen to be in this gorgeous city of ours- Toronto. They do not have cakes on their menu but if you talk to them they will be willing to help you out. This time around I much prefer to make the cake on my own. Last year I made this beautiful Chocolate Mousse Cake  

He also decided not to have a party this year, so we had a quiet dinner in a restaurant (which was disappointing by the way food-wise) and the next day our friends invited us over for the first bbq of the year. I brought this cake along and even though our daughter ate all the strawberries from the top before we cut it, everyone enjoyed it and my partner said the cake was more perfect than ever. I am not Mexican but I make a Mexican cake like a true Mexican ;) 

There are many varieties of this Mexican cake and I tried few, but this one seems to be perfect. The chiffon like cake is soaked in the right amount of milks and a touch of rum, which makes is not too dry or too moist. It really melts in your mouth and it tastes even better the next day. You can make it with any kind of fruit you prefer but peaches, berries and mangoes or even pears are the most popular.

If you want a really celebratory cake you can double the recipe, bake it in two 9 inch pans and slice each into half and soak it for a bit longer. This cake will please any crowd you are about to entertain. 

Tres Leches Cake

(recipe Fany Gerson from "My Sweet Mexico")

Cake

1 cup all purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

pinch of salt

4 eggs, separated

1/4 cup vegetable oil

2 tablespoons water

1/4 teaspoon pure vanilla extract

1/2 teaspoon cream of tartar

Tres Leches Mixture

1 cup heavy cream

1 can evaporated milk (12 ounce)

1 teaspoon pure vanilla extract

pinch of salt

1 can condensed sweetened milk (14 ounce)

1/2 cup dark rum (optional)

Filling

1 1/3 cups heavy cream

1/4 cup confectioner's sugar

1/2 teaspoon vanilla extract

1-2 cups sliced fresh fruit (strawberries , berries, mangoes, or canned peaches)

 

Preheat the oven to 350F and grease a 9 inch cake pan. I like to use butter. You can also use a circle of parchment paper.

To make the cake: mix 6 tablespoons of sugar, flour, baking powder and salt in a large bowl.

In a separate bowl mix the egg yolks with the vegetable oil, water and vanilla until combined.

In another clean bowl or a stand mixer beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 tablespoons sugar and continue to beat until stiff, but not dry peaks form. 

Add one forth of the flour mixture to the egg-yolk mixture and blend well. Add one fourth of the beaten egg whites and fold gently. Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites.

Pour into the prepared pan and bake until the tester comes out clean. (toothpick, knife), 35 to 45 minutes. After taking out of the oven, let it cool and slice the top to even it out, then slice the cake into two.

To make Tres Leches: mix together in a small pot over medium heat the cream, milk, vanilla, salt and condensed milk until combined. Turn off the heat and add rum. Let it cool.

Place both cakes in two deep dishes and pour the tres leches mixture over them. Let the cake soak it up, refrigerate for one hour.

To make the Filling: beat the heavy cream with an electric mixer, add the sugar and vanilla, keep beating until thickened and cool in the fridge until ready to assemble the cake.

To assemble the cake put one of the cakes on a serving platter and spread one third of the whipped cream on top. Cover with fruit and the second layer of the cake. Spread the rest of the whipped cream on top and sides of the cake if you wish. Decorate as desired! You could even add some crushed meringue in the middle for more texture. It would be even more perfect!!!

ENJOY!!!!