ROANOKE – Mary Rapaport is here with a delicious Tres Leches Cake and details on an upcoming state-wide recipe contest.
Cake:
1 ½ cups cake flour**
1 tsp. baking powder
½ tsp. salt
1 stick unsalted butter, room temp
1 cup +2Tablespoons sugar
5 eggs
1 ½ tsp. vanilla extract
Preheat oven to 350°F. Grease a 9x13" baking pan (or a 10" springform pan); set aside.
In a medium bowl, combine flour, baking powder and salt; set aside.
Beat butter in a large bowl until fluffy, about 1 minute. Add sugar gradually, running mixer on low speed, until fluffy and light, scraping sides down as needed.
Add eggs, one at a time, beating as you do. Blend in vanilla, then flour mixture in 3 batches, mixing just until combined. Pour into prepared pan.
Bake for 20 - 25 minutes, or until lightly golden and a pick comes out nearly clean. Poke cake with skewer all over and allow to cool thoroughly.
Three-Milk Glaze:
1 (12 oz.) can evaporated milk
1 (14 oz.) can fat free sweetened condensed milk*
1 cup fat free half and half*
Combine three milks in a large measuring cup or bowl with a spout. Slowly pour glaze evenly over cake. Refrigerate cake for at least four hours or overnight.
Topping:
2 cups whipping cream*
¾ cup sugar*
1 tsp. vanilla extract
Combine ingredients in a deep, chilled bowl and with chilled beaters, blend on low speed until stiff peaks form. Increase to medium speed and whip until thick. Frost cake and allow to chill until serving.
Garnish with fruit, a dusting of cocoa, melted chocolate or serve plain.
**Make your own cake flour: Measure 1 ½ cups all-purpose flour and remove 3T. Replace with 3T. of cornstarch and mix well (this lightens the flour for a finer crumb). Follow recipe from there.
*These items have been lightened up from the original recipe to reduce fat and calories.