The Great 2012 Cooking Extravaganza! Day 105

April 16, 2012 at 12:41 am (Food) (, , , , , , , , , , , , )

Hello again friends, and welcome back!  I’m sorry to say, but I took another day off…

We spent the day with my folks, celebrating William’s birthday just a little early.  He got a cool new Lego set, which he built in less than half an hour of course, but he really enjoyed it!  And he still has a card to open on his actual birthday, with cash in it, and he’s saving to buy himself a TV, so I think he’ll be really happy with it!  And he usually gets cards with money from two other relatives, so maybe he’ll have enough by the end of the week!  I’m jealous!!!

Anyway, this is going to be a really short post, since I have nothing for you tonight…  unless, I give you the recipe for William’s favorite birthday cake!  I shared it with my mom, who actually made this for us all, and it was AWESOME!  Yeah, I’ll give you that!!

Emeril’s Tres Leche Cake

Recipe courtesy Emeril Lagasse, 2002


6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream

3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly sliced


To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running
and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter
does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high
speed.  Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the
heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the
heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup
has been added, the mixture cools, and a glossy icing forms.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and
papaya slices over the top and serve.

I don’t have photos, sorry, but this cake is AMAZING!!  You’ve got to try it!

And until tomorrow, eat well, love well, live well!


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