Hi
kids!
I’m
pretty excited to be writing my first ever blog! Seems a bit odd that I would
be picked (and when I say ‘picked’ I actually mean ‘forced my way into’) to
guest write a blog named “excited nutritionist”. Although generally rather
excitable, I am in no way, shape or form a nutritionist. I am a cake hungry
bitch, and for me butter beats BMI so here is the disclaimer: This is not a
healthy recipe, it is intended as part of a balanced diet under the “soul food”
category (top of the healthy eating pyramid, middle of Maslow’s Hierarchy), so
by all means eat it! Just go for a run beforehand or something.
Our
annual Mid Winter Christmas party had rolled around and I am Dessert Girl. Last
year I made trifle, which is delicious, easy and contains sherry (double points
for adult alcohol!), this year I decided to leave tradition behind and make
something I was unable to pronounce.
Tres
Leches. It’s from South America (or something, it sounds Spanish though right?)
and translates to mean ‘three milks’. Don’t get confused as one friend did and
think that the recipe calls for anything weird like platypus milk, it’s just
three different types of regular ol’ cow’s milk: Sweetened condensed,
evaporated and cream. Yes my small and exited nutritionist friend, these are probably
the least healthy of all the milks but shutit! This cake tastes like opening
presents round the fire while it snows out. It’s basically a simple sponge cake
that is soaked for longer than you care to wait in deliciously sweet creamy
goodness and then covered in cream. Having recently come in to some honey I
decided to make it even more Christmassy with a honey cinnamon twist.
THE
RECIPE
Here
is what you will need;
Flour
baking
powder
sugar
milk
eggs
(separated)
vanilla
cinnamon
a
little bit of salt
honey
cream
sweetened
condensed milk
evaporated
milk
more
cinnamon.
I
have a lovely cake mixer meaning that I don’t have to utilise my poor weak
arms.
Start
out by separating out 7 eggs, put the whites into a large bowl, they are going
to grow drastically in volume (I put mine in the cake mixer). Pop the yolks
into whatever you can find. Whisk the egg whites until they form stiff peaks
like this.
While
the egg whites are a-whisking, cream half a cup of soft-ish butter and a cup of white sugar. Then add the
yolks slowly and mix well. By now the egg whites should have transformed into a
lovely cloud of denatured goodness. The
bowl that I creamed the butter and sugar in was on the smaller side so I
transferred the egg whites into a different container and replaced them with
the creamed butter.
Now
combine 2.5 cups of flour, a teaspoon of baking powder, ½ teaspoon of salt,
around 1 teaspoon of cinnamon and add to the creamed butter alternately with 1
cup of milk while the cake mixer is on slow.
Fold
in the egg whites super carefully, I believe you have already had super
detailed and helpful hints on this in the feeling
friandy post. Pop the whole thing in a cake tin. If you have done it right
it should look like this but less blurry and pixelated.
Now
it goes into the oven at 180 for around ¾ of an hour. That is a huge guess, so
do the knife test. I never actually check the time when I put things in ovens.
Just taking a stroll on the wild side.
Now
you can clean up the huge mess you just made (didn’t mention the large amount
of dishes this recipe required at the start did I) and make the delicious,
sweet creamy goodness. In a jug combine one can of evaporated milk, one can of
sweetened condensed milk, ½ cup of cream, 3 tablespoons of honey that you have
liquidised in the microwave and around a teaspoon of cinnamon.
When
the knife tells you the cake is done take it out and poke lots of holes in it.
I used a paintbrush (we have weird kitchen utensils) and pour the
sweetcreamygoodness all over it. Get as much as you can in the holes you just
got a bit excited about making. Now you cover it and let the goodness soak in.
For two hours on the bench and two more in the fridge.
That
is a loooooong time to wait and I need constant stimulation so I made
decorations. Melt white chocolate and pour into the piping bag this man will
gladly show you how to make http://www.youtube.com/watch?v=RrDe3X7_tuA.
Then draw snowflakes on another piece of baking paper like this.
If
you want them not to look like a 6 year old on a sugar high drew them, you
could draw a template to put under the baking paper (as mentioned prior, I was
strolling on the wild side).
Whip
the rest of the cream up with some icing sugar and more honey and frost.
Artistically arrange the snowflakes so it looks pretty.
Done!
Love you guys long time
Cake Hungry Bitch.
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