Tres Leches Cake
Because fresh raspberries should be part of ones daily diet.
Because cream isn’t just for coffee.
Because lactose intolerance is not tres leches intolerant.
Because everything looks better in red.
Because white it the new black.
Because pedestals are like high heels for cakes. Sexy.
Because it’s Tuesday.
Because it’s not Monday.
Because it’s not even close to Friday.
Because I love you anyway.
Just a few of the reasons I made this cake for you today.
Tres Leches Cake
1 cup sugar
1 cup flour
6 tablespoons butter
1 can evaporated goat milk
1/4 cup sugar
1/4 cup corn syrup
1/8 teaspoon baking soda mixed into 1 tablespoon mexican vanilla
1 (14 ounce) can sweetened condensed milk
3 cups heavy whipping cream
1/3 cup powdered sugar
2 pints fresh raspberries
Preheat your oven to 350 degrees. Grease and generously flour an 11" round springform pan, set aside.
Fill a large saucepan with water and bring it to a boil. Find a large, glass bowl that fits over your boiling water. (Or, if you have a double broiler, pull that puppy out). In the bowl (or double broiler), beat together the eggs and sugar with a hand mixer. Keep mixing in the bowl, over the boiling water, for about 10 minutes, or until the batter begins to thicken, and runs from a spoon in a thick ribbon. Remove the bowl from the heat, fold in the flour then add the melted butter and stir until combined. Use a spatula to scrape the batter into your prepared springform pan. Bake in preheated oven until the center springs back when lightly touched in the center, about 30-32 minutes. Remove from heat and use a toothpick or fork to poke lots of little holes righ tinto the center of the cake. Be careful to not poke all the way through the cake! You want that tres leches mixture to seep right into the cake, not out of it!
In a large saucepan, heat the evaporated goat milk, sugar, and corn syrup. Bring to a boil, then stir in the vanilla (you can use regular vanilla if you don't have Mexican Vanilla on hand) and baking soda mixture. Watch your pan closely! The syrup will start to bubble up, so keep your whisk handy and use it to beat back the eruption. Add the condensed milk and a cup of the whipping cream. Spoon the milk mixture over your cake a little at a time, until all of it has be lapped up by those soft, spongy layers of cake.
Run a knife around the edge of your springform pan. Gently remove the sides of the pan. Transfer the cake carefully to a cake plate, if desired, or leave it on the bottom of the pan for ease.
In an electric mixer, beat the remaining whipping cream until light and fluffy. Add the powdered sugar and beat until well combined. Smooth the whipped cream onto the cake. Sprinkle with ample amounts of fresh strawberries. Refrigerate until ready to serve, pulling the cake out of the fridge 40-50 minutes before you're ready to dish it up. Enjoy!