Insanely sweet – Tres leches and strawberry cake

tresleches0

This post contains what I’m just going to go ahead and without any research or authority on the subject, call Mexico’s favorite cake. While it’s not strictly Mexican (I know it’s also out there in other latin american countries, also probably a favorite) it is an incredibly  mexican flavor for me, because it’s one of those things that you eat in traditional restaurants, in pueblitos, or at your grandmother’s house when your family gets together. And I’m not singing its praises just because its traditional… oh no. Not in the slightest. How could I not talk up the spongiest of sponge cakes that’s thoroughly imbibed in all the variants of sweet milks out there? Because that’s exactly what this cake is, tres leches, meaning three milks. Condensed milk? Yes please. Evaporated milk? Yes please. Table cream? Um, also yes. Top it all with chantilly? Too much cream you say? No. That is absolutely impossible! Especially if you have bits of fresh strawberries all over. Trust me on this, it sounds insanely sweet, but what did you think the first time someone told you to dip your oreos in peanut butter? Aha. Thought so.
This cake is the kind of cake you don’t eat as often you’d like… because it takes a bit of work. But the texture, and flavor, and insanely sweet goodness are absolutely worth it.  Note: The pictures here are for three-layered mini cakes, because I’m crazy like that, but the recipe is for a regular, two layer cake. (Trust me, you’ll want to go for the easier one-cake bit unless you’re insane like me).
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The cake that disappeared – Berries and cream crumble

Mixed Berries and Cream Crumble

So I’ve been not posting for a while. And I’ve been cooking like crazy! I know, it’s not right. But I just haven’t had the time to be organized and write the recipes for the stuff I’ve been doing. (Not to mention a couple failures like uncooked cannelloni of which we ate only the filling after they’d been in the oven for hours. Shame.) But not to worry, I’m back with a killer recipe. This weekend was my sister’s birthday, and we had a lovely dinner party. This crumble was the dessert in a menu of shrimp dumplings, rib eye in caramelised shallots, green beans, sticky jasmine rice and oven-cooked baby portobellos. It was a lovely dinner with incredibly fun guests, but whom I loved all the more because they ate absolutely everything and even came into the kitchen to ask for seconds. But the one that was really complimented was the crumble cake, which after having extinguished it’s happy birthday song and candle was left for a few seconds in my sister’s hands to be cut and served while I took a  few pics. When I put down the camera, it had pulled a disappearing act and not a crumb of the crumble was left! (I did get to try it of someone else’s plate though, and I got to see why, If I may leave all modesty apart). As far as cakes go, it’s incredibly easy to make. And I’m guessing with a side of vanilla ice-cream, pretty close to going into several favorite dessert lists. On to the recipe?

Crumble base

Strawberries chopped

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