Friday, August 20, 2010

Tres Leches

This month the Cake Slice Bakers baked up Johnny C's Tres Leches Cakes from Southern Cakes by Nancie McDermott. I have made both a regular tres leches and a chocolate tres leches and both were amazing so I was hopeful this one would be as well. I was a little hesitant with the lime zest cause that just seemed so odd to me, but I decided to go long with the recipe. However this recipe just says to top with with cream but I decided I would use the whipped cream from the other Tres Leches cake I used cause it was so good last time.

Johnny C's Tres Leches Cake from Southern Cake by Nancie McDermott

3 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup milk

Three Milk Sauce:
1 1/2 cups milk
1/2 cup sweetened condensed milk
One 12 ounce can evaporated milk
1 tbsp grated lime zest

Garnish with whipped cream and or fresh fruit such as kiwi or berries. I whipped a pint of heavy whipping cream with 3 tbsp sugar and covered the cake in the whipped cream.

Cake Method-
Preheat the oven to 350 degrees. Grease and flour a 13 x 9 inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.

In a large bowl, combine the butter and sugar and beat with a mixer on medium high speed to mix well. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl until the mixture is light and fluffy.

Add 1/3 of the flour mixture and half of the milk, beating at low speed each time until incorporated. Add another third of the flour, the remaining milk and the remaining flour the same way.

Pour the batter into the prepared pan and bake for 35-40 minutes. Mine took about 45 minutes. Bake until golden brown, the cake begins to pull away from the sides and the center springs back with touched.

While the cake bakes, make the milk sauce. You want the cake to be warm when you add the milk.

Three Milk Sauce:
Combine the milk, sweetened condensed milk and evaporated milk in a medium saucepan. Hea gently over medium heat, stirring often until the mixture is smooth and steaming hot. Do not let it come to a boil. Allow 10 minutes to cool before using.

To Finish:
Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake

Punch holes with a toothpick or fork. Slowly pour the warm milk, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can always add more if needed. Let the cake stand for an hour. Then top with any whipped topping or refrigerate covered until ready to serve. Garnish however you wish!

I really wanted this cake to be good but it really just wasnt as good as the other Tres Leches I had made. I will say I had to bake mine for 45 minutes because the middle was not done and in the process I think the bottom got a little over cooked. Nothing horrible just darker than I would normally cook it. The cake wasnt as light and fluffy as I am used to tres leches being and I think it needed more milk sauce as well.

All in all this cake wasnt bad but next time I would definitely use the other recipes I have in the past.

I also recently added a Smitten Sugar Facebook page so please go online and check it out and while you are there make sure you "Like" my page! Happy Baking everyone!

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Monday, August 9, 2010

Sopapilla Cheesecake

My boyfriend had this Sopapilla Cheesecake at the fire station one day and couldnt stop talking about how good it was. He brought the recipe home the next day and of course I had to make it. I love anything with cinnamon and sugar. Plus it looked super easy to throw together. I ended up bringing this to a 4th of July bbq and cut them into squares to serve.

Sopapilla Cheesecake
Printable Recipe

2 cans Crescent Rolls
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
16 oz. cream cheese, at room temp
1 stick unsalted butter, melted

Preheat the oven to 350 degrees.

Open one can of the crescent rolls and spread out covering the bottom of a 13 x 9 inch pan. You can use your fingers to press any broken seams back together.

Mix cream cheese, 1 cup sugar and the vanilla just until combined. Pour over the crescent rolls.

Open the last can of crescent rolls and spread out on top of the cream cheese mixture.

Pour the melted butter evenly over the top of the crescent roll layer. Stir the remaining 1/2 cup of sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the cheesecake.

It will look like this above, sorry for the rotated photo, photo uploader wasnt being very cooperative this morning. :)

Bake for 30 minutes or until topping is browned. Cool completely in the pan before cutting. The recipe calls for this to be served warm and refrigerate leftovers. However, I actually preferred these served chilled. But eat whichever way you prefer. Can be served with honey or fruit if preferred. Enjoy!

This really easy one of the easiest desserts I've ever made, run along now and go make it!
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