Hi Hungry Food Lovers! I am feeling a bit nervous as I write this post. Actually, I’ve started the first sentence 6 times now and I keep questioning the direction of this post. Friday was my very first “Blogiversary”, as we bloggers call it, which means Hungry Food Love turned one year old. So you can now imagine why I am feeling the pressure of writing a post that captures the importance of this milestone. But, I will not complicate myself, I will follow the recipe that has led me here today: keeping it real. For the past year, I have not written this blog with a hidden agenda, much less any subliminal messages. My goal has been to express myself and tell you all the joy that is within me and hopefully inspire you in one way or another.
But how can I inspire you if I don’t know you? I may not know what stage of life you are in, but there is one assumption I am starting from, and that is that we all want to be happy. Today, I am feeling extremely happy, yesterday, I was pretty happy too and that is because I have the power to give my life the color and purpose I desire and you can do the same thing. There was on time in my life that I hit rock bottom in terms of not being satisfied with the twists and turns of my life. Back then, I could not see past the negative side of my circumstances but it all changed when I truly understood that happiness is not what happens to us but how we react to those situations.
From all that I have lived this past year, I wanted to make sure I leave you with that one thought, as many have reached out to me and shared comments like: “how beautiful your life is”, “how lucky you have been”, “you always get what you want” and that not necessarily may be the case. Yes, I am amazingly happy about my life, but not everything turns out like I originally plan it. We have all heard the saying: “Life is 10% what happens to you and 90% how you react to it”, and I am telling you this is true. Our attitudes have the incredible impact of driving the outcomes of our life. Stay positive and be grateful, there are many reasons to be happy and I am 100% confident this Tres Leches cake will definitely help. Ha!
So today is also Lunes Latino and because of my anniversary celebration, I thought it would be fitting to share with you the ultimate celebratory cake, a Tres Leches Cake. In this case, I have gone above and beyond a traditional tres leches cake, as they are usually a one layer cake, with no filling and served right out of a mold with a top layer of meringue. But I have pushed myself to give you something extraordinary, so please do yourself a favor and try this recipe.
Follow a simple and traditional sponge cake recipe and cut the cake into layers. To smoothly cut the cale, follow this trick: start the cake cut with a knife and continue with the help of a fine thread or wire by pulling it through the cake from one end to the other. This will guaranty a more even layer.
Spread each layer with dulce de leche filling, or the filling flavor(s) of your choice, then cover all sides with a meringue frosting.
Another great tip, for those like me who are not cake decorators, is to spread the meringue all around the cake evenly and then with the help of a spoon, pull peaks around the cake. This is a rustic and fun pattern that does not need to be perfect to be awesome.
Voila! Happy first anniversary Hungry Food Love! This has been an awesome journey. Why don’t you help me celebrate by sharing a comment below, you can tell me which recipe you have liked the most, or maybe just wish me a happy anniversary…what ever that may be, I would love to hear from you. Thank you soooo much for being part of this journey. I love you guys!!!
- FOR THE CAKE
- 5 egg yolks
- 5 egg whites
- 1 cup sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons warm water
- ¾ teaspoon cream of tartar
- TO ASSEMBLE THE TRES LECHES LAYER CAKE
- 20 ounces sweetened condensed milk
- 20 ounces evaporated milk
- 20 ounces regular milk
- 1 teaspoon vanilla
- 1 teaspoon rum
- 14 ounces dulce de leche (Nestle La Lechera)
- FOR THE CAKE
- With an electric mixer, mix egg yolks and sugar until well combined.
- Add two tablespoons of water and keep mixing until a smooth pale yellow cream has formed.
- Sift, in small batches, flour and salt into the creamed egg yolks and fold with a spatula in order to gently combine.
- In separate container, beat the egg whites until foamy and soft peaks have formed (about 2 minutes).
- Add cream of tartar and beat for another minute.
- Add slowly (3 tablespoons at a time) and gently fold the beaten egg whites to the flour, sugar and egg mixture.
- Pour the final mixture in an ungreased nonstick 9 inch spring form pan.
- Bake at 350 F for 30 minutes.
- Once cake is out of the oven let it cool.
- TO ASSEMBLE THE LAYER CAKE
- In a bowl, combine the three milks with the vanilla and rum, set aside.
- Take the cake out of the mold and cut into 4 layers. The trick I used to cut the cake evenly, was to start the cut with a knife but then continue the cut with the help of a fine thread or wire by pulling it through the cake.
- Using the spring form pan again, place one of the layers in the bottom and cover it with the three milks mixture, making sure all areas of the cake were moist and covered by the sauce.
- With a spoon or spatula cover the first layer with dulce de leche. This step can be messy, as the dulce de leche very rarely spreads evenly. It is ok if dulce de leche gets mixed with cake crumble.
- Cover with the second layer of cake and repeat all the steps until you place the last layer. You will end up woth 3 layes of dulce de leche.
- The very top layer should be covered with the rest of the milks mixture but not dulce de leche.
- Place the layer cake in the fridge for a minimum of 3 hours but overnight would be even better.
- Before serving it, cover the cake with meringue frosting and you will be ready to eat.
- FOR THE MERINGUE
- In the search box of the blog (right top corner) type in Meringue and search for the recipe I previously posted and used for this cake.
*cake recipe only, was adapted from this forum