Tres Leches Rum Cake
Oct 31, 2016 22:19:33 GMT -5
Post by Honoria on Oct 31, 2016 22:19:33 GMT -5
TRES LECHES RUM CAKE
yield: 20 TO 24 SERVINGS prep time: 30 MINUTES cook time: 35 MINUTES
Tres Leches Rum Cake is an amazingly delicious, moist, flavorful cake. A favorite grown-up dessert!
INGREDIENTS:
FOR THE CAKE:
3 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
3 large eggs
1 cup milk
6 tablespoons rum
FOR THE TOPPING:
14 ounces sweetened condensed milk
12 ounces evaporated milk
1/2 cup sour cream
2 tablespoons rum
3/4 cup heavy cream
2 tablespoons granulated sugar or confectioners’ sugar
1/2 teaspoon ground cinnamon
DIRECTIONS:
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
Whisk together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk mixture. Add the rum with the last addition of milk. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly. Bake 30 to 35 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
Set aside to cool for 10 minutes. Then use a fork to poke holes in the cake.*
TO MAKE THE TOPPING:
Whisk together the condensed milk, evaporated milk, sour cream, and rum. Slowly pour over the cake, letting the mixture soak into the cake. Poke more holes in the cake if necessary.*
Loosely cover the cake and refrigerate at least an hour. (Overnight is even better to let the milk mixture soak into the cake more thoroughly.)
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream. Continue beating until combined.
Add the cinnamon. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over the chilled cake. Keep refrigerated.
NOTES:
*This is a lot of liquid to soak into the cake, so take your time. I use a large spoon or small measuring cup to pour the liquid over the cake a little bit at a time. As that soaks into the cake, add more liquid and poke more holes in the cake if necessary. If you pour it all on at once, most of it will run down the sides of the cake and not into the holes. Some will inevitably run down the sides, and that’s fine.
This cake is best within a day or two of its initial chilling.
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yield: 20 TO 24 SERVINGS prep time: 30 MINUTES cook time: 35 MINUTES
Tres Leches Rum Cake is an amazingly delicious, moist, flavorful cake. A favorite grown-up dessert!
INGREDIENTS:
FOR THE CAKE:
3 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
3 large eggs
1 cup milk
6 tablespoons rum
FOR THE TOPPING:
14 ounces sweetened condensed milk
12 ounces evaporated milk
1/2 cup sour cream
2 tablespoons rum
3/4 cup heavy cream
2 tablespoons granulated sugar or confectioners’ sugar
1/2 teaspoon ground cinnamon
DIRECTIONS:
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9″x 13″x 2″ baking pan.
Whisk together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk mixture. Add the rum with the last addition of milk. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly. Bake 30 to 35 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
Set aside to cool for 10 minutes. Then use a fork to poke holes in the cake.*
TO MAKE THE TOPPING:
Whisk together the condensed milk, evaporated milk, sour cream, and rum. Slowly pour over the cake, letting the mixture soak into the cake. Poke more holes in the cake if necessary.*
Loosely cover the cake and refrigerate at least an hour. (Overnight is even better to let the milk mixture soak into the cake more thoroughly.)
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream. Continue beating until combined.
Add the cinnamon. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over the chilled cake. Keep refrigerated.
NOTES:
*This is a lot of liquid to soak into the cake, so take your time. I use a large spoon or small measuring cup to pour the liquid over the cake a little bit at a time. As that soaks into the cake, add more liquid and poke more holes in the cake if necessary. If you pour it all on at once, most of it will run down the sides of the cake and not into the holes. Some will inevitably run down the sides, and that’s fine.
This cake is best within a day or two of its initial chilling.
link