Tres Leches Cake - Bake Along #43

Wait for me again....!!! Almost late but good enough just before the deadline... I had bought a new oven on Saturday and I was very thrilled as I had wanted to try baking this cake with it. But one of the oven "leg" had came come and I need to get the whole oven changed...:((

I have never known of this cake until I saw the bake theme for Bake-Along #43 by Joyce, Lena and Zoe.

Tres Leches Cake - A classic Latin American sweet is a light white cake soused with rum-flavoured milk and cream concoction and topped with dramastic swirls of meringue frosting served in squares.

 I had seen the rest of the bakes by the other members and seeing the light, soft, moist and milky texture made me want to attempt this bake.

 It was quite a great choice for a dessert as it was really sweet, even though I had cut down the sugar level. It had a similar cake texture like those baked cheesecake. Hmmm but I wouldn't fancy them too much due to the overly sweetness of its whole cake and milkness:-p 

Frosted with white chocolate topping made them heavenly sweet.

I was actually rushing for time to go for our Sunday Movie Treat  of Ironman 3. Hubby was rushing me and I was in a panicky stage... My cake wasn't cooled well for 10 mins. I quickly put in the cake into a bigger container and poured the soak onto the cake. I gotten a little worried as I saw Joyce, Lena and Zoe's cake had soaked up the milk mixture whereas mine was "floating"... 

Not enough time... my whole plattoon was waiting for me... I quickly poured in the milk mixture and refrigerate the cake, grabbing my recipe along as I dashed out of my house. I realised I hadn't poked the holes at the side of the cake:-p So I am not totally sure if the milk mixture had been totally absorbed by the cake... What a sotong I am...

Nevertheless, this cake still tasted very well though I personally will preferred them plain as what it was. What about you.

Recipe as adapted from The Cake Book by Tish Boyle

Ingredients:

200g cake flour

1 1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

113g unsalted butter

143g firmly packed light brown sugar(i use 100g)

180ml milk

1 tsp vanilla essence

4 large egg whites

1/4 tsp cream of tartar

50g sugar

Method:

1. Sift the flour, baking powder, cinnamon and salt in a bowl. Whisk to combine and set aside.

2. Beat the butter and brown sugar at a mediym-high speed until light, about 2 minutes. In a small bowl, combine milk and vanilla essence. At a low speed, add the flour mixture to the butter in 3 additions, alternating it with the milk mixture in 2 additions.

3. In a clean bowl, beat the egg whites until foamy. Add cream of tartar and beat at mediym high speed until soft peaks begin to form. Gradually beat in the sugar and beat at high speed until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Scrape the batter into the greased pan and smooth it into an even layer.

4. Bake the cake for 30~45mins until a toothpick inserted into the centre comes out clean. Cool the cake in pan on a wire rack for 10mins.

Meanwhile, make the Tres Leches Soak:

180ml light cream

One 12-ounce evaporated milk

One 14-ounce condensed milk

45ml dark rum

1 tsp vanilla essence

In a large mixing bowl, combine all ingredients. After the cake has cooled down for 10 mins, using a toothpick, pokes holes all over the cake at 1-inch intervals, going all the way down to the bottom. Slowly pour all the soak over the top of the cake, covering it completely. It will seem like a lot of liquid; the cake should be "floating". Refrigerate the cake for at least 2 hours, or overnight.

As for the frosting, you may wish to use as desired:)

Do join along with our hosts; Joyce, Lena and Zoe and other members whom had joined us as well :))

(Sorry Hosts, I cant link up to you as I posting this using my phone:-p  Pardon me...:)