tacogate '08: the final chapter

There is no picture, because this item had been COMPLETELY CONSUMED by the time I was able to reach for the camera. There are only these 4 words, 4 words that should be more than enough, 4 words that under the transitive property of cake are themselves equivalent to a picture that is then equivalent to 1000 words.

Tres Leches Rum Cake

It is ooey. It is gooey. It is sticky and sweet and moist and creamy and delicious. It embodies the spirit of ten million drunk puppies playing with ten million drunk kittens in a field of cottonballs under gumdrop trees, takes that spirit and condenses it into one boozy, wondrous bite. And you make it like this…

Tres Leches Rum Cake
6 eggs, separated
2 c. sugar
2 c. all purpose flour + 2 tbsp. flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. whole milk
1 tbsp. unsalted butter
1 tsp. vanilla
4 tbsp. dark rum (you’ll use 1 tbsp. for the cake batter, and 3 tbsp. for the tres leches topping)
1 c. + 2 c. heavy cream
14 oz. sweetened condensed milk
12 oz. evaporated milk

Preheat your oven to 350.

In a standing mixer, beat the egg whites to soft peaks. With the mixer running, gradually pour in the sugar and beat to glossy, stiff peaks. Beat in the egg yolks one at a time.

Whisk 2 cups of the flour, baking powder, cinnamon and salt together in a small bowl; mix the milk, vanilla and 1 tablespoon of the rum together in another. On low speed, beat the flour mix into the eggs in two batches, alternating with the milk mix; try not to beat your lovely fluffy egg whites into oblivion. Use the butter and remaining 2 tablespoons of flour to coat a 13×9 inch baking pan, and pour in the batter. Rap on the counter a few times to get out any air bubbles. Bake for 30-32 minutes, until a toothpick stuck in the middle comes out clean.

While the cake is baking, pour 1 cup of the heavy cream, the evaporated and condensed milks and the other 3 tablespoons of rum into a blender. Whiz for 90 seconds, until the mixture is thick and frothy. Set aside.

When the cake comes out of the oven, immediately poke holes of varying depths all over it with a wooden skewer or toothpick. Take a few minutes to do this, as it will make a real difference in the finished cake. When you’re done a-pokin’, pour half the milk mix over the cake; let it absorb in a bit and then pour the rest over. Let the cake cool to room temperature, then cover with plastic wrap and refrigerate overnight.

When you’re ready to serve, whip the remaining 2 cups of cream to soft peaks; sweeten or add a drop of rum if you’d like. Spread the whipped cream over the cake and eat immediately and with much vigor.

0 thoughts on “tacogate '08: the final chapter

  1. i could leave flan cold for this
    i mean, who does flan think he is when compared to this?

    by the way – the rum amounts might be typos? is it 1t(easpoon) plus 3T or is it 1T and then 3T. cause i wanna know. cause i wanna make this so i can conjure up that drunk puppy vision.

  2. susan: i did! and i thought of you while i was writing this.

    claudia: i have to say, i had this cake and the flan side by side on my plate and it was a tough call; that was some good flan. but this cake won in the end (sorry, mrs. morales!).

    i edited the recipe and tried to be clearer in the amounts and instructions.

  3. I LOVE LOVE LOVE tres leches cake. I think it’s the reason cows were put on earth. It’s my mother’s second most requested birthday cake (she alternates this with things that are chocolate).

    Pity me that I’m married to a man who is lactose intolerant.

  4. mary: no, it’s not god, but it’s close. very close.

    kate: well played! nice expletive usage!

    rachel: i DO pity you. no tres leches? no homemade ice cream? no CHEESE? the horror!

    cowgirl: you said it.

  5. Michelle – LOVE the Smackdown! I shared it with one of my coworkes who loves to cook, and she loves it too!

    Hopefully sometime I can be your sous chef!

    Love,

    Rebecca

  6. heather: tell me, how was that 4th trip through the 10th grade?

    rebecca: thanks so much! you can be my souf chef anytime. actually, i could have used you tonight for the smackdown. and i’m glad you liked the eggs! i’ll email you next week so we can make some plans.

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