When spring gently tiptoes in, there is no denying it. Almost every tree here is in bloom, air is brisk, and I sneeze twice for every word I speak. Hello spring, also hello Zyrtec !
Last weekend I was going through some of the food photographs I have taken in the past couple of years. Most of these pictures were hastily taken and therefore much begs to be focused in many. There were also a couple of photos of some of my favorite desserts, here is one. This is a version of the delicate “Pastel de Tres Leches”, the three milks cake. The milk mixture for this recipe has whole milk,coconut milk and condensed milk instead of the classic combination of condensed milk, evaporated milk and cream. I have made this cake many times over but managed to take pictures apparently only once, and that was two years ago in summer when Petunias were in bloom.
Coconut Tres Leches cake
2 1/2 cups - all purpose flour
2 1/2 teaspoons - baking powder
1/4 teaspoons - salt
1 ½ cups - sugar
½ cup - butter
2 - eggs
1 teaspoon -vanilla essence
1 1/4 cups -water
1 can -condensed milk
1 cup -milk
1 cup -coconut milk
½ tsp -rum flavoring
¼ tsp -cardamom powder
1 ½ cups-Whipping cream
¼ cup-Confectioners sugar
Assorted fruits chopped
Toasted coconut flakes ( dry roast the coconut flakes in a pan over low heat)
Mix all ingredients for the milk mixture, refrigerate till use.
Lightly butter and flour a 9x13 pan. Sift flour, baking powder and salt together, keep aside. Cream butter and sugar together till light and fluffy ( 4-5 min). Add eggs one by one, and mix till the mixture is creamy. Add the flour mixture to the creamed mixture in three batches alternating with water till everything is thoroughly combined. Add vanilla, mix well. Pour the batter into the prepared pan, bake at 325C for 25-30 minutes. Check doneness using a wooden skewer, it should come out clean
Once the cake is done, quickly unmold to a serving plate ( keep the cake upside down, it will give you a flat surface to decorate), press lightly so that the cake sits even. Poke holes all over the cake with a skewer stick. While the cake is still hot, spoon the milk mixture over the cake and refrigerate for at least 2 hrs. If you see any milk that seeped through, spoon it over the cake.
Whip cream with confectioners sugar till soft peaks form. Spread or pipe over the cake. Sprinkle with toasted coconut flakes and assorted fruits, serve chilled