Pastel de Tres Leches (Tres Leches Cake)

by Fany Gerson

Serves: 8 to 10

Ingredients:

Cake
1 cup all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
Pinch of salt
4 eggs, separated, at room temperature
¼ cup vegetable oil
2 tablespoons water
¼ teaspoon pure vanilla extract
½ teaspoon cream of tartar

Tres Leches
1 cup heavy cream
1 (12-ounce) can evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt
1 (14-ounce) can sweetened condensed milk
½ cup dark rum (optional but highly recommended)

Filling
11/3 cups heavy cream
¼ cup confectioner’s sugar
½ teaspoon pure vanilla extract, or ½ vanilla bean, scraped
1 to 2 cups coarsely chopped or sliced fresh fruit (strawberries, mangoes, and/or canned peaches are commonly used)

Directions:

1. In a clean, dry bowl, beat the egg whites with the cream of tartar until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 tablespoons sugar and continue to beat until stiff, but not dry, peaks form.
2. Add one-fourth of the flour mixture to the egg-yolk mixture and blend well. Add one-fourth of the beaten egg whites and fold gently. Repeat, alternating the flour mixture and the beaten egg whites, finishing with the egg whites, until thoroughly combined.
3. Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
4. Allow to cool slightly, then turn out onto a wire rack. Remove the parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.
5. To make the tres leches, combine the heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald over medium heat. Remove from the heat and whisk in the condensed milk and rum, blending well. Put the cakes in a deep dish and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cake as well. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle.
6. To make the filling, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner’s sugar and vanilla and continue beating until thickened and smooth. Refrigerate until the cakes have cooled.
7. To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread one-third of the whipped cream evenly on top. Cover with most of the chopped fruit, reserving some for decorating. Top with the second cake and cover the top and sides with the remaining whipped cream. Decorate with the reserved fruit as desired. Dip a knife into hot water before cutting each slice.

Try this luscious topping on the cake above instead of the whipped cream.

Italian Meringue

1. Combine the sugar and water in a small pan and cover and cook over low-medium heat.
2. Once you can hear it boiling, remove the lid (the steam will help avoid crystallization).
3. Continue cooking, without stirring until you reach the soft-ball stage.
4. Meanwhile, in a large heatproof bowl, whip together the egg whites, cream of tartar, and salt to medium peaks.
5. Add the syrup in a stream and continue to whip until the bowl feels cool to the touch.
6. Finish by toasting the meringue waves with a kitchen torch.

Flan Imposible (Impossible Chocolate Flan)

by Fany Gerson

Serves: 8 to 10

Ingredients:

1 cup cajeta, homemade or store-bought

Cake
¾ cup sugar
¾ cup all-purpose flour
1/3 cup unsweetened cocoa powder, preferably Dutch processed
½ teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
½ cup buttermilk
3 tablespoons vegetable oil
1 egg, at room temperature
½ teaspoon pure vanilla extract

Flan
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
4 eggs
½ teaspoon pure vanilla extract
½ teaspoon salt

¾ cup coarsely chopped, toasted pecans or walnuts, for garnish

Directions:

1. Preheat the oven to 375°F. Lightly grease the bottom and sides of an 8-inch cake pan.
2. Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon (you can heat the cajeta very slightly in the microwave so that it is easier to spread).
3. To make the cake, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and whisk until well blended. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla. Add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.
4. To make the flan, combine the evaporated milk, condensed milk, eggs, vanilla, and salt in a blender and blend until there are no visible lumps. Pour gently over the cake batter.
5. Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes halfway up the sides. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
6. Remove the cake pan from the baking dish and allow to cool for at least 4 hours or refrigerate overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.