In the days when I was a little girl, cake was always associated with an occasion; there was always a big reason for celebration that accompanied the cake. And honestly speaking I hated this weird requirement for having a cake. I mean why on the earth a delicious cake needs a reason to be enjoyed right? I mean why couldn’t a normal, practically boring even a ridiculously not so good day end with a cake. Why? I remember growing up with this question and never really got an answer from anyone.
Even though I secretly thank God for this weird rule in my house and how it helped me fit into my skinny jeans many times but this whole experience has changed my outlook for the cake. You can call me a little rebel but I bake my cake anytime, any day and mostly without any occasion attached to it. Trust me they taste more divine and sinful this way.
And continuing the tradition, I baked a Tres Leches yesterday just because I was alone at home, was hell tired and really had no reason remotely to justify my need to bake and eat cake…. Really you don’t need any reason to bake a cake! Anyway, Tres Leches is my absolute favorite; its simplicity always gets me. But I decided to take it up a notch and made a two layer cake with pastry filling. This cake does require a bit planning as needs to be chilled for at least 12 hours before you can assemble the layers. But let me tell you; its is very easy cake to make and it really comes together very fast. No need to get overwhelmed by long looking recipe, it may seems lots of steps but trust me this will be the easiest cake you will make. The only thing you need to be careful about is that this cake needs to sit in cool place if you are keeping it for a longer period as the topping is made from whip cream.
So I hope you will give this recipe a try and never look for a reason to enjoy a delicious cake. Happy Sunday You All!
Recipe adapted from www.marthastewart.com
- 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
Filling – Pastry Cream
- 6 large egg yolks
- 1/2 cup sugar
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 4 cups heavy cream
- ½ cup powdered sugar.
- 1 cup chopped nuts.
- Preheat oven to 350 degrees. Lightly butter two 8-by-8-inches round cake pans and line the bottom of the pans with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Pour batter into greased and lined cake tins and bake until top is golden brown and a toothpick inserted in center comes out clean, 25 to 35 minutes, rotating dish halfway through.
- In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let them sit at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and start to assemble the cake.
Filling – Pastry Cream
- In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
- In a saucepan, bring milk just to a boil; whisking constantly, gradually add milk to egg mixture.
- Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4 to 5 minutes. Stir in vanilla.
- Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
- This can be made up to 2 days in advance
- CHILL beaters and small mixing bowl in refrigerator for 10 minutes. Beat the cream and sugar to medium peaks. Make the icing right before assembling the cake.
- Assembling the Cake-
- Unmold the cake layers from the pan, one at a time. Place the first layer on the cake pedestal or the serving platter. With the help of a spatula, evenly cover the top of the first layer with the chilled pastry cream.
- Place the other cake layer with the bottom side up on the pastry cream and gently press to make it level. With the help of a clean spatula clean any excess pastry cream on the sides of the cake.
- Finally topped the cake with the icing and using an offset spatula ice the cake as evenly as possible, starting from the top and going all around.
- Once the icing is done and the cake is ready, gently press the chopped nuts to the side of the cake using your hands. Serve.