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Thursday, July 28, 2022

SUPPER CLUB IN THE SUMMER: Denise and Greg's

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 Our next supper club is at the end of July (after a long hot summer!).  Looking forward to gathering with friends at Denise and Greg's home! Ole! 




MENU:

GUACAMOLE AND CHIPS
COWBOY CAVIAR
PORK TACOS

TRES LECHES CAKE

MARGARITAS 
RANCH WATER


TRES LECHES CAKE (aka THREE MILKS CAKE)
(Adapted from Tastes Better From Scratch)


Cake:

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs , separated
1 cup sugar, divided
1/3 cup whole milk
1 tsp vanilla extract

Milk Mixture:
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/4 cup whole milk

Whipped Topping:
1 pint heavy whipping cream
3 TBSP powdered sugar
1/2 tsp vanilla extract
ground cinnamon, for topping
Strawberries, for topping

Preheat oven to 350 degrees F. Grease a 9×13'' pan with non-stick cooking spray.

In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).



Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.


Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. 




Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. 

Once the cake has cooled use a fork to poke holes all over the top of the cake. 


Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. 

 Cover and refrigerate the cake for at least 1 hour, preferably overnight, to allow it to soak up the milks.

After cake has been refrigerated, and you're ready to serve, whip the pint of heavy cream, 2 TBSP of powdered sugar and a teaspoon of vanilla until stiff peaks form. 


Smooth whipped cream mix over the top of the cake. 

Sprinkle cinnamon on top, and serve with fresh sliced strawberries, if desired. 


A few pics from the evening:

Our hosts Denise and Greg: