Woo! I Made This?!

In the last issue we made cookies but let's switch up to something different, cakes! Here are two of my favorite cake recipes, especially the tres leche cakes! You’ll never know how it will turn out if you don’t try!

This is my personal favorite! Its origins are from Mexico. Learn how to make a dish from another country! 

Tres Leche Cake 

Supplies needed: A 9x13 pan preferably, but any size could work!

Cake part (ingredients) 

6 eggs 

¾ tsp vanilla extract

½ cup whole milk

1 cup granulated sugar

1.5 cup all purpose flour

½ tsp of fine sea salt

14 oz (400 ml) sweetened condensed milk or one can

12 oz (350 ml) evaporated milk or one can 

½ cup of heavy cream

If you want to be extra fancy you can add 1 vanilla bean! 

Dulce de leche part (ingredients)

4 cups of milk 

1.25 cups of sugar 

Instructions:

1. In a medium bowl, crack in the eggs then separate the yolks into a large bowl. 

2. Beat the egg yolks using an electric beater on high speed. Slowly add in granulated sugar until all the sugar is added. Beat in vanilla extract along with whole milk.

3. Separately with the egg whites, beat on high speed until frothy. 

4. Add in granulated sugar in batches while continuing to beat. Beat until stiff peaks. 

5. Fold both mixtures together. 

6. Separately mix together all-purpose flour, fine sea salt, and baking powder. Once mixed add to another mixture and fold until combined. 

7. Prepare a 9x13 baking pan by generously greasing it with nonstick cooking spray. 

8. Pour the sponge cake batter into the pan and toss into the oven set at 350F for 25-30 minutes then cool completely. 

9. For the evaporated milk, lightly simmer whole milk, stirring occasionally, in a medium saucepan for 25 minutes. Once reduced, strain into a separate container. 

10. In a medium size bowl, combine sweetened condensed milk, evaporated milk, vanilla bean, and heavy cream. Whisk together. 

11. Using a fork, poke holes across the cold sponge cake and pour on the milk mixture across the whole cake. Cover with plastic wrap and fridge for 1 hour to overnight. 

12. For the dulce de leche, combine whole milk with granulated sugar. Simmer over medium heat. Reduce to medium-low once simmering. Heat and stir often for 90 minutes until thickened and cool at room temperature.

13. Remove the sponge cake from the fridge, cover evenly across the top with the dulce de leche. 

14. Whip heavy cream with granulated sugar until a fluffy whipped cream. Spread across the cake and sprinkle with ground cinnamon.

I love a good cheesecake bursting with flavor, but what I like the most is when every part of it is made!

New York Cheesecake (Ingredients)

Crust:

1 ¼ cup Graham Crackers, finely crushed

2 tbsp granulated sugar

1 tsp Kosher salt

¼ cup unsalted butter, melted

Cheesecake filling:

32 oz cream cheese, softened

1 cup granulated sugar

4 whole eggs

1 egg yolk, separate

¼ cup heavy cream

¼ creme fraiche

2 tsp vanilla extract

Pinch of salt

2 tbsp cornstarch

Strawberry Jam:

1 lb strawberries, sliced in half

½ cup granulated sugar

Instructions:

Crust:

1. In a medium bowl, mix together finely crushed graham crackers, granulated sugar, kosher salt, and optional grated nutmeg. 

2. Mix in melted unsalted butter until thoroughly combined. 

3. Generously grease a 9” springform pan with oil and dump in the graham cracker mixture. 

4. Using a flat bottom cup, press the crumble into a firm even surface.  

5. Place in a 350F preheated oven and bake for 8 minutes. Remove and let cool completely. 

Filling:

1. In a large mixing bowl, beat together softened cream cheese with granulated sugar.

2. When creamed, blend in the eggs one at a time followed by the egg yolk.

3. Once the egg is fully incorporated, whisk in heavy cream, creme fraiche, vanilla extract, pinch of salt, and cornstarch. 

Strawberry Jam:

1. Start by cutting off the top of the strawberries and cutting in half or quarters. Place into a medium-size saucepot. 

2. Add in granulated sugar. Mix together and let sit for 15 minutes. 

3. Set over a stove set to medium heat. Let boil for 10 minutes and stir occasionally until strawberries melt and liquid releases. 

4. Add a ⅓ cup of it and add to the blender. Blend until smooth.

5. Add back to the rest of the strawberries and mix them together. 

Assembly:

1. Pour the filling onto the completely cooled graham cracker crust.

2. Cover the pan with tin foil and place into the bottom of a roasting dish. 

3. Pour enough boiling water into the roasting dish to come 1” up of the springform pan. 

4. Place into a 325 F oven for 1.5 hours until set but slightly jiggly.

5. Once done, open the oven door and let sit in the water bath in the oven for 45 minutes. 

6. Remove and place onto a wire rack to cool the rest of the way. 

7. Once cooled completely, cover with plastic wrap and chill overnight and up to 2-3 days. 

8. Carefully remove the cheesecake from the springform pan and place on a board to cut. 

9. Top with strawberry jam and serve.