Strawberry Caramel Tres Leches Cake Recipe By Indiana Mommy Cooking From The Heart Land Food

STRAWBERRY & CARAMEL TRES LECHES CAKE: RECIPE BY INDIANA MOMMY - COOKING FROM THE HEART LAND

Steps:

• Pre-heat the oven to 350 degrees Fahrenheit. Combine and sift together the flour, baking powder and salt and set aside. In the bowl of an electric mixer or with a hand mixer whip the egg whites until stiff peaks are formed and set aside. In a separate bowl with an electric mixer or hand mixer combine the egg yolks, butter and sugar until the mixture is thoroughly combined. It will turn a pale yellow color. Now add the vanilla extract and the milk and mix well. Then slowly add in the flour mixture to the egg yolk mixture and mix just until combined. Fold in the egg white mixture into the egg yolk batter trying not to deflate the egg whites too much. Grease a 9x13 pan and pour the batter in. Take the cut up strawberries and push them down into the batter every couple of inches. Bake at 350 degrees for 40-45 minutes or until a cake tester comes out clean. Remove from the oven and using either a large skewer or fork poke holes all over the top of the cake going through to the bottom.
• Combine the evaporated milk, sweetened condensed milk, and heavy cream and mix well. Warm the mixture up just a little bit in the microwave or on the stove top. I put mine in the microwave for 1 minute. Once the mixture is slightly warm, add the caramel and whisk until the caramel melts into the milks. Now pour this mixture all over the baked cake. Cover and refrigerate for at least 4 hours or overnight to allow the cake to absorb all the milks and caramel.
• In the bowl of an electric mixer or with a hand mixer beat the heavy cream, vanilla and sugar until soft peaks are formed. Spread out the whipped cream all over the top of your cake. Cut up a few strawberries and place them on the top of the whipped cream in whatever pattern you like. Then, drizzle caramel all over the top of the cake. For my home made caramel I had to warm it up just for 30 seconds in the microwave to soften it, then I piped it on the top of the cake.

STRAWBERRY TRES LECHES CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat a 9-by-13-inch baking dish with cooking spray. Sift the flour and salt together into a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until thick like cake batter and pale yellow in color, about 3 minutes. Add the vanilla. Gently but quickly fold in the flour mixture with a rubber spatula until combined. Pour the batter into the baking dish and spread evenly.
• Bake the cake until it springs back when gently pressed, 25 to 30 minutes. Let cool 30 minutes.
• Make the strawberry sauce: Combine the strawberry milk, heavy cream, condensed milk and strawberry concentrate in a large bowl and mix very well. Pierce the cake all over with a fork, then slowly drizzle with the strawberry sauce. Refrigerate at least 1 hour.
• Make the whipped cream: Grind the freeze-dried strawberries in a food processor until powdery. Beat the heavy cream, confectioners' sugar and strawberry powder in a large bowl with a mixer on medium-high speed until medium peaks form, about 2 minutes. Fold in the lemon extract.
• Spread the whipped cream over the cake and garnish with strawberries. Refrigerate until ready to serve.

STRAWBERRY TRES LECHES CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil the base and sides of a 20 x 30cm cake tin and line with baking parchment. Put the egg whites in a large bowl with a pinch of salt and beat using an electric whisk until foamy, about 3 mins. Add 150g of the caster sugar, a spoonful at a time, whisking until thick and glossy.
• In a separate bowl, beat the egg yolks, remaining caster sugar and vanilla together for 2 mins until pale and foamy. Add the flour, baking powder and 100ml milk, and use a spatula to fold everything together.
• Add a large spoonful of the whisked egg whites and beat in to loosen the mixture, then gently fold in the remaining egg whites using a large metal spoon (be careful not to over-stir so you don't knock out the air). The batter should be smooth.
• Pour the batter into the prepared tin, level the surface and bake for 30-35 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated and condensed milks along with the remaining 100ml fresh milk, then set aside until needed.
• Remove the sponge from the oven and leave to cool in the tin for 20 mins. Invert into a deep baking tray or tin - it needs to be deep enough to hold the sponge and the milk mixture. Remove the parchment from the sponge and poke holes over the surface with a skewer. Pour over half the milk mixture and leave to soak for 10 mins - at this stage, most of the liquid should have soaked in. Pour over the rest of the milk mixture - it will pool around the sponge, but will absorb as it rests. Leave to cool for 30 mins, then chill while you prepare the strawberries. Will keep chilled for up to a day.
• Mix the strawberries with the icing sugar and leave to macerate for 10 mins. Whip the double cream and cinnamon together to soft peaks. Spoon the cinnamon cream over the sponge, spread to the edges and pile on the strawberries. Cut into squares to serve. Will keep chilled for up to a day.