Not only has it been – and still is – beastly, bitterly cold, but weather forecasters seem to agree that it’s going to get even worse before it gets better.
Ugh.
But at least we can start warming up the kitchen. Build a batch of something or other to bubble along on the stovetop, then get the oven going. Here’s why and how, thanks to Everett cook and longtime Forum helper-outer Phyllis Henshaw.
She writes, “Have you ever heard of or made a three milk cake? This cake is on the dense side and, while it cools, you combine evaporated milk, condensed milk and whipping cream. Then you poke it full of holes and pour this mixture over it.
“When finished, it’s a lot like a cake pudding, very wet and heavy, and quite rich and tasty.”
Tres leches (three milk) cake
13/4cups all-purpose flour
2teaspoons baking powder
6eggs, separated
11/4cups sugar, divided
1teaspoon vanilla extract
1can (12 ounces) evaporated milk
1can (14 ounces) sweetened condensed milk
1/3cup heavy cream
2egg whites
1cup sugar
3tablespoons cool water
1/4teaspoon cream of tartar
Preheat oven to 350 degrees. Coat a 10-inch round springform pan with nonstick cooking spray. Line bottom of pan with waxed paper; coat paper.
For the cake, whisk flour and baking powder together. In bowl, beat egg whites until soft peaks form; slowly add 1/4 cup of the sugar, beating until stiff peaks form. In a separate bowl, beat egg yolks with remaining 1 cup sugar and vanilla until thickened, about 3 minutes. Fold in whites, then flour mixture.
Pour batter into pan and bake at 350 degrees 38 minutes or until top springs back when pressed. Cool in pan on rack 15 minutes.
For the soaking liquid, whisk both milks and heavy cream together. With a wooden skewer, poke holes all over cake, 1 inch apart. Place cake in pan on rack over a rimmed pan. Slowly pour soaking liquid on top, letting it seep into holes. Refrigerate overnight.
For the frosting, place 2 egg whites, the 1 cup sugar, water and cream of tartar in a metal bowl. Place over a pan half filled with gently simmering water. Beat until mixture registers 160 degrees on an instant-read thermometer, about 7 minutes. Remove side of springform pan; invert cake onto platter. Remove pan bottom and waxed paper. Frost cake and serve.
Makes 20 servings.
The next Forum will appear in Monday’s Time Out section.
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