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  1. Tuesday, March 20

    Tres Leches Cake from The Pioneer Woman

    This giveaway is now closed, but you really should keep reading because this cake is DELISH.

    It’s no secret I love Ree Drummond, The Pioneer Woman. I am very grateful to know her. She is lovely. And she deserves every bit of success she is having. I like it when good karma just works like that. Plus, her food is yummy.

    I am delighted to share Ree’s latest cookbook with you! The Pioneer Woman Cooks: Food From My Frontier just came out and it is every bit as scrumptious as her last cookbook and her delicious website. This book is also brimming with cream. LOTS of cream, people. Like, you might need to buy a cow or at least some stock in your local dairy.

    I needed a dessert the other night because, well, I just needed one, okay? I flipped open Ree’s book and discovered Tres Leches Cake, which I am tempted to rename Patience Cake. Seriously, you need some patience for this recipe. There is a lot of waiting. But it is worth the wait. Believe me.

    Tres Leches Cake is my daughter Anna’s dream dessert. She’s not big on dessert or chocolate. (I am still wondering if she’s really my child.) But she loves milk. And she loves whipped cream even more than milk. She ate THE ENTIRE PIECE OF CAKE. I don’t think she’s ever eaten all of her dessert.

    Before we get to the recipe, how about a giveaway? I love giving away great cookbooks!

    THREE of you lucky, randomly-selected people will each win a copy of Ree’s new book The Pioneer Woman Cooks: Food From My Frontier. Simply leave a comment on this post by Midnight PT on Monday, March 26. The winners will be announced on Tuesday, March 27. Good luck!

    And, to help quench any whipped cream and/or milk and/or cake cravings you may be having, here is the Tres Leches Cake recipe, with my notes. Enjoy!

    Tres Leches Cake from The Pioneer Woman
     
    Author:
    Ingredients
    • 1 cup all-purpose flour
    • 1½ teaspoon baking powder
    • ¼ teaspoon salt
    • 5 large eggs, separated
    • 1 cup sugar plus 3 Tbsp, divided
    • 1 teaspoon vanilla extract
    • ⅓ cup whole milk (Jane note: I used 2%, everything came out fine)
    • 1 pint plus ¼ cup heavy cream, divided
    • 1 12-oz can evaporated milk
    • 1 14-oz can sweetened condensed milk
    Instructions
    1. Preheat oven to 350 degrees F. Grease and flour a 9″ x 13″ pan.
    2. Combine flour, baking powder and salt in a large bowl and set aside.
    3. Mix egg yolks and ¾ cup of sugar in a mixing bowl. Beat until very light in color (Jane note: I used my hand mixer, you can also use a stand mixer). Add milk and vanilla and beat until just combined. Pour this over the flour mixture and stir gently to combine.
    4. In a separate mixing bowl beat the egg whites on high speed until soft peaks form. Add ¼ cup of sugar and continue beating until the whites are stiff but not dry.
    5. Gently fold the egg whites into the other ingredients. Don’t over mix, stop stirring just before everything is mixed together.
    6. Spread the batter in the pan and bake for 35-45 minutes, or until a toothpick comes out clean. (Jane note: Mine was definitely done by 30 minutes, so keep an eye on it!)
    7. Let cake cool completely. (Jane note: Here is the first part requiring waiting and patience…) When the cake is cool, invert onto a platter and poke holes in the surface with a fork. (Jane note: I just left it in the pan because we weren’t serving it to guests and didn’t need it fancy on a platter. Also, I used a steak knife to poke the holes – my fork was sticking to the cake too much, the sharp, thin knife worked better.)
    8. Combine the sweetened condensed milk, evaporated milk and ¼ cup cream. Slowly pour milk mixture over the cake, getting it all around the edges and evenly coating the surface. It will puddle, which is fine. Let cake sit for at least 30 minutes to absorb the milk. (Jane note: more waiting!)
    9. Whip 1 pint of cream with 3 tablespoons sugar (Jane note: I use powdered sugar here because that’s what I like in whipped cream) until thick. Spread over top and sides of cake (Jane note: or just the top if you left the cake in the pan).
    10. Jane note: Here’s the last bit of waiting…the cake was good at this point, but it was REALLY good the next day after being refrigerated. I highly recommend eating after it is cold! Totally worth all the waiting and your patience skills will be well-honed! Regardless of when you eat the cake, leftovers need to be refrigerated.