HCB: Tortas de las Tres Leches

A couple of weeks ago, I purchase Rose Levy Beranbaum book “Rose’s Heavenly Cakes”. I have her other book  “The Cake Bible” and in the past would use it as a huge reference point when I wanted to dig in deep and go all out on cake making.

This new book is beautiful. I think I love it more than the old book and as soon as I sat down to view it; I started to mark all the wonderful cakes I wanted to make.

I was in trouble.

Then I found this group and I knew I was lost.  Actually, everyone in my house was in trouble - Cake-baking-galore coming up, hold on to your waistline folks!

The baking group works simply by posting a weekly cake from the book to make and everyone bakes it and blogs about their overall experience.  Having said this, I will note right now that due to copyright laws this will be the only time I WILL NOT POST the actual recipe of what I'm making.  You will need to go and get the book, but trust me, it's totally worth the money, specially if you like baking.

Let's start the show!

A side story to this cake.  I have been making a different version of this cake for over 20 years. When I lived in Miami all the Nicaraguan restaurants around town have this cake on their dessert menu, and once I tasted it, I knew I had to learn to make it. Lucky for me, one of my junior high school friends’ mom used to make this cake for a very popular restaurant in South Florida called Los Ranchos. So I made sure I paid attention and perfected the recipe throught the years. The cake according to my family (and friends) became my signature cake and it’s the first one that is requested during those important dates.

When I read Rose’s version I was intrigue because it was totally different take on how I made mine, so I was exited to try it and see if I could perfect my own some more.

My family not to much.  They believe in the "if it ain't broken, don't fix it" theory.

The actually sponge cake was easy enough to make, and I learned a whole different way of making it from the book. The warming up of the sugar, eggs, vanilla and salt over simmering water was a bit intimidating, mainly because it was a new technique for me. I was a bit unsure as to when it would be “warm enough” since the book was very unclear on this step, so I took a chance, placed the “warm” mixture in my kitchen aid to beat on high and double in volume. I'm happy to report that I hit it right on point… the creamy, double mixture was a perfect velvety pale yellow as noted in the instructions.

The next step was to fold the flour and pour the batter into a round 8x3 cake pan - I do not own a 9x3 cake pan, so I decided to best sacrifice a bit of the batter, since I did not want it to spill all over the oven. (Methinks I’m going to have to buy a 9x3 round pan in the near future, since that is what is used the most as a baking pan in the book.) That decision worked as well.

The cake did what the book said, it rose, cracked a bit on top and when tested came out dry – DONE and DONE!

Took it out of the oven and unmolded it right away, as per instructions (Another first for me).

I then set out to prepare the milk mixture and this is where this cake is totally different from my own recipe. Rose’s uses skim milk, whole milk, heavy cream and sweeten condensed milk and she cooks it. (My version uses whole milk, evaporated milk, sour cream, sweeten condense milk and rum - and no cooking it anywhere). Verdict? End results were a bit sweet on my part but I keep on, I was determined to follow this to a “T”.

Then the soaking began and into the refrigerator it went for an overnight rest.

Since I had the family coming over to taste this and I knew that most would be taking a piece with them I decided not to follow the books instructions in toping it with heavy whipped cream since it was going to flatten rigth away after sitting on it for a couple of hours. So instead I used my own topping which is basically an Italian Meringue (which I learned to do from Rose’s first book). I also covered the whole cake instead of just the top.

And then the comments came in.

My mother who is a true Tres Leche fan: told me that while this version was “ok” she preferred my own version. She mention that this was much sweeter and felt it was not moist or creamy enough (my version does not get unmolded, but stays in the pan maintaining the cake super moist at all times).

Tom (the boyfriend): Liked my version as well, commented on being too sweet as well. But, did say that if did not know better, he would probably like it and would ask for a repeat performance.

My neighbors who tasted it for the first time ever: Really loved it. And actually took almost ½ of the cake home with them.

My take: Like my mother and the boyfriend I thought it was on the sweet end as well. I did like the texture of the sponge cake and I may adapt my own recipe to use this version. But I will stick with my own rendering of the soaking milk and my topping.

Rajas con Queso

I originally saw this in Food Network show that has since been cancelled and thru the years have modified it.

This is an easy recipe and a life saver, because if you have all the ingredients and you organized yourself a day or two before cooking, it should take you no more than 10 minutes to have it on the table for anyone to gobble it up. .

The other plus about it? It’s a proven crowd pleaser as party food.

I mean tortilla and melted cheese, can’t be beat people. Trust me.

Ingredients
5 or 6 fresh Poblano chilies
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4-inch thick
1 (16-ounce) container sour cream
1 Chicken bouillon granules
1 1/2 cups Oaxaca or Mexican cheeses (those shredded cheese packages are perfect for this)

In order to save on prep time, I usually roast the Poblano a day or two before I put this together, since it keeps well in the refrigerator for up to 2 weeks. Then when I make this, all I have to do cut the onions and whip it up in less than 5 minutes.

If you have a gas stove, you can roast the Poblano chilies over an open flame until blackened, but not charred. If you don’t have a gas stove, then turn your oven to broil, on high and place the Poblano chilies in a baking tray, lined with aluminum foil. Coat each of the chilies with a bit of oil and sprinkle with salt. Cook until you get the same results as noted before. If you do use the oven, remember to check then every 2-3 minutes and given then a turn so they roast evenly all around.

Once they are cooked to the right color. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Do not rinse them, since it will take away the roast flavor. Cut them in 1/2-inch strips discarding all the seeds and the ribs. At this point you can store them and use them up later.

Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add the chicken bouillon granules to taste and stir, once is incorporated, add the sour cream and stir some more.

At this point turn off the burner and add the cheese. Cover immediately.

At my house we have this with warm tortillas, but you can also serve it with white rice.

Tip 1: If you choose to dish up at a party, I have found that if you use a small crock pot, to keep it warm and provide with warm tortillas your guest can make their own.

Tip 2: Other variations that I have tried are instead of Poblano chilies I have sautéed some mushrooms until tender and then add the onions and follow the rest of the recipe as noted above.

Frescolita Ice Cream (Cola-Ice Cream)

We are going down memory lane today. You have been warned.

I was born and spend my early years growing up in Venezuela. And like most people those food that you eat in your childhood just stay there, in your soul.  Just the smell of them brings me down memory lane.

I lived in a small town (back then) in the most southern part of the country.  We were knows as the last stop before going to the Amazon jungle and experiencing the Salto Angel. In Venezuela (and like most latin countries), neighborhoods have a sense of community. Most people live in a house for years and years, so everyone knows everyone’s business; kids grow up together and play together.  My fondest childhood memory was that of playing outside our house on the street with other kids around the neighborhood. It was as tacky as any movie, where kids were left to run a bit free and pretty much do whatever we could do before being called back into the house by our parents.

Most of the “barrio” (Neighborhoods) have families that sell something to make a bit of extra cash on the side. I remember in my barrio we would have the house that would sell homemade cakes, another one that would have “Pastelitos” and “Empanadas” (pastry filled with all types of filling). And the tequeños (which trust me I will be making some and posting it here) Some when as far as having a “Bodegita” and part of a small business - think of it as a raw version of a “Farm Store”

Many of times I was given money and told to go to the bodega to get something my grandmother needed or forgot to get at the big supermarket. It love doing that because then, I could sneak a “real” (the equivalent of 25 cents) from the change to buy a Toronto, or a Cocosete.

And sometimes I would collect my “reales” and have enough (1 Bolivar = 1 dollar) to go to the green house down the corner and buy a “Helando de Frescolita” (Soda Pop ice cream). They were delicious, and creamy, sweet and ice-cold, a great treat for the hot days.

When I left Venezuela and came to the states, those were the treat that I would miss, those homemade cakes and ice creams, made by the women in the “Barrio”. As I got older and traveled back for vacation, I finally go the guts to ask how to make them and was surprise that all you needed was 2 ingredients.

Frescolita and sweeten condense milk.

Oh yeah, see where this is going?

To deliciousville on the fast train! (because anything with sweeten condense milk is ok with me)

Frescolita is a Venezuelan cola. It is very similar to cream sodas found here in the United States, with a taste similar to bubble gum. It’s yummy and one of my favorite soda drinks.

Most Latin markets sell them, or in some cases a version of the same thing, so it should not be hard to find, you can also buy it here

So let’s get cracking… you will need:


Ingredients 
1 can of Frescolita (or similar cream soda)
1 can of sweeten condense milk (we will use about ½ of the can more or less and some more to coat the inside of our cups)

Equipment:
A blender, some small plastic cups, a container to hold them in the freezer (Tray, cake pan, etc).

We start off by pouring the can of frescolita into the blender, then take the sweeten condense milk and pour some of that yummy liquid into the individual cups, coating the bottom. It should be about 1 tablespoon per cup (you can put more or less, depending on how much you like sweeten condensed milk). then pour about 1/2 of the can of condensed milk into the blender. Hit mix and swirled it up until well mixed, about 2 minutes or so. 

Taste it and if is not sweet enough, pour some more condensed milk and mix again. I personally don't like it too sweet, plus keep in mind that when freezing it, the flavors will intensify.

Pour the mixture into the coated cups about 1/2 way full, place into a tray or pan, cover wtih aluminum foild and into the freezer they go. Freezer for about 24 hours.

When ready, to eat just take out of freezer and spoon it up!