Arlie, Jeff and I are participating in the "5th grade book club" and our first book to read was "Esperanza Rising" by Pam Munoz Ryan. The book is great, we highly recommend it! The theme of the book club revolves around the book being read, so Thursday night's theme was Mexican. Emails started flying with offers to make enchiladas, tacos, chips and salsa, etc. I thought we'd do something different so settled on "Tres Leches Cake" (translates to "Three Milks Cake"). Sounded easy enough, and we had almost all the ingredients on hand. I had to attend an open house at Hayley's school, so Jeff set about making the cake. He was first suspicious when he noticed 5 eggs in the recipe, amongst other liquid ingredients, and only 1 1/2 cups cake flour. Sure enough, the batter was runny and watery. But he baked it anyway. The cake came out about 1/2 inch thick and VERY dense and chewy! Undeterred, he went on to make the milk topping that is spooned over the cake, and the whipped cream topping that is frosted on. Kudos to him for going the extra mile, but the next day when I retrieved the cake from the refrigerator, the photo above is what it looked like. And the taste? Even worse! It was chewy and hard and practically flavorless. The whole thing went down the garbage disposal! I'm not sure if it was the recipe (found on About.com) or what, but it was a disaster from the start! Muy malo. Shoulda stuck with Mexican brownies!
2 comments:
This is one of the best cakes ever invented...IF MIXED CORRECTLY! ahha I will try to look up my recipe, given to me from a friend in Honduras, and send it to you so you can retry it! You will love it, I guarandamntee! Love you all!
Mimi and Papa
It wasn't that bad. I had a bite and it tased fine. It didn't have the testure of cake - more like Tapioca. I still think it had an imprssible amount of liquid to flour. There is no way any cake could absorb 3 cups of cream and milk! Hey, I'm a cook not a baker. I should have brought the Mexican Lasagna.
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