SUGARED PECAN Crunch TRES LECHE CAKE
2 cups flour..............................................................2 tsp. baking powder
1 tsp. salt..................................................................1/2 tsp. ground cinnamon
1 cup whole milk......................................................8 TB (1 stick) butter, cut into chunks
2 tsp. pure vanilla extract........................................4 large eggs, room temperature
2 cups sugar
TRES LECHE (3-milk) mixture:
1 (14-oz.) can sweetened condensed milk............1 (12-oz.) can evaporated milk
1 cup heavy or extra-heavy whipping cream........1 tsp. pure vanilla extract
Sugared Pecans below
OPTIONAL: sliced fresh fruit or berries to put on top as a garnish
OPTIONAL WHIPPED CREAM TOPPING
***
Preheat oven to 325. Line 3 6" or 8" cake pans with parchment or waxed paper (extending over 2 sides an inch or so), and spray pan and paper with non-stick baking spray (containing flour).
(1) Whisk together flour, baking powder, salt and cinnamon in medium bowl.
(2) Heat milk, butter and vanilla in small saucepan over low heat until butter is melted.
(3) In a large bowl beat eggs with electric mixer on medium-high speed and gradually add the sugar; beat 1 minute. Increase speed and beat until the mixture is very thick and voluminous, 4 to 8 minutes longer.
(4) Reduce mixer to low ~ add melted butter mixture, beating until combined, about 30 seconds.
(5) Gradually add the flour mixture in two additions, beating until incorporated, about 30 seconds. Increase the mixer speed to medium and beat until it's all well combine, thick and creamy.
(6) Spread the batter into prepared pans ~ smooth the tops and gently tap the pans down on the counter (to break any air bubbles inside).
While the cakes are baking, empty the can of condensed milk into a small saucepan and cook over medium-low heat, stirring continuously. Bring to a boil and reduce heat and simmer, stirring constantly until mixture begins to thicken and becomes slightly darker in color. Remove from heat and gradually whisk in the evaporated milk, cream and 1 teaspoon vanilla. Set aside to cool to room temperature, about 30 minutes.
Bake until a cake tester comes out clean, about 20-30 minutes (depends on your oven and the size & color of your pans). Let the cakes cool in the pans for 10 minutes.
Using a skewer (I use a chopstick), poke lots of holes in the warm cake (only about 3/4-way down ~ don't poke all the way through). Slowly pour the cooled milk mixture over the cake. Let the cake cool about 15 minutes, then refrigerate until the milk is completely absorbed and the cake has cooled completely, about 3 hours.
This is a good time to make the SUGARED PECANS: This recipe will make way more nuts than you need for the cake, but they're just incredible good to snack on too! (and also make great gifts)
SUGARED PECANS
1 pound pecan halves …..…...........................................1 egg white
1 tsp cold water ………….…..........................................1 tsp EACH cinnamon AND salt
1 cup sugar ……………….…..........................................1/2 tsp pure vanilla extract
Beat egg white with water & vanilla extract until foamy. Mix pecans in egg white mixture until coated. Mix together cinnamon, salt & sugar in a plastic bag ~ put coated pecans into bag & toss until well covered with sugar mixture. Bake on a parchment-paper lined cookie sheet at 300 for about 30 minutes (tossing half-way through) ~ cool and break apart. ** Take about 1-2 cups of nuts and crunch them up small to use in the Tres Leche Cake. Eat the others as a snack, or put into jars or little baggies for gifts. You could also garnish the top of the cake with some of the sugared pecan halves.
ASSEMBLE the CAKE:
Pull 1 layer cake out of the pan carefully (by the paper "tabs") and put onto a serving plate. Sprinkle half of the crunched-up sugared pecans evenly over the top. Pull out another layer carefully ~ set on top of the first layer and very carefully slide the paper out. Sprinkle the rest of the sugared pecans on top. Repeat with the 3rd layer. (And don't forget to slide the paper out from under each layer!)
You can decorate the top with sliced fresh fruit (my favorite because it gives some freshness to all the creamy sugary cake) and/or sugared pecan halves. Some people might want to take the decadence a step further though, and spread some homemade VANILLA WHIPPED CREAM on top.
VANILLA WHIPPED CREAM
1 cup heavy or extra-heavy whipping cream
1/4 cup sugar......................................................................1 tsp. pure vanilla
With an electric mixer, beat whipping cream, sugar and vanilla until soft peaks form. Spread evenly over cake.
Keep the cake stored in the refrigerator up to 3 days.