Sometimes people can be real jerks. Like the guy who posted the Chuy's Tres Leches Cake recipe, then took it down because he was putting it into his cookbook.
Really? Because ones of tens of people are going to buy your cookbook. So my Pinterest pin went nowhere and it was almost a catastrophe since I'd bought ingredients for the cake - which ain't cheap y'all!
Jerk.
Luckily some forward thinking person had copied the recipe and posted it on their blog. They gave him credit. I'm not going to, because I had to modify it anyway... it was almost there, but all kinds of wrong. Definite learning curve and some un-Queenly language involved.
The King's critique of said cake: "Whoa!" High praise indeed. Also, "I could eat a whole pan of this." Which means I need to find a place to hide my cake, or I won't get any.
So here is the Queen's gift to the world, her version of Chuy's Tres Leches cake, modified from Mr. Jerk's recipe. Enjoy!
 |
| Photo credit: Chuy's Restaurants |
12 Eggs
¼ Tbsp Salt
¼ Tbsp Salt
3 cups Sugar
3 cups Flour
1 Tbsp + 1 ½ tsp Baking Powder
1 Tbsp + 1 ½ tsp Vanilla
1 ½ cups Whole Milk
Butter to grease pan
Pour-Over3 cups Flour
1 Tbsp + 1 ½ tsp Baking Powder
1 Tbsp + 1 ½ tsp Vanilla
1 ½ cups Whole Milk
Butter to grease pan
(2) 12 oz. cans Evaporated Milk
(1) 14 oz. cans Condensed Milk
2 cups Heavy Cream
1/2 Tbsp Vanilla
(1) 14 oz. cans Condensed Milk
2 cups Heavy Cream
1/2 Tbsp Vanilla
Creme Fraiche
4 cups (1 quart) Heavy Cream
½ cup Buttermilk
1 ½ cups Sugar
2 Tbsp Vanilla
4 cups (1 quart) Heavy Cream
½ cup Buttermilk
1 ½ cups Sugar
2 Tbsp Vanilla
Directions: Preheat oven to 350F. Separate egg whites from yolks. Place whites in fridge while you make the first batter.
Add sugar to yolks and beat with a hand mixer until smooth. Add flour, baking powder, vanilla and milk; mix well.
In a new bowl whip egg whites and salt until they form stiff peaks. With a rubber spatula GENTLY fold egg whites into cake batter, being sure to incorporate them fully.
Grease the bottom of an 11 x 13 inch pan. Pour cake batter in prepared pan and bake at 350F for approx. 45 mins. Check doneness after 30 mins by inserting a toothpick into the cake and seeing if it comes out clean.
After removing cake from oven, poke holes every inch with a chopstick, or make small slits with a butter knife throughout the cake.
Combine pour-over ingredients and mix well. Pour mixture over cake and cool in refrigerator overnight.
Creme Fraiche Directions: Combine all ingredients in mixing bowl or stand mixer bowl. Whip with hand mixer or in stand mixer for 30 seconds or until the mixture resembles whipped cream.
To assemble: After cake has cooled overnight, top with creme fraiche. At Chuy's they drizzle with chocolate or caramel sauce and top with a strawberry that has been sliced and fanned out to be all pretty-like. That's optional and the cake is impressive enough without all that hoo-hah.
You're welcome.
Also, for those interested in the Queen's personal affairs, I am starting a new project - postcard design. I am selling postcards created from photos I have personally taken around Red Boiling Springs... you know how I love to take photos... And I also love postcards.
Here is a smattering of designs.
The website is www.GlutenFreePostcards.com and the postcards are located under the "Shop" tab. I have over 130 designs and add more every day. I think I have an addiction... Personalized postcards are in the Category dropdown menu on the Postcard page.
Also, for those interested in the Queen's personal affairs, I am starting a new project - postcard design. I am selling postcards created from photos I have personally taken around Red Boiling Springs... you know how I love to take photos... And I also love postcards.
Here is a smattering of designs.
The website is www.GlutenFreePostcards.com and the postcards are located under the "Shop" tab. I have over 130 designs and add more every day. I think I have an addiction... Personalized postcards are in the Category dropdown menu on the Postcard page.
