Costa Rican Tres Leches Cake

Ingredients:

● 1 cup all-purpose flour
● 1 tsp baking powder
● 1/2 cup unsalted butter, room temperature
● 1 cup granulated sugar
● 5 eggs
● 1/2 tsp vanilla extract
● 1 can (12 oz) evaporated milk
● 1 can (14 oz) sweetened condensed milk
● 1 cup heavy cream
● 1/4 cup sugar
● Whipped cream or sliced strawberries for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, mix together the flour and baking powder. Set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then stir in the vanilla extract.
  5. Slowly add the flour mixture to the butter mixture, mixing until just combined.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick
    inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool completely.
  8. In a medium saucepan, combine the evaporated milk, sweetened condensed milk, and
    heavy cream. Heat over medium heat, stirring constantly, until well combined.
  9. Once the cake has cooled, use a fork to poke holes in the top of the cake. Slowly pour the
    milk mixture over the cake, making sure that the liquid is absorbed evenly.
  10. In a separate mixing bowl, beat the 1/4 cup sugar and cream until stiff peaks form.
  11. Spread the whipped cream over the cake and refrigerate for at least 2 hours or overnight.
  12. Garnish with whipped cream and sliced strawberries (if desired) before serving.

Note: You can also add some vanilla extract to the whipped cream for extra flavor.

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Chinese Mooncake Recipe

Ingredients:

● 2 cups all-purpose flour
● 1/4 cup sugar
● 1/4 cup vegetable oil
● 1/4 cup lukewarm water
● 1/4 cup lukewarm milk
● 1/2 teaspoon baking powder
● 1/4 teaspoon double acting baking powder
● 1/4 teaspoon salt
● For the filling:
● 1 cup lotus seed paste
● 1/4 cup sugar
● 2 egg yolks
● 1 teaspoon vegetable oil
● 1/4 teaspoon vanilla extract (optional)
● 1/4 cup salted duck egg yolk

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, double acting
    baking powder, and salt. Mix well.
  2. Slowly add the vegetable oil, lukewarm water, and lukewarm milk to the dry ingredients,
    stirring constantly to form a dough.
  3. Knead the dough for about 10 minutes, or until smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for about 2 hours.
  5. In another mixing bowl, combine the lotus seed paste, sugar, egg yolks, vegetable oil, and
    vanilla extract (if using). Mix well until well combined.
  6. Divide the dough into 16 equal pieces. Roll each piece into a ball.
  7. Flatten each ball of dough and place a small amount of filling in the center.
  8. Gather the edges of the dough to enclose the filling and roll it into a ball again.
  9. Place the ball of dough on a baking tray lined with parchment paper.
  10. Press a salted duck egg yolk in the center of the dough ball to make a depression.
  11. Preheat the oven to 350°F (180°C).
  12. Bake the mooncakes for 18-20 minutes or until golden brown.
  13. Remove the mooncakes from the oven and let them cool completely before serving.

Note: Mooncakes are traditional Chinese pastries that are usually eaten during the Mid-Autumn
Festival. They come in a variety of fillings, such as lotus seed paste, red bean paste, and fruit
paste. The dough is typically made with wheat flour and is usually stamped with intricate
patterns or designs on top and a salted egg yolk in the center, representing the full moon. They
are usually quite dense and sweet. Traditionally, mooncakes are also pressed with a wooden
mold, giving them a distinct pattern on the surface.

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Margherita Cake

Ingredients:

Potato meal, three ounces.


Sugar, six ounces.


Four eggs.


Lemon juice.

Baking Directions:

Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour.

Finally beat well the whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar. Put at once in the oven.

Remove from the mold when cold and dust with powdered sugar and vanilla.

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