*Stands up at the front of the room and clears my throat* Hi there. My name is Janet and I’m a slacker. I mean, how else can I explain away an absence of almost a month? Sure, I could give you a line (truthful though it may be) about being under the weather in recent weeks. I could say that life has been busy, which it has. No one with a seven year old, other kids, a spouse and a household to care for can deny that one. But none of that is good enough. Had I really TRIED, I could have found the time and energy to post here. You ladies and gentlemen deserve nothing less than my all. In my defense, I made something (a chocolate/peanut butter bundt cake) about a week ago that I was going to post, but it turned out so badly even the kids didn’t like it. So no go. I won’t post less than delicious foods.
But I’m back. You can now be frightened. :-p
It’s been an interesting few weeks. Lots of snow, missed school days due to said snow because we live in the south, lots of cussing when the fire goes out in the house and we start to freeze to death (I died four time during the last month, but then my husband remade the fire and revived me. 😀 My toes, however, are still frozen.) and many moments of “The Momma” (that would be me) verging on insanity when no one could go outside and I got no alone time.
So what am I back with on this snowy Valentines Day? Well, anyone who likes sweet foods has heard of Tres Leches Cake, correct? It is a sponge cake that is soaked in three different types of milk. Theories abound as to where it originated, but generally, it is seen as a treat stemming from South and Central America. While I like the typical one just fine, I wanted to play with the soaking liquid a bit, so I used Rumchata in place of some of the milk.
About a year ago, I discovered the liqueur called RumChata. It’s a creamy liqueur based on Horchata, the delicious rice and milk beverage (the origins of horchata are also disputed, so I am so NOT going to get into where it came from) that is enjoyed in Mexico and has become a trendy drink in the states now, too. While we all know I tend to balk at trendiness, I bought an airplane sized bottle of the RumChata on a whim one day and absolutely loved it. I describe it as alcoholic liquid rice pudding. That is truly what it tastes like.
This cake is pretty darn easy. It’s a sponge cake, so yes, you have to separate your eggs and whips up the whites, but I have complete faith in your egg beating abilities. :-p Then all you do is whisk together the milks for the top, poke some holes in the cake and pour. Top it with the easily mixed together topping and voila, a delicious, somewhat boozy dessert (obviously just for the adults). This is the perfect treat to bring along to a book club, a dinner for adults (bring some cookies for the kids), and cut in half, makes enough for you and your sweetie with some left over. The original tres leches cake recipe that I adapted comes from Bon Appetit.
You know the drill… 🙂
RumChata Tres Leches Cake With A Creamy Cinnamon Mascarpone Topping
- 1/8 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 2 tablespoons sugar
- 2 tablespoons Rumchata
- 1/2 cup heavy cream
- 4 ounces mascarpone cheese, softened
- Mascarpone topping-
- 1/4 teaspoon cinnamon
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup RumChata
- Soaking liquid-
- 1/2 cup RumChata
- 1 tablespoon vanilla extract
- 3 egg yolks (save the rest for something like creme brulee)
- 1 1/2 cups sugar
- 6 egg whites
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 cups flour
- Preheat oven to 350 degrees. Grease and flour a 13×9 inch pan, preferably glass.
- In a small bowl, whisk together the flour, baking powder, salt and cinnamon
- In a large, scrupulously clean bowl, beat the egg whites at medium to high speed (I tend to start out lower and speed it up as they get firmer) until firm peaks form, about 6 minutes or so.
- Gradually add in the sugar, beating well. Then add in the egg yolks, one at a time, beating well after each addition..Mix in the vanilla extract.
- Add the flour mixture, alternating it with the 1/2 cup RumChata, starting and ending with the flour (flour, Rumchata, flour, Rumchata, flour).
- Pour the batter into the prepared pan and smooth the top.
- Bake at 350 for 25 minutes, then turn the heat down to 325 and continue baking until the cake is golden brown and the center springs back if gently pressed.
- Let it cool in the pan for ten minutes, then invert it onto a rack that has been placed over a rimmed cookie or baking sheet.
- Whisk together the milk ingredients. Poke holes all over the cake using a skewer and pour about half of the liquid slowly over the top of the cake. Let that soak in for ten minutes.Invert the cake over a large platter and drizzle the rest of the milks over the top of the cake.
- For the topping, simply beat together those ingredients until creamy. Dust the cake with powdered sugar, slice and serve with a dollop of the creamy topping.
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