Matcha tres leches

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My second tres leches cake has a Japanese tea twist.

The idea of adding tea was good, but this recipe has a big flaw, read at the end.

More about “tres leches” cake and basic recipe.

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I made a simple cake with flour, baking powder and matcha green tea.

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The cake was nice and fluffy but it didn’t hold its shape as well as the classic one when soaked.

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Syrup of tres leches (3 milks) :
condensed milk + cow milk + DIY almond milk.

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I had a leftover of syrup that I thickened with potato starch. I’ve used it to fill between the 2 layers of biscuit.

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As you can see the filling became runny and the cake more like a pudding. But I liked the almond flavored matcha au lait taste.

Verdict : good in taste, not great in texture. Next time, I won’t use that type of biscuit. I think the basic sponge (biscuit de Savoie with egg) or okara cake keep their texture better when soaked.

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Postre de las tres leches, coconut style.

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The tres leches cake is very popular in Latin America. It’s classically soaked in tres leches (3 milks) : condensed milk, evaporated milk and cream. I had never eaten any. That was this month’s challenge :

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Blog-checking lines: Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

I made 3, this one PLUS :

DSC09042-001matcha tres leches (coming soon)

DSC09607-001 Momo mitsu-nyu, a plant based tres leches with peach (coming soon)

I’ve put the classic recipe at the end. I drifted away, using a second coconut version.

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My biscuit is flavored with lots of vanilla powder.
For soaking : condensed milk + coconut milk + coconut cream + rum.

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I garnished with orange, litchi and whipped coconut cream, unsweetened.

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Fruits are between the 2 layers of biscuit and around. Then dry coconut and sweet cinnamon :

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Sponge cake for Classic Three Milks Cake:
Source : Daring Baker

Servings: 12

Ingredients for the vanilla sponge cake
5 large eggs (separated)
½ cup (120 ml) (4 oz) (125 gm) sugar
2 teaspoons (10 ml) of vanilla extract
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

-Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
Separate the egg whites from the yolks.
-Beat the egg whites on medium speed, 3 – 5 minutes.
When soft peaks form slowly add the sugar in small batches.
Whip until stiff peaks form about 5 minutes. Set aside.
-In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
-Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
-Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean. Let it cool.
-Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

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Classic Three Milks Cake:
Source : Daring Baker
For three milks syrup
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) evaporated milk
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk
1 cinnamon stick
2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
Canned or fresh fruit (to fill and decorate the cake)

-Three milks syrup
In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
Once it is cool, add the rum or any other flavoring you are using
Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.
-Topping
Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.

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Dacquoises glacées aux saveurs de chocolat, noix et poire.

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A light biscuit dacquoise refreshed with pear and ice-cream. A French sweet plate announcing Autumn…well end of Summer…ok, the end of mid-Summer. No, we won’t have snow tomorrow, but it seems we’ve passed the peak of heat. Let’s celebrate with a little baked dessert.

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Walnut flavored mini-muffin sized dacquoises.

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Aren’t they fluffy ? The dacquoise is really great, that’s the macaron in less heavy.

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Soft-serve version of the brownie ice-cream. That would look nicer with fully frozen ice-cream but there was not enough time.

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Des poires pour la soif. Pears for thirst is a French old saying.

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This is a cake in parts…

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Etxeko biskotxa : the Basque pie invasion !

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My etxeko biskotxa. Home-made gâteau basque. No, you’re never too rich. Particularly if you’re a cake. Or if the currency of your fortune is a delicious specialty…

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Yes. I have 5 ! But they are small. And I shared. And they could have been bigger and I could have not shared and eaten them all too…

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Vanilla cream. This is the classic ! There is a good recipe given by the museum dedicated to this pastry.

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Framboise (raspberry) and cassis (black currants). Bought jams.

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Home-made ume plum jam to fill the 4th type :

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Yes, that makes 5. There were 2 vanilla ones.

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Beans and bunny biscuits

Today’s lunch is a little tex-mex. Red beans, omelet and veggie biscuits.

Not easy to cut with all these bits… especially if your biscuit cutter is in shape of rabbit. OK, it’s not a fancy onigiri rice-ball press.

That’s the inside. I have used lard as fat and then water with a little beaten egg. They are spiced with cumin. The veggies are red chili, corn, bean and negi leeks.

Azuki beans are often used for sweets but they make an excellent savory dish too. They are reheated with chili pepper, onion, garlic, red paprika…

The eggs.

La génoise apprivoisée (taming the genoise)

My first génoise ! YEAH !
It’s really silly but that took me decades to decide to make one. I was sure that sponge cake was very difficult to make without pro equipment and I don’t even have an electric egg beater.
I was wrong !

The shape is nice for a first try, I think. I didn’t even put paper in the mold. I only greased it with butter. No problem to get the cake out.

In addition as my kitchen scale is broken, I totally eyeballed ingredients.

1 egg (medium size)
3 tablespoons (very full) of flour
3 tbs of sugar (or vanilla sugar , or sugar + vanilla essence)
1 tbs of unsalted butter

Prepare the flour (sieve it). Put the butter in a cup. Break the egg in a metal bowl, add the sugar, beat.
-Bring a saucepan 2/3 full of water to boil, stop.
Bath the butter cup to melt it, set aside.
-Bath the metal in the water and beat till it triples of volume in a nice foam (10 minutes).
Get out of the water, keep beating a while (5 minutes).
-Add 2 tbs of egg to the butter, mix.
Add the flour to the rest of egg, stir carefully. Add in the butter. Pour in greased molds (2/3 of height).
-Bake at 180 degrees C. It’s done when the top is brown and a toothpick gets out dry. That took 20 minutes.
-Take out of the mold. Let cool on a grill.

Texture was perfect, soft, delicious…