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Pecan Tres Leches Cake
TRES LECHES CAKE. Which, in case your Spanish is a bit fuzzy (or non-existent), means Three Milks.
- 1 cup unsalted butter, softened, room temperature
- 2 cups white sugar
- 2 eggs, separated, room temperature
- 3 teaspoons pure vanilla extract
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup DairyPure milk, room temperature
- 1 cup, chopped pecans
- 1 can, sweetened condensed milk
- ½ cup, heavy cream
- 4 ounces unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Caramel Topping:
- 1 cup sugar
- ¼ cup water
- ¾ cup heavy cream
- 3½ tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
- Preheat oven to 325.
- Grease and flour one 9-inch cake pans. Set aside.
- In a large bowl, cream together butter and sugar.
- Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
- In a separate bowl combine flour, baking powder and salt.
- Gradually add dry ingredients into wet ingredients, alternating with the DairyPure Milk.
- Mix until batter is fluffy but be careful not to over mix.
- Beat egg whites until foamy and thick.
- Very gently fold egg whites into batter, add pecans and mix until just incorporated.
- Pour batter into prepared pan.
- Bake for 30-35 minutes.
- Remove from oven and let cake cool in pans until pans are warm to the touch.
- Carefully remove cake from pan and place on a cooling rack to finish cooling.
- Mix the the sweetened condensed milk with the heavy cream.
- Place the cake inside a larger pan with sides.
- Pour the mixture over the cake, and allow the liquid to be absorbed, about 10 minutes.
- Meanwhile, in a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
- Slice cake horizontally, into two equal halves, frost the middle, top, and sides.
- In a heavy-bottomed saucepan, combine sugar and water (for caramel) over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring.
- Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble.
- Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. (Caramel will keep in fridge for up to two weeks. Reheat before serving.) Drizzle top of cake with caramel sauce when serving.