Cinco de Mayo – Booze and chips and desserts. That’s how I like to celebrate. Okay, okay… maybe something more sustainable as well – tacos, taquitos, nachos, anything along that deliciousness. But dessert, that is the most precious…
*Butterscotch Flan (or in the closest online variation I found: Chocolate-Dulce de Leche Flan)
*Victorian Sponge Cake (which I could transform into tres leches)
I dare not copy David’s recipe to post online out of respect for his authorship (especially since it is not on his website). Please go buy the book for the full exact recipe! If you need an idea of ingredients and a recipe to follow, try these I found online: Nigella Lawson; BBC Food; Delia Online; Frites and Fries.
Follow my baking through photos!
Pam spray the spring-form pan after securing parchment paper to the bottom.
Gather all your ingredients so they are easily accessible.
Sift together the dry ingredients. I added a bit of cinnamon for that Cinco de Mayo flare.
Separate the egg whites from the yolks.
Mix the yolks in the ol’ Kitchenaid with water.
Then add the other ingredients. See it become all fluffy.
Beat the egg whites until they become stiff. Yeah, I used a hand whisk because i was too lazy to find the hand mixer.
Add dry ingredients to the Kitchenaid mix. Mix it well so there are no lumps.
Fold in the beaten egg whites.
When fully cooked, the sponge cake is still a tad sticky, but stick a fork or chopstick in it and it should come out cleanly.
To adapt this into a tres leches cake, I cut the sponge cake top off and soaked it in a mixture of…
- 1 can of evaporated milk
- 1 can of condensed milk
- probably about a 2/3 cup of 2% milk
- decent splash of Frangelico
Then just whip up some fresh whipping cream and top over a slice! YUM. Feel free to get creative with it — add cocoa, top with cocoa, add rum or Kahlua instead of Frangelico, add almond flavoring, top with fruits, make it into a layer cake, etc.