1,000 Cooks for the Cure is a nationwide event initiated by KitchenAid in conjunction with its Cook for the Cure® program benefiting Susan G. Komen®. A cause that hit home when my world literally came to a halting stop with my darling mother’s diagnosis. I am HAPPY to share that today my mom is cancer-free (touch wood).
Cook for the Cure was created to give those with a passion for cooking and food a way to join the fight against breast cancer. To date, KitchenAid has raised more than $9.5 million for Susan G. Komen® through a variety of culinary events, auctions and special product promotions. In support of this noble cause, I am sharing one of my mom’s favorite – Tres Leches Cake with Meringue Frosting.
Tres Leches with Meringue Frosting
This supremely moist and delicate cake is truly sublime. It’s got just the right amount of sweetness and richness.
I prefer to serve it with meringue frosting as it’s lighter and healthier than the traditional whipped cream or buttercream frosting. Steeping the three-milk combination with cardamom and rose adds the extra zing to this delightful cake.
For the Cake:
- 1 3/4 cups King Arthur’s cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, separated
- Pink food coloring (optional)
3/4 cup whole milk
- One 12-ounce can evaporated milk
- One 14-ounce can sweetened condensed milk
- 1/2 cup half-and-half
- 1/2 tsp cardamom powder (optional)
- 1 tsp rose essence (optional)
- Fresh strawberries
For Meringue Frosting:
- 2/3 cup plus 2 tablespoons sugar
- 1/4 cup water
- 3 large egg whites
- 1/8 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350°F (175°C). Spray a 9 inch removable bottom pan with non-stick oil. Line with parchment or wax paper.
- Sift the flour, baking powder, and salt together into a medium bowl. Beat the butter and sugar together with an electric mixer on high speed for 3 minutes. One at a time, add the egg yolks, beating well after each addition. Reduce the mixer speed to low. Add the flour mixture in 3 increments, alternating with 2 increments of milk.
- Using clean beaters, beat the egg whites in a large bowl until stiff peaks form. Stir one-fourth of the beaten whites into the batter, then fold in the rest with a rubber spatula. Spread evenly in the prepared pan.
- Bake on the middle rack for 30-35 minutes. Let cool on a wire rack for 10 minutes.
- Mix the evaporated milk, condensed milk, half-and-half, cardamom powder, and rose essence until combined.
- Using a long, serrated knife, trim off the top crust from the cake. Return the cake to the pan, top side down. Slowly spoon the three-milks mixture over the cake, letting each addition soak in before adding more. Repeat until all of the milk mixture is absorbed. Refrigerate overnight wrapped in plastic wrap.
- In a small saucepan, combine 2/3 cup of sugar with 1/4 cup of water. Stir over low heat until the sugar dissolves. Boil the syrup without stirring over moderately high heat until the syrup reaches 240° on a candy thermometer.
- In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium-high speed until they hold soft peaks. Add 2 tablespoons of the sugar and beat until the whites are firm. With the machine on low, drizzle the boiling syrup down the side of the mixing bowl, avoiding the whisk, and beat for 3 minutes until stiff, glossy peaks form when the whisk is lifted. Beat in the vanilla at high speed. Let cool for 10 minutes.
- Frost the cake with meringue frosting. Serve the cake chilled or at room temperature with sliced fresh strawberries.
Recipe adapted from Leite’s Culinaria and Flo Braker.