Tres Leches Cake!

This delicious vanilla cake gets soaked in three types of milk and then topped with whipped cream! The milk soak softens the cake so it’s a bit like a pudding and it’s SO delicious!

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Tres Leches Cake

Yield: 9”x13” pan

Preheat your oven to 350*F

• 1/2 cup Butter, soft

• 1 cup Sugar

• 1 teaspoon Vanilla

• 1/4 teaspoon Cinnamon

• 1/2 teaspoon Salt

• 1 teaspoon Baking Powder

• 5 Eggs, separated

• 1 1/2 cups Flour

• 1 1/2 cups Milk

• 1 can Sweetened Condensed Milk

• 1 can Evaporated Milk

• 1 1/2 cups Whipping Cream

• 2 Tablespoons Sugar

• 1 teaspoon Rum (optional)

1. In the bowl of your mixer whip together your butter, sugar, salt, cinnamon, vanilla, baking power until light and fluffy.

2. Separate your eggs and add the egg yolks to the butter mixture and continue whipping until light and fluffy.

3. Add your flour and stir until combined.

4. In a separate bowl whip up your egg whites until medium firm peaks.

5. Fold the egg whites into the butter mixture in 2 additions. Folding gently so they don’t deflate too much!

6. Pour your batter into a greased 9”x13” pan, you don’t need to worry about lining the pan with parchment paper just a little baking spray is great!

7. Bake your cake in a preheated 350*F oven for about 25 minutes or until lightly golden and a toothpick comes out clean when poked into the middle.

8. While your cake is baking stir together your milk, sweetened condensed milk, and evaporated milk .

9. When your cake comes out of the oven, pos it ALL over with a fork so the milk has somewhere to soak into.

10. While the cake is still hot, pour ALL of the milk mixture on top of your cake as evenly as possible. It’s going to look like too much, but it’s going to soak in.

11. Let the cake cool at room temperature for about 30-60 minutes, then place into the fridge for at least an hour or ideally overnight.

12. Whip up your cream to soft peaks with the sugar and rum (if using).

13. Spread your cream on top of the cake and eat!

Pavlova!

Pavlova is the fluffiest of cakes! It’s a GIANT meringue with a marshmallowy centre that you fill with whipped cream and top with fresh fruit! It’s our favourite dessert for any bakery staff party! Named after a ballerina’s fluffy tutu this cake is as light as air!

it’s a mountain of deliciousness!

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Pavlova

Yield: 1 approximately 8” round pavlova

Preheat oven to 300F, then reduce to 250*F when you place the pavlova into the oven.

Pavlova:

• 5 Egg Whites, room temperature

• pinch Salt

• 1 teaspoon Vanilla extract (optional)

• 1 cup Sugar

• 1 teaspoon Vinegar

• 1 Tablespoon Cornstarch

Filling:

• 1/2 cup Whipped cream

• 1-2 Tablespoons Sugar

• 1 cup Fresh Fruit

• 1 Tablespoon Sugar

1. In the bowl of your mixer place your egg whites and the pinch of salt.

2. Using the whisk attachment, whip the egg whites until they start to turn white and foamy.

3. While the machine is running on a low speed, slowly pour in the sugar until it is fully incorporated, then increase the mixer speed to medium high speed and whip until super thick and fluffy, at least 10 minutes. The meringue should not feel grainy when you rub it between your fingers.

4. Add the vinegar and cornstarch to the mixer and mix on a medium speed for 20-30 seconds until combined.

5. Using a bowl or plate, trace an approximately 8” diameter circle onto a piece of parchment paper, then flip oven the parchment so the outline is on the bottom of the paper, and place the parchment onto your baking tray. You can use a little baking spray on the pan to stick down your parchment so it won’t slide.

6. Load your meringue mixture onto your drawn circle on the parchment. Then gently spread it into the circle shape. You can use the back of a spoon or a spatula to create decorative lines on the side of your pavlova, or just leave it with a rustic look.

7. Place pavlova into a preheated 300F oven, then as soon as the pavlova is in, REDUCE the heat to 250*F and bake for 1.25-1.5 hours. The pavlova should be crispy feeling on the outside.

8. Turn off the oven, but leave your pavlova in the oven to cool - about 2 hours (or just leave overnight.)

9. Once your pavlova has cooled, whip your cream to soft peak and sweeten to taste with sugar (1-2 Tablespoons if usually good for me), place the whipped cream on top of the pavlova.

10. Chop up your fresh fruits and toss with a little sugar to taste - if your fruit is sweet enough don’t worry about adding any sugar. Place fruit on top of the whipped cream.

11. Serve right away! So delicious!

It's like a meringue and a marshmallow had a baby and then you topped it with whipped cream and berries!!!!