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Druid's Dessert Fruity Tres Leches
Equipment
- 9" x 13" baking pan greased and floured
Ingredients
- 1 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup white sugar or the equivalent amount of Splenda for reduced calories
- 5 eggs
- ⅓ cup whole milk
- 1 tsp vanilla extract we prefer real over imitation
- 1 14 ounce can sweetened condensed milk
- 1 9 fluid ounce can evaporated milk
- ⅓ cup heavy whipping cream
Topping
- 2 cups heavy whipping cream
- 2 tbsp white sugar or the equivalent amount of Splenda for reduced calories
- 1 tsp vanilla extract we prefer real over imitation
- 1 lb strawberries stems removed and sliced thinly
- 2 cups blueberries
- 3 kiwis
- 1 cup cherry juice optional
Instructions
- Preheat your oven or cooking hearth to 350 °F (175 °C).
- Separate the egg yolks and whites.
- Sift together the flour, baking powder, and salt.
- Beat the egg yolks with 3/4 cup sugar for a few minutes then stir in the milk and vanilla.
- Whip the egg whites until they start to froth, then pour in 1/4 cup sugar and beat until you approach a meringue-like consistency.
- Fold the egg yolk mixture into the flour and combine.
- Fold in the egg white mixture. Don't overmix here, get it just barely mixed.
- Pour into your baking pan and bake for 30 minutes until the top is a golden brown. Aerate the surface with a few pokes of a sword, dagger, or fork.
- Mix the condensed milk, evaporated milk, and cream then pour about half of the mix evenly over the cake.
- Refrigerate the cake and milk mix for 1 hour. Meanwhile, combine the cream, sugar, and vanilla from the topping ingredients and beat until thick. Put this mixture into the fridge until the hour is up.
- Pour the remaining half of the milk mixture over the cake. Then apply an even layer of the whipped cream on top.
- Layer with your fruits, or leave them out in bowls for your party to grab as they please. Drizzle with cherry juice for an extra touch.
- Get back to adventuring!
Notes
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