Churros came up multiple times in my search for a dessert this week. However I'm not great with deep fried things and to be honest, trying to replicate street food that we eat quite regularly wasn't as exciting as a new, never before tried dessert. So instead I opted for Patsel de Tres Leaches (Three Milks Cake).
Unfortunately the recipe website I found this on wouldn't allow me to easy print the recipe out (it was going to be 33 pages of giant pictures and adverts with an interspersed recipe) and I have since lost the url address for the exact recipe so sorry for not being able to credit whoever's recipe it is but luckily I had my own printed version to hand so this is the recipe I used:
1 1/2 cups plain flour
1 pinch salt
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla extract
5 large eggs
1/3 cup oil (I used olive oil)
1/2 cup milk
- Add the flour, salt and baking powder to a medium bowl and mix them up until well incorporated.
- Preheat the oven to 325 degrees fahrenheit.
- Mix the sugar, eggs and vanilla together on high speed until fully mixed and frothy (took about 2-3 mintes). Then slowly add milk and oil.
- Next on a low speed, mix in the flour mixture 1/4 cup at a time trying to maintain as much frothiness as possible.
- Pour the batter into a greased cake tin or baking pan and cook for 35-40 minutes (that's what the recipe said but mine took over an hour). Bake until golden and toothpick inserted into the cake comes out clean.
- Leave to cool completely.
- Once cool, poke holes all over the cake.
Cream Syrup Ingredients
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cp heavy cream
1 tablespoon of rum (optional but why wouldn't you!)
- In a bowl whisk together the three milks until evening combined.
- Pour over the cooled cake - it may seem like an excessive amount of liquid but about 90% gets absorbed by the cake (I was skeptical but it is true).
- Pop the cake into the fridge and leave overnight to absorb.
- The next day, tip the cake onto a lipped plate (some milk syrup will still leave the cake).
Whipped Topping Ingredients
3/4 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar
- On high speed mix the ingredients together until it forms stiff peaks.
- Spread a layer of the topping over the cake and serve immediately. It can be refridgerated for up to 12 hours after applying the topping.
- Sprinkle cinnamon over the top when serving.
Paul - 6/10 - a nice taste but an odd, heavy texture.
Harrison - 5.5/10 - had a really odd texture (but he ate most of his slice)
April- 7/10 - It was yummy but she didn't like the milk bit (she demolished her piece of cake)
Danie - 4/10 - the cake was very heavy and rich with an odd texture. I'm not sure I'd make it again.