Let sit for 30 minutes covered in the refrigerator. Pour slowly, some liquid will pool but most will be absorbed into the cake. Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey's Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Bake for 32-37 minutes, until golden brown and if you stick a toothpick in it comes out clean. Fold until just combined, don't over mix. Gently fold stiff egg whites into the cake batter. Gently fold together until no more flour streaks. Pour the egg yolk mixture on top of the flour mixture. Then add in milk and vanilla extract, mix until just combined.Ĭombine the flour, baking powder, and salt in a large bowl. In the dirty mixing bowl with the whisk attachment combine egg yolks and 150 Grams (¾ Cup) of sugar, mix on medium until very, very light in color. In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld electric mixer beat the egg whites on high, until foamy, then add 50 Grams (¼ Cup) sugar and beat until you have stiff whites. Preheat oven to 350F/180C and grease a 9X13 inch baking pan. Separate your egg whites from the egg yolks and set them aside. On the recipe card there is a button for US or M (Metric) measurements.
Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!įor ingredient quantities please reference the recipe card below. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Then I like to top my cake with lots of fresh berries!īaking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. You'll need Baileys Irish Cream, heavy whipping cream, sweetened condensed milk, and evaporated milk.Īnd finally, you'll make a simple whipped cream made with Baileys for extra delicious flavor. Vanilla gives great flavor, use the real stuff! This gives the cake a bit of extra fat and moisture, as there is no butter or oil in this recipe. Once with the egg whites to help create stiff egg whites. Baking soda would need an acid to activate it. Since there is no acid in this recipe we need to use baking powder which has already been activated. Make sure you measure your flour properly! I always use a digital scale. I use room temperature eggs when it comes to mixing but I separate them while they are still cold. You are going to make three things for this Baileys tres leches cake recipe the cake, the milk soak, and the whipped cream topping. I will definitely be making this again and I hope you give it a try- it really is fabulous 🙂 Jump to: It was spectacular and the next day even better! This cake is not the easiest to make but worth the few steps. I made the cake and served it about 4 hours later, so it had time to soak everything up. I HATE milk but all the "milk" mixed together was spectacular! This cake is soaked in Sweetened Condensed Milk, Evaporated Milk, Heavy Cream & Bailey's. Only once! I loved it but life got in the way of me and tres leches cake. Paddy's day, I just really wanted another excuse to bake with some booze! Let's be honest I don't need an excuse, but I took it anyway! 😉 And this cake. Bailey's Tres Leches Cake!! Boy did I love this one. Please try these cupcakes, you won’t regret it.MMM. To save you some time here is the list of ingredients and the pictures for them.
They had the wonderful squishy, moist, and tender texture of a box mix, but none of the guilt of taking the easy route by using a stuff out of the box. But this is made from scratch and it tastes like the boxed mix – only BETTER – exponentially better. I maintain that there is a reason that boxed cake mixes are popular for the rushed everyday baker – they’re quick, easy, cheap and tasty. Boy howdy, these are some amazing, fantastic cupcakes.
She had a very highly rated Mint Chocolate Cupcake posted, but I was drawn to the cupcakes themselves. Instead, I plucked a recipe from Tasty Kitchen and ManicMother. Now, for the cupcakes themselves Ben didn’t really want a Primrose bakery cupcake like I normally would have made. And tonight – I not only got my swing back, but blew it out of the Park! There may or may not have been some Rocky-esque dancing around, air-punching, fist pumping and all of some happy dancing around my apartment. After that manic-bad-baking-episode that I had over Christmas (Read about it HERE), I had to find a way to get my swing back. There has been a lack of baking in my life in the last couple of weeks.
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