Tres Leches

With unprecendented lateness, here follows a cake from late August that somehow slipped under blogging radar. In fairness, the editor was approximately 10 151 nautical miles away in the northern hemisphere, and had no idea quite how many delicious cakes were being served up every week. Anyway, the internet catches up with us all in the end, so here is Anna Mae’s cake report in all its glory, to bring back fond memories for those Cake Clubbers who had the pleasure of tasting it.

Tres Leches Cake (Spanish for “Three milks” Cake)
(Sorry much of it is in USA measurements)

For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

Preheat the oven to 180 degrees C. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine.
Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 93 degrees C.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Published in: on November 21, 2010 at 21:31  Leave a Comment  

South African Melk Tert

After starting the morning with pudding, Laura also provided an abundance of tarts to finish off any chance of productive work happening between morning tea and lunch. Should the gentle sound of snoozing echo down your corridor, check to see if it emanates from the office of one who has eaten two slices of cake before 10.30 am. If it does, make a note to join in next week, and pull their door gently closed before the boss notices. Much obliged. Laura’s excellent recipe follows.

South African Melk Tert

Short Crust Pastry:
6 oz Plain Flour
2 oz Sugar
2 x Egg Yolks
2 tsp (level) baking powder
4 oz Butter

Rub together flour, baking powder, sugar and butter. Add egg yolks. Press into large greased flan tin.
Bake blind for 10 mins.

¾ pint Milk
½ cup Flour
1 cup Sugar
1 ½ oz Butter
3 x Eggs

Scald milk and butter in a double boiler. Beat eggs and sugar until very light and fluffy. Fold in sifted flour. Pour egg, sugar and flour onto scalded milk and butter. Return to heat and cook until fairly thick. Our into pastry shell and sprinkle with cinnamon. Bake at 180°C for 20 mins.

Published in: on November 21, 2010 at 21:22  Leave a Comment  

South African Malva Pudding

Laura served up a South African double whammy in her latest Cake Club effort. Having pudding for starters is always a good sign in baking circles, and the Malva Pudding was no disappointment. This succulent, sticky slice filled the cake sized hole that is always empty at morning tea time, leaving only room for the tart that was to follow. Hoorah! Laura’s report follows.

South African Malva Pudding

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is rich, delicious and indulgent. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its restaurant version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

1 cup Plain Flour
0.5 cup Sugar
1 cup Warm Milk
1 Egg
1 tsp Baking Powder
1 tbsp Vinegar
2 tbsp Apricot Jam
1 tsp Bicarbonate of soda


Cream together egg, sugar & vinegar. Fold in dry ingredients. Mix bicarbonate of soda with warm milk and Apricot Jam until frothy then add to mixture. Gently fold in. Bake at 180° for 25 minutes. Prepare the following sauce and pour over while still warm. Serve with fresh cream / custard / sauce.


0.5 cup Boiling Water
1 tbsp Sugar
2 oz Butter
1 tsp Vanilla Essence
0.5 cup Cream

Published in: on November 21, 2010 at 21:17  Leave a Comment  

Gade Oepfel Chueche

Using a recipe from a restaurant that lies in the Nor’eastern mountains of Switzerland, Katarina recently served up Oepfel Chueche, or for those of us (most of us) whose tongues inexplicably proved better at wrapping around the cake rather than the syllables of the name, Swiss Mountain Apple Cake. The restaurant is called Gade, which means ‘stable’ in the Swiss Toggenburg dialect, and this cozy little restaurant used to be a cow stable. The Cake Clubbers unanimously agreed that if this is the kind of food they serve up every day, they didn’t need to have bothered reburbishing – we’d all happily sit on straw bales amongst the cows to get another slice of this cake. Katarina’s report follows.

The recipe reflects very much who the mountain people of this area are. It is a down-to-earth, simple, rich and nourishing cake. Products like butter, flour and apples which were readily available were used. People worked physically very hard in the mountains, therefore a rich diet with lots of calories was common. It takes almost an hour to make the cake and another hour to bake it. This again reflects the nature of these people. The work they did was hard and took long; they put a lot of love into everything they did and the outcome was beautiful! (It certainly was! Ed.)

Gade Oepfel Chueche

3 1/2 cup flour
1 cup sugar
250 g butter
1 teaspoon baking powder
1 lemon rind
1 eggs
6-8 apples

Combine flour and sugar. Rub in all the butter. Take your time and use both hands until the flour, sugar and butter are completely smooth and fine. Add baking powder, lemon rind, the egg and if necessary a little bit of milk to combine the dough. Kneed it well. Put it in the fridge to firm up a bit.

Divide the dough into 3 parts. Put baking paper into a round baking dish of about 23 cm. If you have not baking paper or round dish, just make sure whatever you use, butter and flour it well or else the cake will stick very hard. Use 1/3 of dough for bottom of cake, make a long roll of the other one for the sides of the cake and use the last 1/3 for the lid.

Peel and core the apples. Grate them with the coarse blade into a bowl. Then take one handful after the other and press is hard to get the juice out as much as possible before you place the grated apples into the cake. You can drink the beautiful apple juice at the end. Then place the lid on top and cut a wee whole in whatever shape you like into it. This way when the apples are cooking inside the cake the steam can escape.

Bake the cake for approx. one hour on about 220 degrees Celsius.

En Guete!

Published in: on November 21, 2010 at 21:10  Leave a Comment  

White chocolate carousel cake

Last week’s cake was a spectacular effort from Nina, which looked amazing and tasted even better. It should be noted that every cake clubber in the room not only demolished every last crumb, but also seriously considered (and some cases did) lick the plates clean, leading us to crown this cake a Great Success. Nina’s report follows, and earns a special award for most useful and interesting information volunteered along with ingredients and mixing instructions.

This cake comes from Canadian living’s best chocolate, the only book Nina brought with her to New Zealand. She couldn’t resist the temptation of fresh strawberries, even though they might be considered healthy. The rest of the cake surely lives up to the standards of cake club, and just to be sure she added some extra cream.

Nina also mentions that back in Germany she would have infused the whole cake with 3 different types of schnapps, as you can easily get little bottles of those in the supermarket without having to unearth your passport because you look under 25 even when you’re over 30 (oh, what a compliment!). Therefore she apologises for this particular cake only having homeopathic amounts of alcohol and promises to do better next time around Christmas.


3 eggs
1/2 cup granulated sugar
1/2 tsp vanilla
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
Pinch of salt
3 tbsp melted butter

Chocolate mousse:
285 g white chocolate, chopped
3 tbsp orange liqueur/essence
3 cups strawberries, hulled
1 1/2 cups whipping cream (or more)

Beat eggs until foamy, gradually beat in sugar, beat 5 minutes until batter falls in ribbons from beaters when lifted (I wasn’t quite sure about this, what sort of ribbon anyway? But 5 minutes seemed like a long time so I figured it was fine after that time). Beat in vanilla.
Stir together flour, cocoa, baking powder and salt, sift half over egg mixture and fold in, using rubber spatula. Fold in remaining flour mixture.
Remove 1/4 of the batter to small bowl, gradually fold in butter, then gradually fold back into batter.
Scrape into greased 8 1/2 inch springform pan. Bake in center of 160C oven for 40 minutes or until cake springs back when slightly pressed.
Let cool in pan on rack for 20 minutes, turn out onto rack, let cool completely. In my case the cake didn’t come out of the pan so I just left it in as I had to transport it anyway.

White chocolate mousse
In bowl over saucepan of hot but not boiling water melt together chocolate, liqueur and 2 tbsp water stirring occasionally, let cool to room temperature.
Place the springform ring on a platter, or back around the cake if it still sticks to the rest of the springform. Cut some waxed paper and fit it around the inside of the ring. Trim the top of the cake if rounded.
Cut 12 large strawberries in half, arrange with tips up and cut sides against waxed paper collar on top of cake. Snugly arrange remaining berries to cover the rest of the cake, making sure they are lower than the top of the halved berries.
Whip cream, fold in white chocolate mixture in three additions. Pour over strawberries, spreading to cover berries, swirl top attractively (or: not too unattractive). Cover lightly with plastic wrap and refrigerate at least 4 hours or up to 24.
Decorate with sliced strawberries, toasted almonds, chocolate sprinkles, candied violets, or anything else that may fit the occasion.

Not surprisingly, an electric mixer is not a luxury but a must for this recipe.
You can substitute the white chocolate for dark chocolate, but I felt the aesthetics of dark cake, red strawberries and white mousse would be lost. However when using white chocolate make sure there is at least some cocoa butter in it, otherwise you might as well use cream, sugar and a few random artificial ingredients only.

Published in: on November 1, 2010 at 19:33  Leave a Comment