LAGNIAPPE
"A LITTLE SOMETHING EXTRA"
JAML Jams Recipes
Our mission to spread Joy and Jam goes beyond the jars we make to recipes we create, source and combine from various sources of inspiration. In our Lagniappe Corner, we share recipes our family enjoys that highlight our jams and jellies! Come along and taste a little Joy with us!
Tres Leches Cake
Cake Recipe from Pies and Tacos
Find the full recipe here
Sponge cake:
1 1/2 cup all-purpose flour 191 grams
1 tsp baking powder
1/4 tsp salt
5 large eggs separated
1 cup granulated sugar divided (200 grams)
1/4 cup whole milk 60 ml
1 tsp vanilla extract
Milk mixture:
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/2 cup heavy cream
Whipped Cream:
4 cups heavy whipping cream
2 tbsp powdered sugar
1/2 tsp pure vanilla extract
1/2 tbsp cinnamon for sprinkling on top
Instructions Sponge cake:
"Pre-heat the oven to 350ºF. Prepare a 9×13” cake pan by greasing it with butter, or with oil spray. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. Separate the egg whites from the egg yolks. Place the whites in a large bowl or in the bowl of a mixer. Add the yolks to another large bowl. Mix 3/4 of the sugar in with the yolks and whisk by hand, or you can either use a stand mixer or a hand mixer. You should whisk until the yolk and sugar mixture is pale in color, fluffy, with a foam consistency, and falling off the whisk in ribbons, which can take a couple of minutes of whisking with a mixer, and 3 or 4 whisking by hand. This is called the ribbon stage and it refers to the flow of the mixture falling from the whisk. Add the milk and vanilla extract to the bowl and mix. Add the flour mixture and mix until combined. Set this batter aside.In the other large bowl, whip the egg whites with the remaining 1/4 cup of sugar using an electric mixer on medium high speed until the mixture achieves stiff peaks, which should take 2 to 4 minutes. If you flip the bowl over, the whites shouldn’t move or slide, they should be firm and stiff. That’s when you know they’re ready. Add half of the meringue you just whipped to the batter containing the yolk mixture. Fold with a spatula until incorporated. Add the remaining meringue to the bowl and fold until you obtain a smooth batter. The batter should be very fluffy and light. Pour it on the prepared pan. Use a spatula to smooth the batter out evenly. Bake in the pre-heated oven for 30 to 35 minutes, until a toothpick comes out clean once inserted in the cake. When you remove the cake from the oven, I like to run a spatula around the edges of the pan to let the cake loose, this way it won’t break as it cools down, because the cake will shrink once you remove it from the oven. Let it cool down at least 30 minutes. Prick the top of the cake with a fork."
Milk Mixture:
"In a large spouted measuring cup or bowl, add the evaporated milk, sweetened condensed milk, and heavy cream. Whisk to combine fully. Pour the milk mixture all over the cake. Cover the pan with plastic wrap. Place it in the fridge for at least a few hours. I like to leave it overnight."
*ADD:
4oz of JAML Jams Pink Pineapple Jam to the top of the cake and spread evenly. Place in refrigerator overnight.
Whipped Cream:
"Place the heavy whipping cream and powdered sugar in a bowl of a stand mixer, or use a hand mixer to whip the mixture for about 4 minutes on medium speed, or until soft peaks form. Add the vanilla and mix to combine. Pour the whipped cream over the cake, spread it with a spatula. Or you can use a piping bag to pipe the whipped cream. Sprinkle the cinnamon on top, I find it best to use a small sifter to do this."
Disclaimer: JAML Jams does not own this recipe. It has been shared from www.piesandtacos.com.
*Denotes JAML Jams' suggested addition of Pink Pineapple Jam.
From our kitchen to yours - Thank you for helping us spread Joy and Jam!
Article credit: Allie Jones
