Casa Silva's Tres Leches Cake with Strawberries

When I purchased my KitchenAid Stand Mixer at the day after Thanksgiving sales, I got a free 2-year subscription to Food & Wine.  I knew I would enjoy it, but I had NO idea how much I would!  There are so many great recipe suggestions in the magazine. 

I came across this one in the April 2011 Food & Wine Magazine.  They were highlighting some of the Best New Winery Inns, which included the Casa Silva Winery in Chile [if you know me, you know my complete obsession with Chile and all that it entails :) ].  The winery shared this lovely recipe that is just to die for. 

I hope you love it as much as I did [and my coworkers too :) ]!

Here's whatcha need:

And this...

And this.

Whisk your flour, baking soda, and salt.  Set aside.

Beat the eggs, sugar, and 1 tsp of the vanilla...

'Til it kinda looks like so:

Add half of the flour mixture...

And then the whole milk!

Add the rest of the flour and mix well.

Pour the batter into your [lightly] buttered baking dish and bake for 25 minutes.

After that cake is done bakin' throw it on a rack to cool.

While that's coolin' down, throw the cream and the evaporated milk in a saucepan...

With the cinnamon stick...

... and cloves.

Ok.  Pause a second.  YES.  That is SWEETENED CONDENSED MILK in the picture above.  NOTE: Do. Not. Use. Sweetened. Condensed. Milk. [YET]... haha my eyeballs got mixed up and I had to start over at this step because I mixed up the evaporated/sweetened condensed milk.  Hubby wasn't too happy that I made him go to the store for more cream, sweetened condensed milk.  LOL! Life's messes... gotta love 'em!

FYI... this is evaporated milk.  Remember to read labels.  It kinda helps here.  LOL!

Now mix the SWEETENED CONDENSED MILK [note to Briana... S.C.M...] with the remaining tsp of vanilla and the ground cinnamon. 

Strain the steeped cream mixture into the condensed milk and stir to combine.

Not gonna lie, the goobers that stick around in the strainer kinda gross me out. 

Mix it up and let it cool for twenty minutos.

Using a fork, poke holes in the entire cake.

Pour the mixture over the cake.

YUMMMMMMYYYYY.

Cover with plastic and throw it in the refrige for at least 4 hours [I did it overnight].

When you're ready to enjoy the delish dish, mix some sugar into chopped up strawberries and mix until the granules are dissolved.

Top the cake with strawberries and whipped cream and enjoy!!

[Not pictured: Whipped cream.  And Mint!  I forgot them at the store!]

Seriously, guys... this cake is amazing!  Think about making it for Easter this year! 

Let me know if you make it and whatcha think about it!

Here's the recipe, enjoy!

Casa Silva’s Tres Leches Cake with Strawberries and Whipped Cream

Level: Moderate

Servings: 12

Prep Time: 30-35 Minutes

Bake Time: 25 Minutes

Rest Time: 4+ Hours

Cake

1 ½ cups all purpose flour

2 tsp baking powder

½ tsp salt

3 large eggs @ room temperature

1 cup sugar

2 tsp pure vanilla extract

½ cup whole milk, at room temperature

1 ½ cups heavy cream

1 can evaporated milk (12 oz)

1 medium cinnamon stick

2 whole cloves

1 can sweetened condensed milk (14 oz)

½ tsp ground cinnamon

Toppings

1 pint strawberries, thinly sliced

½ cup sugar

Sweetened whipped cream (for serving)

Thinly sliced mint leaves (for serving)

Preheat the oven to 350.  Lightly butter a 9x13 glass or ceramic baking dish.  In a medium bowl, whisk the flour with the baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar and 1 tsp of the vanilla on medium-high speed until very light and fluffy (about 10 minutes).  Add ½ of the flour mixture and mix at low speed until just incorporated.  Gradually add the whole milk, and then mix in the remaining flour mixture.  Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch.  Transfer the baking dish to a rack and let the cake cook for at least 30 minutes.  Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick, and cloves and bring to a boil over moderately high heat.  Reduce the heat and simmer for 3 minutes.  Remove from the heat, cover, and let steep for 10 minutes.  In a heatproof bowl, combine the condensed milk with the remaining 1 tsp of vanilla and the ground cinnamon.  Strain the steeped cream mixture into the condensed milk and stir to combine.  Let cool for 20 minutes.  Using a fork, poke holes all over the cooled cake.  Gradually pour the milk mixture over the entire cake.  Cover with plastic wrap and refrigerate at least 4 hours or overnight.  In a bowl, gently toss the strawberries with the sugar.  Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.  Cut the cake and serve with the strawberries, whipped cream, and mint. 

Valentine's Week : "Sprinkles" Strawberry Cupcakes with Strawberry Frosting

Who doesn't just love Sprinkles cupcakes?  If you haven't tried them, go out and find one (their locations are posted here).  Try the Red Velvet and Strawberry - they are my faves, but all of them are good, so just go ahead and try all of 'em if you're there.  If there isn't one in your area, try this recipe because it's pretty darned close to the real deal!  Candice, the owner, was on Martha Stewart and shared this recipe.  So here ya go...

Here's what you need:

(And some milk.  I forgot the milk in the picture above!)

Put your strawberries in a food processor.

Look at this yummy puree!

Now get your flour, baking soda, and salt... 

 And whisk it up!

 Take that milk I forgot to picture above...

 And mix it up with the strawberry puree along with vanilla. 

 Now cream your butter in a mixer.

 Gradually add the sugar after you cream your buttah!

 Slowly add your egg and egg whites...

 And then half of the flour mixture!

 Now take that beautiful puree/milk/vanilla mixture...

 And throw it in the mixture.

 Only... don't throw.  Drizzle it in.  Or pour.  Or something of the sort!

Look at how beautiful this is turning out!

 Now throw the rest of that flour mixture in ...

 And then evenly divide the batter among 12 cupcakes!

 Look at this beautiful mixture!

 Now ... while those beautiful pink puppies bake away in the oven, take your other strawberries and puree 'em up!

 Sift your powdered sugar.

 Your butter should be somewhat cold and firm.  Now beat the butter with a pinch of salt.

 Then add your powdered sugar.

  And your strawberry puree and vanilla!

 YUMMY!

 Now, once you take the pink ladies outta the oven, spread the frosting on a cooled cupcake. 

 I just kinda work my way around the cupcake til it looks purty.

 Around and around I go!

 Viola!

 Aren't they beautiful!

 And there you have 'em...

 Of course, I had to put it on a pretty pink plate for you guys...

 And take a bite!

Here is the recipe... enjoy!


"Sprinkles" Strawberry Cupcakes with Strawberry Frosting


Makes One Dozen

Cupcakes

2/3 Cup Whole Fresh Strawberries (Frozen is fine, just make sure they are thawed out)

1 ½ Cups All-Purpose Flour, sifted

1 Tsp Baking Powder

1 Tsp Baking Soda

¼ Tsp Coarse Salt

¼ Cup Whole Milk, Room Temperature

½ Cup (1 Stick) Unsalted Butter, Room Temperature

1 Cup Sugar

1 Large Egg, Room Temperature

2 Large Egg Whites, Room Temperature

Frosting

½ Cup Whole Fresh Strawberries (or frozen, thawed)

1 Cup (2 Sticks) Unsalted Butter, firm and slightly cold

Pinch of coarse salt

3 ½ Cups Confectioners’ Sugar, sifted

½ Tsp Pure Vanilla Extract

Preheat oven to 350 Degrees.  Line a 12 – cup cupcake tin with liners and set aside.  Place strawberries in a small food processor and process until pureed.  You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.  In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.  Gradually add sugar and continue to beat until well combined and fluffy.  Reduce mixer speed to medium and slowly add egg and egg whites until just blended.  With the mixer on low, slowly add half the flour mixture, mix until just blended.  Add the milk mixture, scraping down the sides of the bowl with a spatula as necessary, until just blended.  Divide batter evenly among prepared muffin cups.  Transfer muffin tin to oven and bake until tops are just dry to the touch (22-25 minutes).  Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. 

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.