mango | Spatula in My Pocket

A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist. Topped with whipped cream and fresh fruit, this cake makes for an irresistible dessert!

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

Tres leches cake is a popular cake in Mexico and Latin America.

It is an ultra-light sponge cake soaked in a sweet milk mixture–evaporated milk, sweetened condensed milk, and milk–hence the name “tres leches” which literally means “three milks”.

IMG_20200731_143933

The milks vary from recipe to recipe, but most recipes typically use a combination of sweetened condensed milk, evaporated milk, and either milk or cream.

You’d think that all that milk in the recipe would lead to a mushy cake. But when done right, the combination of the three milks creates the right amount of sweetness and texture for a rich, moist, but still light cake.

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

Tres leches cake. A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist.

CAKE TIPS

The whipped egg whites in the batter make it extra light and spongy, so make sure you whip them well.
When adding the three-milk mixture make sure that you pour the mixture evenly and that you reach all the edges and corners of the cake.
After the sponge cake is soaked with the milks, top it with whipped cream and fresh fruit. I used peaches and mangoes, but you can use any fruit that is in season.
To whip cream, make sure the cream is really well chilled. For extra precaution, pop your metal mixing bowl and your beaters into the freezer half an hour before whipping cream.
Store Tres Leches Cake in the refrigerator after covering it with plastic wrap. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture.
If you have leftovers, they can be stored, covered, in the fridge for up to 3-4 days.

Tres Leches Cake is one of the easiest cakes to make and it tastes DIVINE.

It’s sure to be a crowd-pleaser at your next party. Everyone will be coming back for seconds!

Tres leches Cake

Yields: 12 servings

Ingredients:

CAKE

· 1 cup (125g) all-purpose flour

· 1 1/2 tsp baking powder

· 1/4 tsp salt

· 5 large eggs, separated

· 1 cup (200g) granulated sugar, divided

· 1 tsp vanilla extract

· 1/3 cup (81.3ml) whole milk

SYRUP

· 1 (14-oz.) can sweetened condensed milk

· 1 (12-oz.) can evaporated milk

· 1/2 cup (125ml) milk

TOPPING

· 300 ml cream

· 2 Tbsp granulated sugar

· 1 cup chopped peaches and mangoes to garnish, optional

Directions:

For the cake: Preheat the oven to 180 °C and butter a 9×13 pyrex dish.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff and glossy. Set aside.
In another bowl, beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are pale yellow (2-3 minutes). Mix in the milk and vanilla.
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
Gently fold in egg white mixture until just combined.
Pour batter into prepared pan and spread to even out the surface and bake at for 30-35 minutes or until a toothpick comes out clean.
For the Milk Syrup: In a large measuring jug or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
Make the Whipped Cream: Pour the cold cream and sugar into a large chilled mixing bowl and beat on high speed thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh fruit if desired.

Notes

· This cake is best served cold.

· Leftovers can be stored covered, in the fridge for up to 3-4 days.

Recipe adapted from delish

More easy cake recipes:

Old-fashioned Banana Cake

Fresh Peach Cake

Iced Lemon Pound Cake

Summer is winding down. And what better way to end it than with some good ole tacos using some of the summer’s freshest produce. And also last of the juiciest, ripest mangoes!

What I love about tacos is how versatile, how adaptable, they are. Fill them up with anything; beef, chicken, fish, or just some fresh vegetables, they’d always be delicious.

And they are so fun to put together. Arrange all of your fillings and the taco shells in one place. Get the whole family round the table. And let everyone customize their own taco! Fill your taco up, finish it off with a good dollop of salsa and a squeeze of lemon juice and then dig in!

Salsa: I used store-bought salsa, the kind that comes in a jar, Mitchell’s to be exact. It tastes good and is super affordable. But you can use homemade, obviously.
Taco Shells: Ok guys. I know a lot of you will be like we don’t have taco shells, we can’t make these… Yes you can! Trust me, I wouldn’t have made tacos if I hadn’t have seen the bright yellow boxes of Old El Paso taco shells in every supermarket here in Islamabad beckoning me to buy them. And if Islamabad stores have taco shells in stock then I’m guessing all other cities of Pakistan would do too. Things reach here the last. It’s Old El Paso Crunchy Taco Shells that I have used. Use whatever you prefer; soft, hard, crunchy, white flour, whole wheat…
Chicken: Boneless chicken bites coated in a simple batter. Deep fried. Then tossed in a simple sweet and spicy sauce. Or you could simply omit the batter step, and use K&Ns Chicken tender pops instead.
Fillings: I went all out on some of summer’s last finest produce; mangoes, cucumbers, bell peppers, lemons, tomatoes, cilantro, and lettuce. Again use whatever you prefer.

Take your taco shells. Warm them in the oven or the microwave according to the directions on the package.

Now this is how I like to do it; take a warmed taco shell. Spoon on some salsa, then carefully place chicken bits inside. Make sure not to hold or pry open the taco shell too hard, or else it’ll crack. Place in the veggies and the mangoes. Give a squeeze of lemon or lime. Top it all off with some more salsa and it’s done! Serve with sour cream, more mangoes and loads of lemonade!

This recipe makes 6 tacos. Double the recipe, invite some friends over, watch a movie, and have a full on Taco Night.

Popcorn Chicken Tacos

Yields: 6 tacos

Ingredients:

6 taco shells

2 boneless chicken breasts, sliced in small cubes

Marinate

1 teaspoon salt

1 teaspoon black pepper powder

1 teaspoon mustard powder

1 teaspoon paprika

Batter

½ cup flour

½ teaspoon baking powder

½ teaspoon salt

1 egg

½ cup milk, or as needed

1 tablespoon vegetable oil

Self-raising flour for coating¹

Oil for deep frying

Sauce

2 tablespoon vegetable oil

1 teaspoon ginger garlic paste

½ teaspoon crushed cumin

½ teaspoon salt, or to taste

½ teaspoon red chili flakes

¼ teaspoon black pepper

2 Tablespoon ketchup

2 Tablespoon chili garlic sauce

1 Tablespoon lemon juice

Extras²

Mangoes, sliced

Cucumbers, sliced

Tomatoes, sliced

Bell peppers, sliced

Salad leaves, shredded

Lettuce, shredded

Fresh coriander, chopped

Lemon juice

Salsa

Directions:

Marinate the chicken in salt, black pepper, mustard powder, and paprika. Leave covered for 15 to 30 minutes.

In a bowl, whisk together the flour, salt, egg, oil, and the milk. Dip the marinated chicken into the batter and then roll in the self-raising flour. Deep fry till golden brown.

For the sauce: fry the ginger garlic paste in the oil till its golden brown. Add the rest of the sauce ingredients. Toss in the chicken. Mix till it’s coated well.

Warm taco shells according to the packaged directions.

Fill each taco with the salsa, chicken, and the fresh vegetables and mangoes. Top with more salsa, and a squeeze of lemon juice.

Serve immediately.

Notes:

1. 1 cup Self-raising flour= 1 cup flour + 1 ½ teaspoon baking powder

2. You can add or omit whatever you like. Add peaches, lime juice, berries, iceberg lettuce…whatever your heart desires.

A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist. Topped with whipped cream and fresh fruit, this cake makes for an irresistible dessert!

Tres leches cake is a popular cake in Mexico and Latin America.

It is an ultra-light sponge cake soaked in a sweet milk mixture–evaporated milk, sweetened condensed milk, and milk–hence the name “tres leches” which literally means “three milks”.

The milks vary from recipe to recipe, but most recipes typically use a combination of sweetened condensed milk, evaporated milk, and either milk or cream.

You’d think that all that milk in the recipe would lead to a mushy cake. But when done right, the combination of the three milks creates the right amount of sweetness and texture for a rich, moist, but still light cake.

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

CAKE TIPS

The whipped egg whites in the batter make it extra light and spongy, so make sure you whip them well.

When adding the three-milk mixture make sure that you pour the mixture evenly and that you reach all the edges and corners of the cake.

After the sponge cake is soaked with the milks, top it with whipped cream and fresh fruit. I used peaches and mangoes, but you can use any fruit that is in season.

To whip cream, make sure the cream is really well chilled. For extra precaution, pop your metal mixing bowl and your beaters into the freezer half an hour before whipping cream.

Store Tres Leches Cake in the refrigerator after covering it with plastic wrap. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture.

If you have leftovers, they can be stored, covered, in the fridge for up to 3-4 days.

Tres Leches Cake is one of the easiest cakes to make and it tastes DIVINE.

It’s sure to be a crowd-pleaser at your next party. Everyone will be coming back for seconds!

Tres leches Cake

Yields: 12 servings

Ingredients:

CAKE

· 1 cup (125g) all-purpose flour

· 1 1/2 tsp baking powder

· 1/4 tsp salt

· 5 large eggs, separated

· 1 cup (200g) granulated sugar, divided

· 1 tsp vanilla extract

· 1/3 cup (81.3ml) whole milk

SYRUP

· 1 (14-oz.) can sweetened condensed milk

· 1 (12-oz.) can evaporated milk

· 1/2 cup (125ml) milk

TOPPING

· 300 ml cream

· 2 Tbsp granulated sugar

· 1 cup chopped peaches and mangoes to garnish, optional

Directions:

For the cake: Preheat the oven to 180 °C and butter a 9×13 pyrex dish.

In a large bowl, sift together the flour, baking powder, and salt. Set aside.

In a separate bowl, beat egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff and glossy. Set aside.

In another bowl, beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are pale yellow (2-3 minutes). Mix in the milk and vanilla.

Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

Gently fold in egg white mixture until just combined.

Pour batter into prepared pan and spread to even out the surface and bake at for 30-35 minutes or until a toothpick comes out clean.

For the Milk Syrup: In a large measuring jug or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.

When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

Make the Whipped Cream: Pour the cold cream and sugar into a large chilled mixing bowl and beat on high speed thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh fruit if desired.

Notes

· This cake is best served cold.

· Leftovers can be stored covered, in the fridge for up to 3-4 days.

Recipe adapted from delish

More easy cake recipes:

Old-fashioned Banana Cake

Fresh Peach Cake

Iced Lemon Pound Cake

Share this:

Summer is winding down. And what better way to end it than with some good ole tacos using some of the summer’s freshest produce. And also last of the juiciest, ripest mangoes!

What I love about tacos is how versatile, how adaptable, they are. Fill them up with anything; beef, chicken, fish, or just some fresh vegetables, they’d always be delicious.

And they are so fun to put together. Arrange all of your fillings and the taco shells in one place. Get the whole family round the table. And let everyone customize their own taco! Fill your taco up, finish it off with a good dollop of salsa and a squeeze of lemon juice and then dig in!

Salsa: I used store-bought salsa, the kind that comes in a jar, Mitchell’s to be exact. It tastes good and is super affordable. But you can use homemade, obviously.

Chicken: Boneless chicken bites coated in a simple batter. Deep fried. Then tossed in a simple sweet and spicy sauce. Or you could simply omit the batter step, and use K&Ns Chicken tender pops instead.

Fillings: I went all out on some of summer’s last finest produce; mangoes, cucumbers, bell peppers, lemons, tomatoes, cilantro, and lettuce. Again use whatever you prefer.

Take your taco shells. Warm them in the oven or the microwave according to the directions on the package.

This recipe makes 6 tacos. Double the recipe, invite some friends over, watch a movie, and have a full on Taco Night.

Popcorn Chicken Tacos

Yields: 6 tacos

Ingredients:

6 taco shells

2 boneless chicken breasts, sliced in small cubes

Marinate

1 teaspoon salt

1 teaspoon black pepper powder

1 teaspoon mustard powder

1 teaspoon paprika

Batter

½ cup flour

½ teaspoon baking powder

½ teaspoon salt

1 egg

½ cup milk, or as needed

1 tablespoon vegetable oil

Self-raising flour for coating1

Self-raising flour for coating¹

Extras²