Tomorrow in my Spanish class I'm giving a presentation on Mexican food, so I decided to bring in a tres leches cake to share with the class and butter up my teacher. (Anne, I still remember that paella you sent me to class with in high school.) I'm using the Pioneer Woman's recipe again, the one that I recommended you guys make and no one did. I'm recommending it again. This cake is so good. Here is how good it is:
Instead of making one big cake to take in to class and share, I have instead divided the batter between a medium-sized pan and a small one, so that I can have my own personal cake to eat right now, once the milk mixture is done setting. Everyone else in class is going to get a skimpy disappointing piece of pastel de tres leches, all because I couldn't wait until tomorrow to eat some of this bad boy.
Shhh, just make it. Comment here and let me know how it turns out!
(Fun fact: In my presentation I'm also talking about Sor Juana de la Cruz and her writings on the "magic" of food- she was extremely educated which of course drew the attention of the Spanish Inquisition, and when questioned about witchcraft she reported that the only magic she was familiar with was the amazing transformative abilities of eggs. They really are magical, for this cake you divide the egg whites from the yolks, then beat the yolks with sugar and mix it with the flour, and then you beat the whites and essentially make a merengue. Then you fold that in with the batter and that's how you make a sponge cake. It's amazing how different this cake turns out than if you had just cracked the eggs right into the batter. Eggs are rad.)
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