(for the cake)

225 g all-purpose flour 

45 g unsweetened Dutch-processed cocoa powder 

1 t baking powder 

1 t baking soda 

1/2 t fine sea salt 

300 g granulated sugar 

2 eggs, at room temperature 

240 mL whole milk 

120 mL grapeseed oil or any mild-flavored oil 

1/2 t pure vanilla extract 

240 mL boiling water

(for the tres leches)

355 mL evaporated milk 

395 mL sweetened condensed milk (3 T reserved for the whipped cream) 

240 mL heavy cream 

Scraped seeds of 1 vanilla bean or 1 t vanilla extract (optional) 

(for the condensed milk whipped cream)

240 mL heavy cream, chilled 

1/2 t vanilla extract 

1 t cinnamon (optional) 

Chocolate shavings (optional) 

[how to make]

(for the cake)

*Heat the oven to 350 degrees. 

*Grease the bottom only of a 9" x 13" cake pan (preferably metal), leaving a 1/4" border that remains ungreased. (Do not butter the sides of the pan.)

*Place a large sifter or a sieve in a large bowl. 

*Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.

*In another large bowl, whisk the eggs, milk, oil and vanilla until combined. 

*Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. 

*Carefully pour in the boiling water and stir until combined.

*Pour the batter into the prepared pan. 

*Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.

(for the tres leches)

*In a large bowl, combine the evaporated milk, condensed milk (setting 3 T aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. 

*Cover with plastic wrap and refrigerate if not using immediately.

(for the cake)

*Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake’s edges. Cool completely.

*While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. 

*Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. 

*Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.

(for the assembly)

*When ready to serve add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. 

*Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. 

*Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

-makes 12-

Note: I adapted the recipe from "The New York Times". I cut out the cake with biscuit mold and served in individual portion.

Labels: cake recipe, Chocolate Tres Leches Cake recipe, Tres Leches cake recipe

(For the Heart Macarons)

 70 g almond meal/flour, room temp

 120 g confectioners (powdered) sugar

 2 large egg whites, room temp

 50 g granulated sugar

 1 " strip Red or Pink GEL food coloring

 Sprinkles optional

(For the Lemon Buttercream)

6 T unsalted butter room temperature

1 1/2 cups confectioners powdered sugar

1/8 t salt

2 T fresh lemon juice

[how to make]

(for the macarons)

*In the bowl of a food processor, add 70 g almond flour and 120 g powdered sugar. 

*Pulse twice then process 1 1/2 min. 

*Sift and discard any solids.

*Put 2 egg whites in large clean/dry mixing bowl and beat until foamy.

*Gradually add 1/4 cup granulated sugar and beat on high speed about 2 1/2 minutes or until stiff glossy peaks form. *Add 1" strip red gel food coloring and fold with spatula just until incorporated.

*Add all sifted almond flour/sugar mixture and fold with spatula using this method: scrape batter around the bowl, then press the flat side of the spatula firmly through the center. 

*Repeat until batter flows like lava and thick ribbon forms as it flows off spatula (35-40 complete strokes).

*Print 4 copies of heart template and place on 2 baking sheets under silicone liners or parchment paper. (You'll be able to see the hearts through your liner to guide you as you pipe hearts.) 

*Transfer batter to large piping bag fitted with 3/8" round tip. 

*For each heart, pipe at the top left and pull down towards the bottom center then pipe at the top right and pull down towards the bottom center. (Add sprinkles to as desired.)

*Firmly tap baking sheets over counter 15-20 times to release air bubbles. 

*Poke any remaining obvious bubbles with toothpick. 

*Let cookies sit at room temp 30 min or until no longer sticky to the touch. 

*Meanwhile preheat oven to 300˚F.

*Bake one sheet at a time for 12-15 min at 300˚F. 

*Let cookies cool to room temp before removing them from baking sheet. (Once cool, they should slide off easily.)

(for the buttercream)

*In a medium mixing bowl, cream 6 T softened butter on high speed for 2 mins.

*Add 1 1/2 cups powdered sugar (1/2 cup at a time and beating to incorporate between additions), along with 1/8 tsp of salt and once sugar is incorporated, increase to high speed and beat 2 mins.

*Add 2 T lemon juice and beat another 1 minute or until whipped and fluffy. 

*Transfer to the same clean piping bag fitted with the round 3/8" tip.

(for the assembly)

*Flip over half your cookies and pipe generous amounts of frosting onto the flat sides, piping in a heart shape. 

*Find a well-matched unfrosted second half and sandwich cookies together.

-makes 24 cookies-

Note: I used the recipe in NastachaKitchen.com.

Labels: Cookie recipe, heart macarons recipe, macaron cookie recipe