August 11th, 2015
We celebrated 30 years of marriage last month and to mark the occasion we went out to a wonderful restaurant in Brisbane called Aria. It has been a long time since we had eaten at such a high class restaurant and what a wonderful evening it was (by the way this is not a paid review!). When the dessert menu came out, I was in my usual quandary, trying to decide what sounded good. Really I found it very difficult to decide and ended up choosing something called a “Milk Cake”. Oh my goodness! What an amazing dessert it was.
The cake is a light sponge like cake and a mixture of condensed and evaporated milk and cream are poured over the cake until it is completely saturated. Aria served the cake with strawberries and I have decided to serve it with strawberries andblood oranges as I’m lucky enough to receive a box of Red Belly Blood Oranges every year.
You can crumble meringue over the cake and serve with ice-cream if you really want to be decadent.
When I researched the recipe I found one that sounded very similar on foodnetwork.com. There are plenty of recipes on the internet for the Tres Leche Cake. Aria left off the cream icing and I thought it made the cake look more modern but it is up to you.
Here is a photo of the cake at Aria, the lighting was very difficult so please excuse the quality.
Here is the recipe for you to try.
For the cake:
450 grams of self raising flour, plus extra for pan
1 teaspoon baking powder
125gm ounces unsalted butter, room temperature
1 cup ounces sugar
5 whole free range eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 can evaporated milk
1 can sweetened condensed milk
1 cup of full cream
For the cake:
Preheat the oven to 170C degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and cream and pour the glaze over the cake. Refrigerate the cake overnight.
You can read more here.
For the glazed strawberries and blood oranges:
Just cut up your fruit into attractive pieces and then make a syrup from:
2 cups granulated sugar
1 cup water
When the syrup is thick brush the strawberries and blood oranges.
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