Tres Leches ala Charlene

Tres Leche Cake

Serves: 12

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
12 ounces evaporated milk
14 ounces sweetened condensed milk
1 cup half-and-half

For the topping:
2 cups heavy cream
2/3 cup powdered sugar
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
3. 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 and reaches an internal temperature of 200 degrees F.
4. 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.
5. For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in
a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
6 Topping: Place the heavy cream, powdered sugar and vanilla into the bowl of a stand mixer. Using the
whisk attachment
whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread
the topping over
the cake and allow to chill in the refrigerator until ready to serve.

Note: Flour has to be cake flour for milk mixture to properly absorb. Amounts need to be weighed on
kitchen scale, not dry measured.

Mexican Meatballs

1. Season 1 lb of ground pork with salt (1 tsp), pepper (1 tsp), soy sauce (2 tbsp), corn starch (2 tsp), flour (2 tsp) and water (1/3 c.)
2. Medium boil 6 eggs
3. Heat up 1 tbsp of oil on medium high heat and fry half an onion with 2-3 cloves of garlic.
4. After onions and garlic have browned add 4 medium sized tomatoes. Cook until juices have started to come out of tomatoes.
5. Add approx 1.5 to 2 cans of chicken broth and half a can of water. Let it cook down
6. Peel your eggs and then encase them in ground pork to make large meatballs, approximately the size of softballs.
7. Place in broth/tomato mixture. Make sure you have enough broth that 3/4ish of the meatballs are covered.
8. Let boil and then turn down the heat and let simmer for 15 minutes or until meatballs are fully cooked.
9. Cook white rice.
Serve!