The Rican Emeril

Bizcocho de Tres Leches
. . . . . a lo Boricua

1- cups all-purpose flour
1 teaspoon baking powder
cup unsalted butter
2 cups white sugar (divided)
5 eggs
1- teaspoon vanilla extract (divided)
1 cup milk
½ cup Coco Lopez Cream of Coconut (or ½ can sweetened           condensed milk)
of a 12-ounce can evaporated milk
¼ cup Puerto Rican rum
1- cups heavy (whipping) cream

 

 


Start by turning on your salsa music. Heat your oven to 350 and dance.

Grease and flour a 9x13-inch baking pan so it won't stick. Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well (menealo bien). Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes. Dont stick your sticky fingers in that cake to taste it. Im looking at you - te veo!!!

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.

Hint - Pour some leftover liquid mixture onto the plates and spread your favorite jam or jelly before you place a slice of the cake. My favorite is strawberry or mango.