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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 and blood 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.

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Here is the recipe for you to try.

Ingredients

Ingredients
For the cake:
Vegetable oil
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.

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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.

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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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