Tres Leches Cake

Citrus-Kissed Tres Leches Cake

This recipe elevates the classic Tres Leches with bright citrus notes.

Ingredients:

Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup sugar, divided
- Zest of 1 lime, ½ orange
- ¼ cup whole milk
- 1 tsp vanilla extract
Soak:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- ¼ cup lime juice
Whipped Cream:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Toasted coconut flakes

Instructions:

Prep: Preheat oven to 350°F (175°C). Grease/flour a 9×13 inch pan.
Dry: Whisk flour, baking powder, salt.
Egg Yolks: Beat yolks with ¾ cup sugar and zests until pale.
Egg Whites: Beat whites until stiff peaks, gradually add remaining sugar.
Combine: Fold milk and vanilla into yolks. Gradually fold in dry ingredients, then egg whites.
Bake: 25-30 minutes, or until a toothpick comes out clean.
Cool & Soak: Poke holes in cooled cake. Whisk soak ingredients and slowly pour over cake.
Whipped Cream: Beat ingredients until stiff peaks.
Assemble: Spread whipped cream and sprinkle with coconut.

Things to Avoid:

Overmixing the batter
Using cold milk for the soak
Cutting the cake too soon

Alternatives:

Cake flour for lighter texture
Lemon zest or orange liqueur in soak
Coconut cream instead of heavy cream

Toppings:

Fresh berries
Mango or pineapple
Caramel sauce

Enjoy!

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Certainly, here's an original Barbacoa recipe with all the requested details: **Pomegranate & Ancho Chile Lamb Barbacoa** **Prep time:** 30 minutes **Cook time:** 6-8 hours **Difficulty:** Easy **Serves:** 6-8 **Ingredients:** * 3-4 pounds boneless lamb shoulder, trimmed of excess fat * 2 tablespoons olive oil * 1 large onion, sliced * 4 cloves garlic, minced * 2 ancho chiles, stemmed and seeded * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon smoked paprika * 1/4 teaspoon ground cloves * 1 cup pomegranate juice * 1 cup beef broth * 1/4 cup apple cider vinegar * 2 bay leaves * Salt and pepper to taste **Substitutions:** * **Lamb shoulder:** Can be substituted with beef chuck roast or goat shoulder. * **Ancho chiles:** Can be substituted with guajillo chiles or pasilla chiles, or use 1 tablespoon chili powder for a milder flavor. * **Pomegranate juice:** Can be substituted with cranberry juice or orange juice. **Things to avoid:** * **Overcooking:** Overcooking the lamb will make it dry and tough. Cook until it is fork-tender and easily shreds. * **Not trimming the fat:** Excess fat will make the barbacoa greasy. Trim the lamb shoulder of any large pieces of fat before cooking. * **Skipping the searing step:** Searing the lamb adds flavor and helps to brown the meat. Don't skip this step! **Instructions:** 1. Preheat oven to 300°F (150°C). 2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the lamb shoulder with salt and pepper and sear on all sides until golden brown. Remove the lamb from the pot and set aside. 3. Add the onion and garlic to the pot and cook until softened, about 5 minutes. 4. Meanwhile, toast the ancho chiles in a dry skillet over medium heat until fragrant, about 30 seconds per side. Be careful not to burn them. 5. Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 15-20 minutes, or until softened. 6. Drain the chiles and discard the soaking water. Place the chiles in a blender with the cumin, coriander, smoked paprika, and cloves. Blend until smooth, adding a little water if needed to help it blend. 7. Add the chile paste to the pot with the onions and garlic. Cook for 1 minute, stirring constantly. 8. Return the lamb to the pot and add the pomegranate juice, beef broth, apple cider vinegar, and bay leaves. Bring to a simmer. 9. Cover the pot and transfer to the preheated oven. Cook for 6-8 hours, or until the lamb is fork-tender and easily shreds. 10. Remove the lamb from the pot and shred with two forks. Discard the bay leaves. 11. Skim any excess fat from the cooking liquid and season with salt and pepper to taste. Return the shredded lamb to the pot and toss to coat. **Serving suggestions:** * Serve the barbacoa on warm tortillas with your favorite toppings, such as chopped onions, cilantro, salsa, and lime wedges. * Use the barbacoa as a filling for tacos, burritos, or enchiladas. * Top a salad with the barbacoa for a hearty and flavorful meal. * Serve the barbacoa with rice, beans, and guacamole for a complete Mexican feast. Enjoy this unique and flavorful Barbacoa recipe!

Barbacoa: Slow-cooked meat, often lamb or goat.

Pomegranate & Ancho Chile Lamb Barbacoa Prep time: 30 minutes Cook time: 6-8 hours Difficulty: Easy Serves: 6-8 Ingredients: Substitutions: Things to avoid: Instructions: Serving