Eddie Hernandez's Salsa Fresca
The terms salsa fresca (“fresh sauce”) and pico de gallo (“rooster’s beak,”) are often considered one in the same, but they have different tastes and purposes. I chop the ingredients for pico de gallo...
The perfect ending to a spicy Mexican meal is this creamy cool vanilla cake drenched in 3 milks.
Ingredients
SERVINGS: 16 Pieces
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/2 cups sugar, divided
- 5 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 cup whole milk
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy cream
- 1 tablespoon rum
Instructions
1. Preheat oven to 350F. Grease and flour a 13x9-inch baking dish.
2. Combine butter and 1 cup sugar in a large bowl. Beat with mixer at medium speed until fluffy. Add 1 teaspoon vanilla. Beat in eggs one at a time, mixing well.
3. Combine flour, baking powder, and cream of tartar. Slowly add to butter mixture and beat well. Spread batter in pan. Bake 25-30 minutes, until a wooden pick inserted in the center comes out clean. Let cool.
4. Stir together milk, evaporated milk, and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake. Refrigerate cake.
5. Combine heavy cream, remaining ½ cup sugar, remaining ½ teaspoon vanilla, and rum. Beat until thick and spread over cake. Refrigerate until ready to serve.
6. Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on top. Garnish with fresh berries, if using.
Recipe by Robin Noelle, a food writer in San Diego, California.
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