Tres Leches Layer Cake with Peaches and Dulce de Leche

INGREDIENTS

FOR THE CAKE

5 egg yolks

5 egg whites

1 cup sugar

1 cup all-purpose flour

¼ teaspoon salt

2 tablespoons warm water

¾ teaspoon cream of tartar

TO ASSEMBLE THE TRES LECHES LAYER CAKE

14 ounces sweetened condensed milk

12 ounces evaporated milk

12 ounces coconut milk

1 teaspoon vanilla

1 teaspoon rum

14 ounces dulce de leche (Nestle La Lechera)

1 large can halved peaches, rinsed and patted dry and cut into slices (you can substitute fresh peaches as well)

1/2 c candied pecans, chopped (optional)

INSTRUCTIONS

FOR THE CAKE

With an electric mixer, mix egg yolks and sugar until well combined.

Add two tablespoons of water and keep mixing until a smooth pale yellow cream has formed.

Sift, in small batches, flour and salt into the creamed egg yolks and fold with a spatula in order to gently combine.

In separate container, beat the egg whites until foamy and soft peaks have formed (about 2 minutes).

Add cream of tartar and beat for another minute.

Add slowly (3 tablespoons at a time) and gently fold the beaten egg whites to the flour, sugar and egg mixture.

Pour the final mixture in an ungreased nonstick 9 inch spring form pan.

Bake at 350 F for 30 minutes.

Once cake is out of the oven let it cool.

TO ASSEMBLE THE LAYER CAKE

In a bowl, combine the three milks with the vanilla and rum, set aside.

Take the cake out of the mold and cut into 4 layers. The trick I used to cut the cake evenly, was to start the cut with a knife but then continue the cut with the help of a fine thread or wire by pulling it through the cake.

Using the spring form pan again, place one of the layers in the bottom and cover it with the three milks mixture, making sure all areas of the cake were moist and covered by the sauce. Add peach slices to cover, then drizzle with warmed dulce de leche. 

Cover with the second layer of cake and repeat all the steps until you place the last layer. You will end up with 3 layers of dulce de leche.

The very top layer should be covered with the rest of the milks mixture but not dulce de leche.

Place the layer cake in the fridge for a minimum of 3 hours but overnight would be even better.

Before serving it, cover the cake with sweetened whipped cream and sprinkle with chopped pecans, if desired. 

FOR THE WHIPPED CREAM

1/2 pint heavy cream

1/3 c powdered sugar

Whip in bowl of electric mixer until stiff and holds its shape when you lift the beaters.

Recipe adapted from http://hungryfoodlove.com/2013/09/23/tres-leches-layer-cake/

Baked Peaches 'n Cream Oatmeal

Ingredients

1 1/2 cups milk

1 tablespoon vanilla

2 eggs

2 1/2 cups quick oats

1/2 cup brown sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

2 tablespoons butter, softened

1 1/2 cups fresh peaches, chopped (You could also use frozen or drained canned peaches. Fresh gives the best results)

Cream

Whisk together milk, vanilla, and eggs until well combined.

Add quick oats, brown sugar, baking powder, cinnamon, and salt; mix well.

Stir in butter and peaches.

Pour into a buttered 8x8-inch baking dish; set at least 3 hours or overnight in refrigerator.

Place cold dish in cold oven; set oven to 350 degrees and bake for 25 to 30 minutes, or until oatmeal is puffed and golden brown and a toothpick comes out clean.

Let cool 10 minutes before serving.

Serve in individual bowls. Pour cream over top!

Note: My oven takes a good 20 minutes to preheat, so I found that the oatmeal was not done in the middle after the allotted time.  After an additional 10 minutes it was perfect.  Before turning off your oven, the center of the oatmeal should be firm, but spring back when pressed.  If it feels too loose, bake for additional 5-minute intervals.

Peaches and Cream Trifle

Ingredients

for the Cheesecake layer:

8 ounces cream cheese, softened

8 ounces mascarpone cheese, softened

1 teaspoon vanilla extract

½ cup sugar

½ (8 ounce) container Cool Whip, thawed

for the Vanilla Pudding layer:

2 small boxes Jell-O instant French vanilla pudding mix

3½ cups milk

½ (8 ounce) container Cool Whip, thawed

for the Peach layer:

6 peaches, peeled and sliced

⅓ cup sugar

1 lemon, juiced

¼ tsp pure Almond extract

for the graham cracker layer:

2 ½ cups graham cracker crumbs

Cheesecake layer

In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

Vanilla Pudding layer

Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes. Let stand at least 5 minutes, then gently fold in Cool Whip.

Peach layer

Combine sliced peaches, sugar, almond extract and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld. Drain liquid.

In a serving bowl, layer 1/3 of the graham cracker crumbs, ½ of the vanilla pudding, 1/3 of the peaches, and ½ of the cheesecake. Repeat, ending with peaches and crumbs on top (refer to photo). Chill in refrigerator until ready to serve.

Enjoy!

Mascarpone & Buttermilk Ice Cream With Caramelized Peaches

Ingredients:

8 oz. mascarpone cheese, room temperature
3 C reduced fat buttermilk
1 C heavy cream
1 C sugar
1/2 tsp. vanilla bean paste or seeds from half a vanilla bean
1/2 tsp salt
4 peaches, peeled and diced
4 T butter
3 T brown sugar

Leave the buttermilk and heavy cream in the refrigerator until ready to use. Chill the beaters and mixing bowl at the same time.

In a saute pan, melt the butter with the brown sugar.  Add the peaches and cook until thick and caramelized over medium heat, about 10-15 minutes.  Cool completely.

Beat mascarpone cheese until smooth and creamy. Slowly add buttermilk, heavy cream, sugar, vanilla bean paste and salt. Beat just until blended.  Add to the container of ice cream maker and process according to manufacturer's directions.  Once ice cream has become thick, add in cooled peaches and serve.  Note: For a more hardened ice cream, transfer to a freezer safe container and chill in the freezer for about an hour.

Serve with a sprinkle of fresh nutmeg and a cookie if desired.

Keep it cool!