This is a grown-up only cake, because we aren't going to cook any of the liquor out(although you can just omit the whiskey and still end up with a great kid-friendly cake). You won't be getting tipsy, but you will get just the right amount of Jameson flavor in each and every bite. Like I said folks, it is a Rock Star. Maybe that is why I decided to revisit this cake for a family friend (and future rock star)'s birthday.
Of course.... I'm that crazy girl who decides to make someone a birthday cake at 8:30 am the morning of...and then finds themselves waiting outside the door for the liquor store to flick on the OPEN sign at 9:59 am. I knew I was buying whiskey that early for the holy mission of super special rock star worthy birthday cake- but maybe I still felt a little like I was being judged.... just a little.
Either way, it was worth it. Our friend was surprised and the Tres Leches turned out amazing.
Whip the egg whites until you get nice soft peaks. This takes time, so be patient!
Once your egg whites have a little life to them it is time to add in the sugar gradually as you whip.
Now add in your egg yolks one at a time mixing well in between. After your yolks are good and mixed add in the flour/baking soda and whole milk, alternating between the two.
Mix in the vanilla to complete your batter.
Pour that yummy batter into your greased and floured 9X13 pan.
And bake at 350 degrees F until it is lightly golden.
Now for a little fun grab a toothpick, chop stick, skewer or any kind of pointy tool and poke lots of little holes in the cake. Let cool for 10 minutes while you whip up that awesome Jameson cream.
After you whip the ingredients up in the blender and reserve a cup and a half for later, you pour the rest over the hot cake slowly. Let it absorb as you feed the liquid into it. If it looks scary full- don't worry. It will soak up in time. So give it a wrap and pop it in the fridge to do some magic for at least 4 hours.
It's worth the wait guys.
When you are ready to serve the cake whip up a little fresh Jameson infused whipped cream to top this whole thing off.
Jameson Infused Tres leches Cake
Recipe adapted from Emeril Lagasse,originally appearing in Emeril's There's a Chef in My World, HarperCollins Publishers, New York, 2006
· 1 tablespoon shortening
· 2 cups plus 1 tablespoon all-purpose flour divided
· 6 large eggs, separated
· 2 cups granulated sugar
· 2 teaspoons baking powder
· 1/2 cup whole milk
· 1 1/4 teaspoons vanilla extract, divided
· ½ plus 2 teaspoons Jameson Irish Whiskey divided
· 1 (12-ounce) can evaporated milk
· 2 (14-ounce) cans sweetened condensed milk
· 2 1/2 cups heavy cream, divided
· 1 tablespoon confectioners' sugar
Position rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside for later.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
Add the egg yolks, 1 at a time, beating well after each egg is added. In a small mixing bowl, mix together the 2 cups flour and baking powder. Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.) Add 1 teaspoon of the vanilla extract. Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
In a blender combine the evaporated milk, ½ cup of Jameson Irish Whiskey, sweetened condensed milk and 1 1/2 cups of the heavy cream. Cover and blend on high for 45 seconds.
Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
Pour 1/2 of the remaining milk mixture over the warm cake.
When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar, 2 teaspoons Jameson and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the Jameson infused whipped cream over the chilled cake.
Serve the cake with the reserved chilled milk sauce and fresh berries.