Nickelodeon SANTIAGO OF THE SEAS, Tómas' Birthday Surprise Airs Friday, July 9th!
Nickelodeon asked me to share our family recipe for our Tres Leches Cake to help celebrate the new episode of Santiago of the Seas, “Triton’s Trumpet/The Curse of the Pirate Baby.” I’m so excited to share with my kiddos favorite dessert and I hope the your entire family tunes in for
Tómas' Birthday Surprise (airs on Friday, July 9th): Santiago, Lorelai and Abuelo traverse treacherous waters to bring Tomás a special birthday surprise.
Nickelodeon will also celebrate music this summer with “Nickelodeon’s Mega Music Fest,” a weekend programming event (Friday, July 16 – Sunday, July 18) featuring music-themed premieres of animated and live-action series across Nickelodeon, Nick Jr. channel, TeenNick and Nicktoons, as well as Nick.com/App and PlutoTV. A new episode of Santiago of the Seas, “Triton’s Trumpet/The Curse of the Pirate Baby,” will premiere on Friday, July 16, at 12pm (ET/PT). In the premiere, Santiago and crew must retrieve a powerful undersea artifact after it’s stolen by Enrique. Then, Bonnie Bones transforms into a baby and it’s up to the good pirates to change her back.
Tres Leches Cake
Here’s the break down of what you’ll need for the cake:
• All-purpose flour
• Baking powder
• Unsalted butter
• Condensed milk (La Lechera)
• Evaporated milk (Carnation)
• Heavy whipping cream (Media Crema)
• Rum or Brandy (optional)
For The Frosting:
• Heavy whipping cream
Butter to grease the pan
1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan)
1 teaspoon baking powder
¼ teaspoon salt*
½ cup unsalted butter melted and cooled (totaling 1 stick)
1 cup sugar
5 whole eggs
1 teaspoon vanilla
FOR THE MILK MIXTURE
1 can condensed milk LA LECHERA 14oz
1 can Evaporated milk CARNATION 12oz
1 cup of Heavy Heavy whipping or 1 can of “Media Crema Nestle”
1 ½ teaspoon vanilla
4 Tablespoons rum or brandy optional
1 ¼ cup heavy whipping cream
4 Tablespoons of sugar
1 teaspoon vanilla
Turn oven to 325 degrees F.
Make sure to adjust oven rack to MIDDLE position.
Grease and flour a 13-by-9 inch pan and set aside.
Place flour, baking powder and salt in a medium-size bowl and whisk together to mix.
With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles)
Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined.
Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted in the cake.
Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.
Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a sauce pan, warm over low heat until completed mixed. Remove from heat and set aside.
Once the cake has cool pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for 4 hours or overnight. (preferably overnight)
Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes.
To assembly, the cake spread the whipped cream over the cake. Refrigerate to chill until ready to serve. It is better to leave in the fridge overnight to soak combined milks. If you are making this cake ahead of time, add the fruit just right before serving time.