I can't believe it's been a year since my last post! So
much had happened, I didn’t even have any time to pause and notice the
world was passing me by. I am set to live in Hong Kong for another year,
and I'm not complaining. I'm still head over heels with Hong Kong, and
sometimes still feel like a newbie, exploring what this city has to offer. I
recently just moved to my own place; it's a small studio but for a
petite-sized me, I'm feeling super cosy and homey. I've set-up my kitchen to be
functional and hopefully get back into baking.
I feel like I have such a struggle finding the intense
passion in baking I once had in 2010. A part of me feels like it’s never coming
back. Maybe that’s the way to go… Instead of searching or brainstorming ideas
with myself on how to ‘recover’, maybe I should just accept my present and move
forward. No more pressure in getting my blog going as when I first started this
page; no more pressure of baking regularly. My aim is to bake because it’s my
sweet escape and blog when I feel like sharing.
Enough rambling about my semi-personal issues, and on with
the true essence of this post! Last time I participated in Daring Bakers' was
January of 2011. It’s been a while, but I’m glad I am still welcomed to join
the baking fun this month.
Blog-checking line: Imma of la Galletika was our Sept. 2013
Daring Bakers’ hostess and WOW did she bring us something decadent and
delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super
moist but not soggy.. just plain delish!
This month I was introduced to a cake that I’ve never heard
of before. While I was reading through the challenge, my taste buds were slowly
escalating into a state of salivation. I love dairy, I always have. So the idea
of soaking a cake in a mixture made of three kinds of milk just sounded
completely divine! I’m not quite sure of the origin of this cake; all I know
is, it is quite well-known around Central and South America. Essentially, it is
made out of a sponge cake, sometimes butter cake, that has been soaked in a milk
syrup consisting of condensed milk, evaporated milk and heavy cream, then
served with fruits and whipped cream. The milk syrup may be infused with
different flavours, but I followed the recipe from the challenge to a T, having
the milk soaking liquid spiced with cinnamon and spiked with rum.
The flavour expectation I had for this cake did not
disappoint! I chose mangoes to go with my Pastel de Tres Leches, and it was a
perfect marriage. Even just by the smell of the cake, you would know it was an
amazing piece of edible goodness. The richness and power of the dairy immensely
flavoured in this cake would take you to a quick retreat to the Latin world.
The only thing I would improve on next time is to not soak the cake with all the
milk syrup; I think there was too much of the soaking liquid, and as a result
some of the syrup was oozing out even after decorating the cake. Regardless of
this minor thing, this is a cake definitely worth baking again.
‘Til my next baking episode!
Bisou bisou,
Charlotte
yummy! wanna try! =) -ct
ReplyDeleteI love the decoration on your cake! So glad you are able to get back into baking again. I too have felt times where it seems like it is not what I enjoy but what I have to do. Nice job on the challenge!
ReplyDeleteYour mango rosette is perfect - so beautiful!
ReplyDeleteYour cake topper is so beautiful! Nice job on the challenge.
ReplyDeletethanks for all the lovely comments guys! :)
ReplyDeletewow! this looks sooo yummy!
ReplyDeleteIts loosk so yuumy, i wish i could have it.
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