Not all Thanksgiving dinners are created equally. While the usual turkey and trimmings always make for a delicious meal, trading in pumpkin pie for pumpkin tres leche is an easy way to add Cuban flare to your holiday. And let's be honest, leche condensada (condensed milk) makes everything better.
This spin on the classic is by Ana Quincoces, former Real Housewives of Miami star, chef, and author of Cubans Chicks Can Cook.
See also: Night Owl Cookie Co.: Miami's First Late-Night Munchies Delivery Service
Pumpkin tres leches
Ingredients
For the cake:
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
For the cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
1/4 cup pumpkin puree
1/4 teaspoon pumpkin pie spice
For the icing:
3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
Ground cinnamon, for garnish
1. To make the cake: Preheat the oven to 350 degrees Farenheit. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
2. In the bowl of a standing mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
3. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
4. To make the cream topping: In a blender, combine the evaporated milk, condensed milk, heavy cream, pumpkin puree, and the pumpkin pie spice and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
5. To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
6. To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Sprinkle lightly with ground cinnamon.
Follow Short Order on Facebook, Twitter @Short_Order, and Instagram @ShortOrder.
