Hello, friends. I have an exam tomorrow, but I am being the most wise and writing this blog post instead. I was supposed to take this exam before spring break, but then COVID-19 happened, and, well, it never happened.
I have studied for this exam for so long. I have no idea what else to study. I’ve read the slides, completed the practice problems, written notes, made study guides, etc. I can repeat each term’s definition word for word.
I am at a point of “what in the world do I need to know.” This is how I mark my preparedness for an exam; I ask myself if I can study more — and if the answer is no, I relax (well — just a bit. Relaxing still hasn’t quite made it into my dictionary).
This was my first week of online school, and I have absolutely hated it. I don’t like not being able to walk to class, see my professors in person, and communicate with my peers. I also don’t feel in the “zone” when my study space is two steps away from my childhood bedroom filled with all the things I love.
It’s okay though. Five more weeks and the semester is over. Then comes the summer, senior year, graduation, real life, and so on. I’ll try to savor these moments as best I can — I’m the worst at living in the moment. This cake though; it allows time to pause for just a second (nice transition, right?).
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 14 ounce can sweetened condense milk
- 12 ounce can evaporated milk
- 1/2 cup heavy whipping cream
- 2 cup whipping cream
- 4 tablespoon powdered sugar
- Begin by pre-measuring all of the ingredients. This will ensure the mixing process occurs smoothly.
- Pre-heat oven to 350 degrees and line 9×13 baking dish (grease).
- Beat 5 egg yolks and 3/4 cup of sugar until the color is pale yellow (this will take about 4 minutes).
- Add 1/3 cup whole milk, vanilla, flour, baking powder, and salt until mixture is combined.
- In another bowl, beat together 5 egg whites until soft peaks form. Add 1/4 cup sugar. Do not over mix.
- Fold egg whites into the other batter mixture; until just combined. You don’t want to deflate the mixture.
- Pour batter in pan and bake for about 27-35 minutes (some ovens cook faster, so keep an eye out).
- Once baked, put on wired pan and make tres leches mixture by combining evaporated, condensed, and 1/2 cup of whipping cream.
- Poke holes in cake and pour mixture over cake. Allow cake to cool to room temperature for 2 hour and then transfer into fridge for at least 2 hours.
- When about to serve, whip 2 cups of whipping cream and sugar and spread to the top. Garnish with fruit, cinnamon, or other items if desired.
- Recipe from the queen, Avery Cooks: here.
- This cake get softer as the days go by. Keep only for maximum 4 days.
- If you intend to serve it later, perhaps use cool whip, as the whipped cream can deflate.