"tres leches" news and stories

Though the words "African food" might conjure spongy, expanding-in-the-tummy Ethiopian bread or the heavy bobotie that resembles a creamier version of moussaka, it's not all like that.

Indeed, gaze upon the malva above: Similar to a milky tres leches cake-- sweet, with a puddle of creme anglaise -- the traditional South African dessert made at Brooklyn, New York's Madiba is every bit as delectable as it looks. It's a fine way to raise a fork to South Africa's Freedom Day -- their 15th anniversary of democratic voting.

Other eateries featuring the country's cuisine include Los Angeles' sporty mini-chain Springbok and Atlanta's sexy-looking 10 Degrees South, where diners indulge in what one reviewer declared "perfectly spiced ostrich." So although that bird -- perfectly-spiced or otherwise -- may not be what you're craving this spring, who could resist a slice of this cake? Not us.

Tres Leches Cake is in my list of favorite cakes of all time. I would have said that Tres Leches is in my Top 20, but that sounds a bit gluttonous, doesn’t it? I can’t narrow the list down to a manageable five because, come on, it changes depending on the time of the month, you know.

Tres Leches translates to “three milks,” sweetened condensed milk, evaporated milk, and heavy cream. These milks, along with rum, make up a sticky sweet syrup that get poured over a simple, somewhat dry, sponge cake that soaks it all up. When it’s all said and done, Tres Leches cake is not pretty. It weeps the sticky milk syrup from underneath, and when you cut or bite into it, the cake falls apart and oozes milk syrup all over the plate, your chin, the front of your shirt. A delicious, but very worth the drycleaning, mess.

Typically, the cake is made in a 9x13” rectangular pan, but I made them into cupcakes so I could restrict myself to just one. Otherwise, I’d eat the whole damn thing.