This follows my first attempt at combining cheesecake and banoffee pie into one delicious dessert fit for a wedding cake! What with the wedding looming ever nearer, it was about time I had another go.
It is yet to be a total success, but I did make a break through. Along with a rather large mistake.
I’m not one to throw away bakes that haven’t turned out the way I had hoped. I couldn’t believe it when Ian dumped his baked alaska in the bin on the GBBO. ‘Surely you could still eat it?!’ I yelled at the tv, Mary and Paul agreed much to my satisfaction. But after today I can relate to Ian.
Sometimes it gets a little too much, maybe you expect a little too much of yourself or choose something a little too weird like black sesame ice cream or a sponge cake with whipping cream as an ingredient.
I am utterly amazed to announce I have nearly, nearly made the perfect Pastel de Nata!
And it didn’t even take too many experiments, only a lot of reading of both Portuguese and English blogs. I can’t quite believe how far from the real thing some of the famous chefs recipes are! I’m sure they are lovely custard tarts. But that wasn’t what I wanted. I want the real deal. A delicious crispy pot of creamy goodness. My perseverance paid off!
For a reason I am soon to divulge I had twelve egg whites on my hands. There’s only one thing to do in such a situation: make Angel Cake!
The decision is shortly followed by: Angel Cake with what?
This time the answer was raspberry cream and chocolate ganache!
‘Tres Leches’ means three milks and that is what this cake is all about. Its very popular in South America so I am told, I was asked to make one and given this recipe from Danielle’s Brazilian blog which I didn’t do justice too at all. Nevertheless it was delicious!