||1 c flour
|1 c sugar
||1 t baking
sweetened condensed milk
c evaporated milk
Rompope (can substitute Advocaat or other
eggnog flavored liqueur)
oven to 400°F. Butter and flour 13x9" baking pan.
cake: Beat eggs and sugar until smooth. Add in water and whip until
light and fluffy. Meanwhile, sift dry ingredients together. Fold
flour mixture into eggs by hand until blended. Pour into prepared
baking pan (tap on surface once to remove any hidden air pockets)
and bake for 10 minutes or until the cake tests done. Whisk milks,
cream and Rompope together. When cake is done, prick the top of
the cake with a thin skewer and pour the trés leches over
the top. Chill cake uncovered for at least 2 hours. Before serving
dessert, pour off extra milk and reserve. Cut into squares and place
on plates, topping with a little of reserved extra milks. Garnish
with whipped cream.
was generously shared by a fellow chef, whose Grandmother made this
recipe. The biscuit dough bakes up to the top, leaving a very flavorful
sauce to serve with it. Can be scaled up for larger applications
easily, and is my favorite type of cobbler. Use the best berries
you can find.
1/2 c flour
|1 c sugar
||2 t baking
|1 c milk
of mixed berries: blackberry, blueberry,
||1 c sugar
boysenberry, and/or strawberry
|2 c boiling
oven to 350°F. Reserve a 13x9" baking pan.
together the biscuit dough and spread on bottom of baking pan. Toss
the berries with the sugar and spoon over the top of the dough.
Pour the boiling water over the top and dot with pats of butter
and immediately bake in oven until browned, bubbly, and until biscuit
tests done. Great served warm with a homemade or good quality ice
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