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27th Birthday


I had a wonderful birthday. Thank you everyone who came out! I made hot spinach dip, a papaya/raspberry custard on snap biscuits, there was cheese and olives and lots and LOTS of WINE! I was fortunate enough to have a photographer friend, and these are his pictures. Thanks so much Jacob Bechtol!

My new balcony lighting:

Eliyahu Hadoggie, that crazy mut!

My tres leches cake (recipe below).

I made two, one for me and one for my friend Lesly. I put 27 candles on both cakes… they were on fire and took FOREVER to light, but I always wanted to light the number of candles equivalent to my age!

Singing “Happy Birthday”.

I have a chalkboard wall, previously featured in older posts. This time, I decided the wall would be my Guestbook.

It was a marvelous notion, if I do say so myself. 🙂

I was a VERY happy birthday girl!


The actual cake part:

  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder- aluminum free
  • 6 large eggs- carefully separated into yolks and whites
  • 1/2 cup whole milk
  • 1 cup sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Sift (or mix thoroughly) the flour and baking powder. In a separate bowl, whisk together the egg yolks until they become frothy. Whisk the sugar, milk and vanilla into the yolks. In a chilled mixing bowl, begin to whip the egg whites until they form stiff peaks. Using a large spatula, begin to fold the yolk mixture into the egg white mixture a little at a time. Do this carefully as to leave the batter as fluffy as possible. Immediately pour into a greased and floured 9″ circular (form spring if possible) pan and bake for 30-40 minutes at 325 degrees. If you insert a toothpick into the center, it should come out clean.
Let the cake cool until it feels room temperature. Pierce the cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Cream syrup:

  • 12 oz. evaporated milk
  • 14 oz. sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 tablespoon rum (well, more than that, but we won’t tell anyone 😉

Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate over night. Occasionally, spoon the milk runoff back onto the cake.
Whipped Cream:

Whipped Topping

  • 1 cup heavy cream
  • 1.5 teaspoon vanilla
  • 1.5 tablespoon sugar

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thick layer over the cake.

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