You know what they say.
The best things in life and in
dessert actually just made that up.
But it's totally true.
And all week we've been
cooking our staff favorites.
And today new day production specialist
Derek is teaching me how to make one of
his favorite cakes christliches cake.
That's correct.
I'm really excited about this.
Did you like earlier when I
said you're the salty one,
but you're making a sweet cake?
Yeah, you like that.
You know that one hurt a little
bit, but it's so true.
So true, it is so true.
I love your personality and
I love that you're making.
This is an amazing cake.
So how do we get started?
And by the way,
what do you love about this cake
so much? I like this cake because
it's the sweetness is surprising.
It's great breakfast,
lunch, dinner you need
anytime you have it just
for dessert. It goes great with coffee.
Which one of my favorite beverages?
Yes, I'm good with all the fruits.
It's a good with beer. It's
also your favorite beverage.
Wonderful with beer as well.
All right. So to get started with
this we mix our dry ingredients
which are flour with our.
Egg yolks a little bit of salt.
A little bit of sugar and
then you have egg whites.
After you separate,
you know separate your eggs
so you have egg whites sugar.
I have to get these
peaks a look.
I can get this a little stiff.
OK all right and then once we
get I started this earlier.
So it takes a while,
so this is is this condensed
milk and egg whites.
No, this is just egg whites and sugar
and sugar. Now he's been
mixing this for a while
with the hand mixer.
I asked if he could do what the
stand mixer and he says at home.
He does it by hand.
Yeah, that's why I got the muscles.
Yeah, it's a little bit easier to like.
Get the feel of and see everything
and as it comes together.
So with that being done,
we'll set that can make it that's OK.
So if you can just take a big
scoop of that. In here there
no no, no no. This
is there OK I can do that.
I can do that just is it was OK if I mix
it. Yeah it's all gonna go in there anyway.
OK gonna take a little bit more. OK OK
and then start mixing
we just wanna like get it so it loosens
up as you can feel like the batter certain
to lose the feel that OK oh I see that's why
you mix a little bit first now we
don't want to overbeat that matter.
OK right and you've got
that nice and loosened.
OK alright now we're gonna
just take all that in.
And then we're going to fold
this in. How do you fold it?
You're going to take that spatula
and you're gonna just lightly
just lightly like go from the bottom
up and over. OK, like that, Yep.
Alright, we're folding the cake.
Yep, and you wanna make sure that you
don't deflate your egg whites too much,
can you? You're making me
nervous I'm gonna make
you do this in this again.
I think I think you're doing a
great job. Well, thank you Yep,
alright and so then what? Then
we would put this into a grease a pan
that's just got the bottom grease.
You don't want the sides of the pan grease
because you want the cake to climb.
Ohh is that what happens if you
grease the sides? It doesn't climb?
Yeah, it kind of just holds
it in place, and that looks
how we doing. Great, I don't feel
like it's fully folded though.
See I've got this lump here.
Alright, alright I'll keep folding
hey listen if you can mix this thing
by hand I can keep folding Yep
alright and so then you know you
got your oven at 3:50 K we pour
that into a pan you kind of smooth
it over on the top so it's nice and
here I'll let you
nice and smooth we'll
take that we'll put this over here.
It comes out of the oven.
Looks like this after 1/2 hour.
Ohh that's it.
Almost looks like an Angel food biscuit.
Yep, So what we need to do now
is I'm gonna have you poke holes
in this cake every half inch.
The entire cake. OK,
I'm not going to do math right now,
but there's part of me that wants to every.
Yeah it doesn't have to be perfect
because all we're going to do is
I'm gonna make our milk mixture
the Virgo in me wants to make a grid.
OK what goes in the milk mixture?
So I've got milk.
I prefer whole milk.
You can do two percent,
1% skim or almond whatever you like.
OK this is evaporated mote can whatever.
Let's show you want one can OK all
right and then condensed note.
And another use for this condensed milk.
It's great in coffee it it's
your cream and your sugar really
makes a nice little latte, ohh.
Is it foam up? Because I really
like it when I use my little
foamy thing to foam it up.
I've never tried to foam this up,
I just usually spoonful in the coffee.
Good wait till my cakes done.
Have a nice little latte with my cake.
Alright so we got that
all right. How's my holes?
Ohh, looks like too many no OK
alright so now we serve this up sometimes
I like to add cinnamon vanilla.
I thought about adding a little espresso
yesterday when I made that yeah. Alright.
Then you just pour it over and it goes in
the little holes we pour over. Alright,
we only have about a minute left and
I really just want to eat the cake
so you wanna eat wanna cut while you
tell us how we finish this off. OK
alright so then we throw
that into the fridge.
It sits for about 24 hours.
This cake unfortunately is
only been in about 18 hours.
Still should be delicious.
I have a little pro tip for
people out there for making their.
Whipped whipped cream you need
that's on top is whipped cream right?
Yep, you need powder sugar.
Yeah, powder sugar comes in two pound bags.
You only need a tablespoon of powder
sugar to make your whip cream for this.
Take your regular bag of white
sugar grain related, throw it in a
coffee grinder or spice grinder.
Grind it up.
You've got powdered sugar.
No need to buy 2 pounds.
OK,
I did not even know that my
mother was a Baker. There you go.
OK, alright, that was genius.
Thank you for that Derek.
Thank I didn't even cut you a piece.
We'll get to that later, but
first, I'll just eat the whole
thing, hmm? Oh my gosh, yeah,
that is so good dude that's really good.
Well thank you. Nice job,
nice work alright we're gonna the
recipe to our delicious fitness leche
cake on our website along with other
recipes from this week of cooking
with the new day team of the week.
It started with focaccia,
ending in Derek's dessert and we had salsa
and sangria and perkedel in the middle.
So go check out all those fabulous recipes.