SEED’S VANILLA BEAN TRES LECHES CAKE

“From the Menu” gets many reader requests for Tres Leches Cake recipes. In my seven years of writing the column, no restaurant has been willing to share. Until this year, when chef and owner Doug Turbush of Seed Kitchen & Bar said, “yes.” It was a recipe well worth waiting for. I’m not a Tres Leches Cake fan, finding most too soggy and sweet, but this is the one that converted me. Pretty darn perfect. — C.W. CAMERON 1 cup granulated sugar, divided 5 eggs, separated 1 vanilla bean 1/3 cup milk 2 teaspoons vanilla extract, divided 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon cream of tartar 1 3/4 cup sweetened condensed milk 1 cup evaporated milk 1 cup heavy cream Sweetened whipped cream and

sugared berries, for garnish

Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan.

In a large bowl, combine 3/4 cup sugar and 5 egg yolks. Split the vanilla bean and scrape the beans into the sugar and egg yolk mixture. Beat until mixture is light and fluffy.

In a measuring cup, combine milk and 1 teaspoon vanilla. Set aside. Sift together flour and baking powder. Set aside.

Whisk milk mixture into egg yolk mixture. Then whisk in flour mixture. Whisk until smooth.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream of tartar and remaining egg whites until soft peaks are formed. With mixer running, add remaining 1/4 cup sugar in a slow stream until whites form glossy, firm peaks. Remove from mixer and fold egg whites into egg yolk mixture. Pour this batter into prepared pan and bake 40 minutes or until a toothpick inserted in the center comes out dry. Remove cake to a wire rack. Pierce all over with a skewer.

While cake is cooling, whisk together sweetened condensed milk, evaporated milk, cream and remaining 1 teaspoon vanilla. Pour the syrup over the warm cake slowly. Continue until all syrup is absorbed. Refrigerate cake for at least 24 hours before serving. Garnish with sweetened whipped cream and berries, if desire. Serves: 12

379 calories (percent of calories from fat, 35), 9 grams protein, 53 grams carbohydrates, trace fiber, 15 grams fat (9 grams saturated), 137 milligrams cholesterol, 180 milligrams sodium.

STYLING BY DOUG TURBUSH / CONTRIBUTED BY JEFF MOORE OF GREEN OLIVE MEDIA