How do you improve an awesome cup of organic coffee? Stir it up with Organic Valley Soy Creamer!
You can sip with confidence, knowing that our soy creamers are completely free of artificial colors, flavors, preservatives, high fructose corn syrup, and hydrogenated oils. Organic Valley Soy Creamers are delicately flavored with fair trade organic vanilla and cane sugar. And like our soymilks, every carton is made with delicious all-American soybeans which can be traced back to our Organic Valley family farms.
More information on Organic Valley Soy Creamers available at: http://www.organicvalley.coop/products/soy/
Check out this recipe using Organic Valley French Vanilla Soy Creamer!
Tres Leches Cake
- 1 12 cups flour
- 1 teaspoon baking powder
- 8 tablespoons Organic Valley Cultured Unsalted Butter, at room temperature
- 1 14 to 1 12 cups sugar, divided
- 5 Organic Valley Large Brown Eggs
- 12 teaspoon vanilla extract
- 1 23 cups Organic Valley French Vanilla Soy Creamer
- 1 fourteen-ounce can sweetened condensed milk
- 13 cup orange liqueur or rum
- 2 cups Organic Valley Heavy Whipping Cream
1. Heat oven to 350 degrees. Butter and flour an 8-by-12-inch or 9-by-13-inch baking pan.
2. Place flour and baking powder in a medium bowl and whisk to combine well.
3. Using electric beaters, cream the butter in a large bowl for 1 minute. Continue to beat as you gradually add the sugar. Use a spatula to scrape down the sides of the bowl occasionally during this process. When all the sugar is incorporated and the mixture looks fluffy, beat in the eggs one at a time, scraping down the sides after each addition. Beat in the vanilla. Add the flour mixture 1/2 cup at a time and beat until barely combined.
4. Spread batter in prepared pan. Bake until toothpick inserted near center of cake comes out clean, about 25 minutes. Cool cake on a wire rack 40-60 minutes.
5. Use a meat fork or skewer to poke deep holes all over the cake. Combine the half & half (or soy creamer), sweetened condensed milk and liqueur. Pour the mixture in 1/2-cup portions over the top of the cake and use a spatula to gently spread the liquid over the cake surface. Let each batch soak in before adding the next.
6. Chill the cake at least 2 hours.
7. Beat the heavy whipping cream with electric beaters in a large, chilled bowl until it begins to thicken. Keep beating as you gradually add the remaining 1/4 to 1/2 cup sugar. Beat until firm peaks form.
8. To serve: Cut the cake with a thin-bladed knife. Serve each portion with whipped cream.
Copyright by Terese Allen