Tres leches cake: out of chaos, I’m trying to find a little bit of order
My Type-A, “need to have everything organized” self doesn’t cope very well with the actual process of moving and transitioning (I’ve definitely waved my arms wildly at the hubby several times this week while shrieking about some logistical wrinkle or another). Our home is slowly descending into chaos as we try to organize our belongings into four piles — suitcases to take on to the plane, an air shipment of a few hundred pounds that will arrive a couple of weeks later, a sea shipment of basically everything else, and then things to throw/give away.
The beginnings of our packing — everything that we’ll need for the 36+ hours we’ll be in transit with the Gravy Baby; our 6 suitcases, all lined up; and all the hubby has managed to have time to pack so far are two pairs of shoes
Our food habits are also becoming erratic. I’m not able to cook the homey, satisfying meals the hubby and I have grown accustomed to, due to the craziness of packing/sorting/studying/caring for the Gravy Baby and everything that entails. Today I made a very, very questionable pasta salad that reminded me of standing in line for Hungarian goulash in my elementary school cafeteria. In the midst of it all, I baked this tres leches cake. I had leftover ingredients from the weekend’s party, and something about baking just appealed to me. It takes precision, organization, and a fine attention to detail to bake really well, as I’ve learned. Even though I’ve always fancied myself a cook before a baker, in the past two years that I’ve lived in Malaysia I’ve made it a point to learn more about the art of baking. I can’t say that I’m good at it yet, but there are definite lessons I’ve learned. Most of them have to do with how to tinker with a recipe, which is much harder to do when you’re baking.
I’d share my recipe with you, but I’m afraid it’s still under development. I haven’t achieved the right amount of lift with my tres leches cake — everything I’ve tried in the three versions I’ve made so far either turns the cake too dense. Some people like it, because it holds the liquid from the tres leches much better, but I’d prefer a fluffier version. All I know is this — it’s really calming, actually, to put together a beautiful dessert and share it with some friends. Especially when our lives are going into so much upheaval so soon.
What else should I be doing to de-stress? Any suggestions?