Satisfy your cravings with our easy and delicious snack recipes. From sweet treats to savory treats, RecipeShare App has got you covered!

Snack


<YouTube url="https://www.youtube.com/watch?v=OVrY-1t6Xgc&pp=ygUgY2hlZiBydiBkb3VibGUgY2hvY29sYXRlIGNvb2tpZXM%3D" />

## The Sweet World of Double Chocolate Chunk Cookies

There's something incredibly comforting about the smell of freshly baked cookies wafting through the house. Today, we're going to explore the world of Chef RV's Double Chocolate Chunk Cookies. These cookies are more than a treat—they're a delightful journey, from the first whiff of the melting chocolate to the last crunchy bite.

## A Peek into the Ingredients

The secret to these mouthwatering cookies lies in their simple yet versatile ingredients. Here's what you'll need:

- 112 grams melted butter
- 150 grams dark brown sugar
- 1 egg
- 125 grams all-purpose flour
- ½ teaspoon baking soda
- 86 grams cocoa powder
- 1 tablespoon ground coffee or 1 teaspoon instant coffee powder (optional)
- 120 grams of coarsely chopped milk chocolate
- 120 grams of coarsely chopped dark chocolate
- 50 grams coarsely chopped walnuts

## All About Timing

For these cookies, timing is key. You'll need to chill the dough for about 2 hours before baking. The baking time is 14 minutes at 350-375F (180-190C) oven.

## The Magic Behind the Cookies

Now that we've gathered our ingredients, let's dive into the process.

1. First, mix the chocolates and flour together. This combo is the heart of our cookie, providing that irresistible double-chocolatey goodness.

2. Next, take the butter, brown sugar, cocoa powder, egg, baking soda, and coffee granules, and blend them slowly with a mixer until you get a combined and smooth mixture. The aroma of the cocoa and coffee mingling with the butter is a scent to savor!

3. Add the flour and chocolate mixture into this rich blend, mixing on low until combined. The result? A dough that’s a chocoholic's dream come true.

4. Using a #20 ice cream scooper (about 1.5 ounces), scoop the dough and shape it into a ball. Arrange these balls in a container and let them chill in the fridge for around 2 hours. This chilling time allows the flavors to meld together and gives the cookies their chewy texture.

5. Once chilled, transfer the balls onto a baking tin lined with parchment paper. Pop them into a preheated oven at 350F (180C) and let them bake for 14 minutes. And there you have it, Chef RV's Double Chocolate Chunk Cookies, fresh out of the oven!

6. Allow the cookies to cool on a rack before serving to ensure they maintain their shape.

## Serving Suggestions

These double chocolate chunk cookies are versatile and can be paired with a variety of beverages. For a classic combination, try them with a glass of cold milk. For a more grown-up pairing, a cup of strong espresso complements the richness of the chocolate perfectly.

## Nutrition Information

Given the ingredients listed, this recipe yields about 24 cookies, each weighing approximately 30 grams. Remember, the nutritional values can vary based on the specific brands of ingredients used.

- Calories: 135
- Protein: 2 grams
- Carbohydrates: 15 grams
- Fat: 8 grams
- Fiber: 1 gram
- Sugar: 9 grams

Please note, these are estimated values and might differ based on the actual ingredients and quantities used. Always consult with a dietitian or use a nutritional calculator for the most accurate information.

## Enhancing Your Cookie Baking Adventure

Here are a few tips to get the best out of your baking experience and optimize your Double Chocolate Chunk Cookies:

- Quality Matters: Always use good quality chocolate. The better the quality, the richer your cookies will taste.
- Chilling is Crucial: Don't rush the chilling process. This helps the cookies maintain their shape during baking and enhances the flavors.
- Space Out Your Cookies: When arranging the cookie dough balls on the baking tin, ensure there's enough space between them for expansion during baking.
- Monitor Your Baking Time: Keep a close eye on your cookies while they're in the oven. Overbaking can make them dry.

## Ingredient Substitutions

In case some ingredients are not readily available, here are some potential substitutions:

- Butter: You can use margarine or coconut oil as a substitute, but keep in mind it may alter the flavor.
- Brown Sugar: If you run out of brown sugar, you can substitute it with white sugar and a touch of molasses.
- Walnuts: Feel free to replace walnuts with pecans, almonds, or even macadamia nuts.

## FAQs

### What can I substitute for the dark chocolate?

If dark chocolate isn't your thing, you could use white or semi-sweet chocolate. However, the flavor profile will change.

### Can I omit the coffee?

Yes, the coffee is optional. It enhances the chocolate flavor but isn't essential.

### Can I use a different type of nut?

Walnuts are a great choice for their crunchy texture, but you can use pecans, hazelnuts, or even almonds.

### How should I store these cookies?

Store in an airtight container at room temperature.

### How long will these cookies keep?

These cookies will keep for 5-7 days in an airtight container. However, their delightful taste and aroma might make them disappear much faster!

## A Few Final Crumbs

Baking Chef RV's Double Chocolate Chunk Cookies is more than just following a recipe—it's about embarking on a sweet journey filled with delightful aromas, comforting flavors, and the warm feeling of home. So go on, preheat that oven, and let the cookie adventure begin!

Remember, a cookie a day keeps the frown away! Enjoy your baking journey with Chef RV's Double Chocolate Chunk Cookies!


Dive into a flavorful journey of baking Chef RV's Double Chocolate Chunk Cookies, loaded with chocolate and crunchy walnuts, perfect for any occasion.

Chef RV Double Chocolate Chunk Cookies


<YouTube url="https://www.youtube.com/watch?v=zqJx-L_eiGE&pp=ygUXY2hlZiBydiBvYXRtZWFsIGNvb2tpZXM%3D" />

## Ingredients

- 113 grams of melted salted butter
- 150 grams of brown sugar
- 1 whole egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- 125 grams of all-purpose flour
- 135 grams of whole oatmeal
- 150 grams of raisins or cranberries
- 60 grams of coarsely chopped walnuts

## Step-by-Step Process

1. Begin by melting the salted butter and adding it to a mixing bowl.
2. Toss in the brown sugar, capturing the essence of molasses, a true holiday flavor profile.
3. Crack open an egg into the bowl, then sprinkle in the baking soda and the cinnamon.
4. Mix these ingredients until they form a smooth blend.
5. Add the all-purpose flour. Mix again at low speed until well combined.
6. Add raisins or cranberries and coarsely chopped walnuts.
7. Add the oatmeal.
8. Mix all the ingredients until combined.
9. Divide the cookies into 24 pieces, around 32 grams each, ensuring they're all of the same size. Place them on a baking pan lined with a silicone mat.
10. Bake these beauties at 350 degrees Fahrenheit (or 180 degrees Celsius) for around 12 to 14 minutes.
11. Let them cool on the pan to prevent sweating.

## Tips to Enhance Your Oatmeal Cookies

- Using brown sugar and cinnamon not only creates a holiday flavor profile but also adds moisture to your cookies.
- Remember, cookies are forgiving. Don't stress over getting them perfect.
- Spacing your cookies apart on the tray will ensure they don't stick together and cook evenly.

## Baking On Your Terms: Ingredient Substitutes

- You can substitute the brown sugar with white sugar and a touch of maple syrup to maintain the moisture and flavor.
- If you're not a fan of raisins or cranberries, try using dried cherries or apricots.
- Walnuts can be swapped for pecans, almonds, or even pistachios for a unique twist.

## A Perfect Balance: Nutrition Information

Given a serving size of around 50 grams, each cookie will have the following:

- Calories: 210
- Carbohydrate Content: 28 grams
- Cholesterol Content: 20 mg
- Fat Content: 10 grams
- Protein Content: 3 grams
- Saturated Fat Content: 4 grams
- Sodium Content: 90 mg
- Sugar Content: 15 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 6 grams

Please note these values are estimates only and should not be used for medical or dietary purposes.

## Perfect Pairings: What to Serve with Oatmeal Cookies

Oatmeal cookies are versatile delights. They pair wonderfully with a cup of hot cocoa, offering the perfect balance of sweet and savory to your tastebuds. If you're a coffee lover, the robust flavors of a good cup of joe complement the sweetness of these cookies. For tea aficionados, a warm cup of chai or Earl Grey accentuates the cinnamon notes in the cookies.

## FAQs

### Can I use regular butter instead of salted butter?

Yes, you can. If you're using unsalted butter, just add a pinch of salt to balance the sweetness.

### Can these cookies be made vegan?

Absolutely! You can substitute the egg with a flax egg, and use a dairy-free butter substitute.

### How can I store these cookies?

Store the cookies in an airtight container at room temperature. They'll stay fresh for up to a week.

### Can I freeze the dough for later use?

While this recipe is quick to make, you can freeze the dough. Just remember to thaw it in the refrigerator before baking.

### What if I don't have an ice cream scooper?

No problem! You can use a regular spoon to portion the dough. Just aim for equal-sized cookies for even baking.


Dive into the holiday spirit with Chef RV's Oatmeal Cookies. These delightful treats bring out the essence of the holiday season in each bite.

Chef RV Holiday Oatmeal Cookies


<YouTube url="https://www.youtube.com/watch?v=tCwbKIybRL8&t=3s&pp=ygUYY2hlZiBydiBiYWtlZCBjaGVlc2VjYWtl" />

## An Ode to Cheesecake: Chef RV's Signature Bake

Cheesecake – the name itself is enough to bring a smile on our faces. This simple yet decadent dessert has won hearts across the globe. Our focus today is Chef RV's baked cheesecake, a melt-in-your-mouth creation, encompassing a crumbly base and a rich, creamy cheese filling.

## Ingredients: The Building Blocks

For a cheesecake that oozes perfection, you'll need the following items (don't worry, we've converted the measurements to grams for your convenience!):

- 150 grams of crushed grahams
- 55 grams of melted butter
- 1 tbsp of sugar for the crust
- 675 grams (approximately 3 cups) of cream cheese at room temperature
- 200 grams (approximately 1 cup) of sugar for the filling
- 4 eggs
- 1 tbsp of cornstarch

## Perfecting the Cheesecake: A Step-by-Step Guide

### Crafting the Crust

1. Mix the crushed grahams, melted butter, and sugar together. The result should resemble wet sand.
2. Press this mixture into the base of a 9-inch springform pan, ensuring an even layer.

### Whipping up the Filling

1. Beat the cream cheese until it's smooth and creamy. Gradually add in the sugar, ensuring it's well incorporated.
2. Add the eggs, one at a time, making sure each one is fully mixed in before adding the next. Sprinkle in the cornstarch and mix until you have a smooth filling.
3. Pour this filling over the cooled crust and smooth the top with a spatula. Bake for about 45 minutes. The cheesecake is done when the edges are set, but the center still jiggles slightly.
4. Cool the cheesecake in the oven with the door ajar for about an hour. Then, remove it from the oven and let it cool completely before chilling it in the refrigerator for at least 4 hours, or overnight.

## Cheesecake Nutrition Facts

Given the ingredients used, this cheesecake recipe serves 8. Each serving weighs approximately 150 grams. The nutrition information per serving is as follows:

- Calories: 450
- Total Fat: 30g
- Saturated Fat: 17g
- Cholesterol: 130mg
- Sodium: 380mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Total Sugars: 30g
- Protein: 7g

Please note, this information is approximate and may vary depending on the exact ingredients used.

## The Ideal Companion: What to Serve with Cheesecake

Cheesecake is a versatile dessert, pairing well with a variety of accompaniments. For a refreshing contrast, consider a tangy fruit compote or a drizzle of dark chocolate ganache. A dollop of whipped cream can also enhance the indulgence. If you're serving the cheesecake at a gathering, consider a light, aromatic coffee or a glass of dessert wine to complement the rich creaminess.

## Swapping Ingredients: Easy Substitutes

If you're having trouble sourcing certain ingredients, don't fret! Here are some simple alternatives:

- Crushed grahams: If you can't find grahams, digestive biscuits or vanilla wafers make a great substitute.
- Cream cheese: If cream cheese isn't readily available, a combination of cottage cheese and plain yogurt can work as an alternative.

## Enhancing Your Cheesecake: Tips and Tricks

Achieving a smooth, creamy cheesecake might seem daunting, but with these tips, you'll be a pro in no time!

- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature before starting. This ensures a smoother mix and prevents cracking.
- Water bath: Baking your cheesecake in a water bath can prevent it from drying out and cracking.
- Gradual cooling: Allow the cheesecake to cool gradually in the oven with the door slightly ajar. This reduces the risk of the top cracking from sudden temperature changes.

## What's the Scoop: Frequently Asked Questions

### Why did my cheesecake crack?

Cheesecakes often crack due to sudden temperature changes or overbaking. Remember to cool it gradually in the oven and use a water bath while baking.

### Can I freeze the baked cheesecake?

Absolutely! Cheesecake freezes well. Just ensure it's tightly wrapped to prevent freezer burn.

### What can I use instead of a springform pan?

You can use a regular cake pan, but remember to line it with parchment paper for easy removal.

### How long does the cheesecake last?

Properly stored in the fridge, the cheesecake should last up to 1 week.

### Can I use low-fat cream cheese?

Yes, but keep in mind that the texture and flavor may vary slightly from full-fat cream cheese.

## The Final Slice: Appreciating Chef RV's Baked Cheesecake

So there you have it, the detailed recipe for Chef RV's baked cheesecake. This creamy, rich dessert is sure to impress your guests and satisfy your sweet tooth. Whether you're a seasoned baker or trying your hand at cheesecake for the first time, this recipe is a reliable guide. Here's to the joy of baking and the delightful bliss of a perfectly baked cheesecake! Happy baking!


Let's make Chef RV's Baked Cheesecake, a luscious dessert featuring a buttery crust and a creamy cheese filling. Discover the recipe, tips, and more!

Chef RV's Baked Cheesecake


<YouTube url="https://www.youtube.com/watch?v=FA7x6Nqzs0M&t=712s&pp=ygUaY2hlZiBydiBubyBiYWtlIGNoZWVzZWNha2U%3D" />

## The Cheesecake Journey: From Ancient Greece to Your Kitchen

This delectable dessert has a history as rich as its flavor. Cheesecake dates back to ancient Greece and has since journeyed across the globe, evolving into various forms and flavors. Today, we're focusing on its no-bake variant—a modern twist that caters to the convenience of the 21st-century home cook.

## No Oven? No Problem!

No-bake cheesecake is a game-changer. It's a savior for those who don't own an oven, and it's also a wonderful respite on hot summer days when turning on the oven is the last thing you want to do. The beauty of a no-bake cheesecake lies in its simplicity, and we're here to walk you through Chef RV's delightful recipe.

## Gather Your Ingredients

Ready to get started? Here's what you need:

### For the Crust

- 150 grams of crushed crackers
- 2 tablespoons of sugar
- 85 grams (or 6 tablespoons) melted butter

Note: In Chef RV's version, half of the crust is made with crushed graham crackers, and the other half with crushed Oreo crackers.

### For the Cheesecake

- 450 grams (or 2 cups) of cream cheese
- 238 grams (or 1 cup) of cream
- 400g can of condensed milk
- 1 tablespoon of gelatine powder
- 60 ml (or 1/4 cup) of water

## The Step-by-Step Guide to No-Bake Bliss

### For the Container

Chef RV used two plastic containers sized 7x4.5x2 inches (8x11x5 cm) plastic containers or two 7-inches round tin cans.

Alternatively, you can also use a 9-inch or 23cm tart pan.

1. Crust Preparation: Start by mixing your crushed crackers with sugar and melted butter. Once the mixture resembles wet sand, press it into the bottom of your pan and chill for about an hour.
2. Cheesecake Mixture: Combine the cream cheese, cream, and condensed milk in a bowl. In a separate bowl, dissolve the gelatine powder in water. Microwave or heat over a flame (do not boil) and then add it to the cream mixture. Blend until smooth.
3. Assembling: Pour the cream mixture onto the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
4. Serving: Once set, cut into slices and serve chilled. You can top with fresh fruits or a dollop of whipped cream if desired.

## Nutritional Breakdown per Serving

This recipe yields approximately 8 servings, each weighing around 150 grams. Here's the nutritional information for each serving:

- Calories: 400
- Protein: 6g
- Carbohydrates: 30g
- Fat: 30g
- Fiber: 1g
- Sugar: 20g

(Note: This is a rough estimate. Actual values may vary.)

## Alternatives to Consider

If you're having trouble finding some of the ingredients or if you have dietary restrictions, here are some substitutions you can consider:

- Crackers: You can use any kind of biscuit for the base. Digestive biscuits, shortbread, or even ginger snaps would work well.
- Cream Cheese: If you prefer a lighter version, you can substitute half of the cream cheese with Greek yogurt.
- Condensed Milk: You can use evaporated milk and add sugar to taste, or consider using a dairy-free alternative like coconut condensed milk for a vegan version.

## Enhancing Your No-Bake Cheesecake Experience

- Getting creative with toppings: Adding a topping not only enhances the taste but also makes your cheesecake look more appetizing. You could top it with fresh fruits, chocolate shavings, or a homemade fruit compote.
- Chilling is key: Make sure to refrigerate your cheesecake for at least 4 hours before serving. This ensures that it sets properly and improves the overall texture.

## Perfect Pairings for Your No-Bake Cheesecake

No-bake cheesecake is a versatile dessert that pairs well with various beverages and side dishes. A cup of coffee, whether it's a dark roast or a latte, complements the creamy cheesecake beautifully. If you prefer tea, a light and fragrant green tea or a robust black tea would work well.

## Some FAQs

### What makes no-bake cheesecake different from baked cheesecake?

While both versions share the same main ingredient—cream cheese—the cooking method differentiates them. No-bake cheesecake is not cooked and sets in the refrigerator, leading to a lighter and creamier texture compared to its baked counterpart.

### Can I freeze my no-bake cheesecake?

Yes, you can! Just make sure to wrap it tightly in plastic wrap and then in foil. It can last in the freezer for up to 3 months.

### How long does no-bake cheesecake last in the fridge?

Properly stored, your no-bake cheesecake can last up to 5-7 days in the fridge.

## Final Morsels

There you have it! Chef RV's No-Bake Cheesecake is a testament to the fact that cooking should be a joy, not a chore. This recipe is not only convenient but also promises a heavenly taste that will have everyone asking for seconds. So what are you waiting for? Dive into your kitchen and start creating this masterpiece!


Discover the heavenly taste of Chef RV's No-Bake Cheesecake. A scrumptious, easy-to-make dessert that's a guaranteed winner for any occasion.

Chef RV's No Bake Cheesecake


## A Heavenly Harmony of Flavors

When it comes to a dish that can take your taste buds on a delightful rollercoaster ride, look no further than Sweet and Spicy Korean Chicken. This culinary masterpiece combines the best of both worlds: the sweetness of honey and sugar, and the heat from Gochugaru or mild paprika. With its irresistible taste, this Korean classic is sure to become a family favorite.

## Ingredients: A Symphony of Savory and Spicy

To whip up this mouthwatering dish, gather the following ingredients:

### For the Chicken

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp salt
- 1 tsp ginger powder
- 2 tsp minced garlic
- 4 tbsp Shaoxing cooking wine
- 1/2 tsp black pepper
- 2 eggs
- 1 cup cornstarch
- Cooking oil

### For the sauce:

- 1 tbsp Gochugaru or mild paprika
- 2 tbsp sugar
- 6 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 2 tsp minced garlic

### To serve:

- Spring onions
- Sesame seeds

## The Art of Preparing Sweet and Spicy Korean Chicken

### Marinade Magic

In a mixing bowl, combine the chicken pieces with salt, ginger powder, garlic, Shaoxing wine, and black pepper. Let the flavors meld for at least 15 minutes.

### Eggy Embrace

Crack open the eggs and whisk them into the marinated chicken pieces. This will help the cornstarch adhere to the chicken later on.

### Coating Chaos

Gently cover each chicken piece with cornstarch, ensuring every nook and cranny is coated for that ultimate crispy crunch.

### Frying Frenzy

Heat cooking oil in a pan and fry the chicken pieces until they're golden brown. Once cooked, drain the excess oil and set aside.

### Saucy Sensations

In a saucepan, mix together the sugar, honey, soy sauce, oyster sauce, ketchup, garlic, and Gochugaru or mild paprika. Cook over medium heat, stirring occasionally, until the sauce thickens.

### Perfect Pairing

Dress the crispy chicken pieces with the sweet and spicy sauce, making sure they're fully coated.

### Finishing Touches

Plate your Sweet and Spicy Korean Chicken and garnish with sliced spring onions and a sprinkle of sesame seeds. Voilà!

## Nutritional Nuggets

This recipe serves 4 people, with each serving being approximately 200g. Here's a breakdown of the nutritional content per serving:

- Calories: 500
- Protein: 35g
- Carbohydrates: 60g
- Fat: 15g

## Complementary Companions

Sweet and Spicy Korean Chicken pairs wonderfully with:

- Steamed jasmine rice
- Stir-fried vegetables
- Kimchi
- Cold noodles

## Ingredient Substitutes

If you're unable to find Gochugaru or mild paprika, you can substitute it with:

Chili powder (use less if it's too spicy)
Aleppo pepper

## Top Tips and Secrets for the Perfect Sweet and Spicy Korean Chicken

- Ensure to marinate the chicken pieces at least 4 hours or even overnight.
- Ensure to cut the chicken pieces in similar sizes so they cook at the same time.
- Boneless chicken thighs will also work for this recipe.
- For an extra crispy coating, double-f ry the chicken pieces by frying them for a second time after the first round of frying.
- To make the dish spicier, add more Gochugaru or use a spicier chili powder.
- Let the chicken pieces rest for a few minutes after frying to ensure maximum crispiness.

## What Are the Distinctive Flavours of Sweet and Spicy Korean Chicken?

As with a lot of other Korean dish, we are using Gochugaru. The spicy version is called Maewoon, while the less spicy version is called Deol Maewoon. Be sure to use the mild version if you cannot take the heat!

## What are the Alternatives to Gochugaru?

1. Paprika is the most readily-available substitute for Gochugaru. Be sure you use the mild version of paprika if you cannot take the heat!
2. Gochujang or Sriracha - If you can get your hand on any other chilli sauce, why not use this as substitute. When using these ready-made chilli sauces, reduce the salt from the recipe as these sauces already have seasoning.
3. Chipotle, Cayenne pepper or Aleppo pepper flakes - If you can take the heat of these peppers, then you can easily substitute the powdered version of these into this recipe.

## How to Ensure the Chicken Pieces are Crunchy?

- Ensure to fry on oil that is at least 350 F or 180 C
- When frying the chicken pieces, do not overcrowd them in the frying pan
- Double fry the chicken pieces. After around 2-3 minutes after the initial frying, put the chicken pieces back into the hot oil.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work just as well and may provide a juicier result.

### Can I bake the chicken instead of frying it?

Yes, you can. Preheat your oven to 425°F (220°C) and bake the chicken pieces on a parchment-lined baking sheet for 20-25 minutes until golden and crispy.

### How long can I store the leftover Sweet and Spicy Korean Chicken?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or a pan to retain its crispiness.

### What can I use instead of Shaoxing cooking wine?

If you don't have Shaoxing cooking wine, you can use dry sherry or sake as a substitute.

### Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a week. When you're ready to use it, just reheat the sauce in a saucepan and toss it with the fried chicken.


Sweet and Spicy Korean Chicken made with chicken breast chunks fried in cornstarch and egg batter and smothered with thick honey and chilli sauce.

Sweet and Spicy Korean Chicken


<YouTube url="https://www.youtube.com/watch?v=97kPPeSZGOY&t=532s&pp=ygUTY2hlZiBydiB0cmVzIGxlY2hlcw%3D%3D" />

## A Berry Delicious Adventure Awaits

Imagine a soft, moist cake soaked in a rich, creamy blend of three types of milk, topped with fresh strawberries, and bursting with flavor in every bite. That's precisely what you'll experience when you indulge in Chef RV's Strawberry Tres Leches Cake. In this article, we'll guide you through crafting this delectable dessert that'll leave you craving more.

## Ingredients: What You'll Need

### For the Sponge

- 125 g cake flour
- 1 teaspoon baking powder
- 50 g white sugar
- 60 ml vegetable oil
- 120 ml fresh milk
- 4 egg yolks
- 4 egg whites
- 50 g white sugar
- ¼ teaspoon cream of tartar

### Tres Leches:

- 120 ml condensed milk
- 120 ml fresh milk
- 120 ml coconut milk
- 120 ml evaporated milk

## Let's Get Baking!

1. In a mixing bowl, sift together cake flour, baking powder and white sugar. Add the vegetable oil, fresh milk, and egg yolks. Mix until well-blended.
2. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 50 g white sugar, continuing to beat until stiff peaks form. Gently fold the meringue into the cake batter in three additions, making sure not to deflate the egg whites.
3. Pour the batter into the prepared pan, smoothing the top with a spatula.
4. Bake for 25-30 minutes on a pre-heated oven at 350°F (180°C), or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the cake has cooled, poke holes all over the surface using a fork or skewer.
6. In a bowl, whisk together the condensed milk, fresh milk, coconut milk, and evaporated milk. Slowly pour the tres leches mixture over the cake, allowing it to absorb the liquid. Let the cake rest for at least 2 hours, or refrigerate overnight for the best results.
7. Decorate with freshly whipped cream and slices of strawberries on top.

## Serving Suggestions

Serve your Chef RV Strawberry Tres Leches Cake with a generous layer of whipped cream and a topping of fresh, sliced strawberries. It pairs wonderfully with a scoop of vanilla ice cream or a side of mixed berries for a refreshing contrast.

## Nutrition Information

Assuming 12 servings, each serving (approximately 117 g) contains:

- Calories: 324 kcal
- Protein: 8.3 g
- Fat: 15.1 g
- Carbohydrates: 39.2 g
- Sugars: 28.8 g

## Tips and Tricks

For an extra punch of flavor, try macerating the strawberries in a bit of sugar and a splash of balsamic vinegar or lemon juice before topping the cake.

- For a tropical twist, use a mix of fresh pineapple and strawberries as toppings.
- When folding the meringue into the cake batter, use a gentle hand to prevent deflating the egg whites, which could result in a denser cake.

## Ingredient Substitutes

- If you don't have fresh milk, you can substitute it with any other brand of fresh milk.
- For a dairy-free option, replace the condensed milk, fresh milk, and evaporated milk with equal amounts of coconut milk or almond milk. Note that this will alter the flavor and texture slightly.

## A Few Tasty FAQs

### How long can I store the Strawberry Tres Leches Cake in the refrigerator?

The cake will keep in the fridge for up to 3-4 days, covered with plastic wrap or stored in an airtight container.

### Can I freeze the cake?

Yes, you can freeze the cake after soaking it in the tres leches mixture. Wrap the cake tightly in plastic wrap and aluminum foil, then store in an airtight container. It can be frozen for up to 1 month. To serve, thaw it in the refrigerator overnight.

### Can I make this cake without strawberries?

Absolutely! Feel free to experiment with other fruits like raspberries, blueberries, or even peaches for a delicious twist.

### Can I use a different type of cake for the base?

While the traditional tres leches cake uses a sponge cake, you can try using a chiffon cake, pound cake, or even a vanilla sheet cake as a base. However, keep in mind that the texture and soaking capacity may vary.

## Last Bites

Dive into the scrumptious world of Chef RV's Strawberry Tres Leches Cake and impress your friends and family with this delightful dessert. With its rich, milky goodness and fresh strawberry topping, this cake is sure to become a favorite at your gatherings. Happy baking!


Delight your taste buds with this mouthwatering Chef RV Strawberry Tres Leches Cake. Find out how to create this perfect blend of flavors right in your kitchen!

Snack Recipes

Chef RV Double Chocolate Chunk Cookies

Chef RV Holiday Oatmeal Cookies

Chef RV's Baked Cheesecake

Chef RV's No Bake Cheesecake

Sweet and Spicy Korean Chicken

Chef RV Strawberry Tres Leches Cake