Tres Leches Cake


Last weekend The Keeper and I headed over to the apartment of some friends of ours. The were cooking dinner, so dessert was our responsibility. After having recently uploaded a gorgeous bit of food porn to my DeviantArt account, I decided I wanted to try making Tres Leches Cake for our friends.
Tres leches cake is a sponge or butter cake which is soaked in a mixture of evaporated, condensed and whole milk (or, according the Wikipedia, heavy cream). Every time I’ve ever had it there has also been whipped cream slathered on top and usually there’s some kind of fruit involved too. The milks that soak into the cake make it sort of taste like ice cream while the cake gives it a slightly grainy texture. It’s very sweet but very light.
Here is the recipe I used:

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

I think that if and when I make this again I will probably use powdered sugar for the whipped cream rather than granulated because the whipped cream turned out just slightly gritty, but otherwise this cake turned out wonderfully.

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