Hola everyone! Today I bring you a cake I have made many times, and was surprised I hadn’t posted about it yet… it is my tres leches cake! “Tres leches” means “three milks” in Spanish. Its name comes from the fact that this fluffy sponge cake is soaked in three types of milk: condensed, evaporated, and half and half. Then to make something good even better, you top the now very moist cake with some fresh whipped cream! Yumm-O!
This recipe is adapted from my favorite Food Network chef Alton Brown’s “Good Eats” show. I tried to look for this same recipe on the Food Network website, but could not find it, so there is no link. I got this recipe by recording the Good Eats episode and writing down really fast the recipe as he explained.
Hope you enjoy it!
Tres Leches Cake
~makes one 9x13in cake pan
6-¾oz cake flour
6-¾oz cake flour
· 1 tsp baking powder
· ½ tsp salt
· 4oz (1 stick) unsalted butter, softened
· 8oz sugar
· 5 eggs
· 1 ½ tsp vanilla extract
· 12oz (1 can) evaporated milk
· 14oz (1 can) condensed milk
· 1 cup half & half
· 2 cups chilled heavy cream
· 5oz sugar
· 1 tsp vanilla extract
Pre-heat the oven to 350F, lightly grease and flour a 9x13in baking pan and set aside. Sift flour, baking powder and salt into a separate bowl. In a stand-up mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, then lower speed to about medium and gradually add sugar (about 1 minute). Then add eggs, one at a time, beating until each has dissolved into batter. Add vanilla extract. Add dry ingredients in three installments while beating in low speed. Transfer batter into the prepared baking pan and bake for 20-25min or until it is lightly golden.
Mix all 3 milks (evaporated, condensed and half & half) together in a bowl. Cake must cool on a cooling rack for 30 minutes before adding the milk mixture. Perforate cake with a fork.
This is where you can enlist some fun help :)
Add milk mixture into cake pan and wait about 5 minutes until milk has been absorbed by cake.
Do you see the spoon trying to make its way into the cake on the right side?
I'll give you one guess on who it may be...
Place cake in the refrigerator overnight before adding topping.
Before ready to serve, beat heavy cream with sugar and vanilla extract until soft peaks hold themselves. Lather cake with whipped cream and it is ready to serve!
Check out how moist the cake is!!!