Classic Tres Leches Cake

image

My mom loves my tres leches cake. It’s her all-time favorite. She requests it for birthdays, holidays, general hang-out days, basically any time I can make it. Considering she is the makes of all my favorite dishes, it’s a great pleasure to know one of my own, is her favorite as well. For Mother’s Day, I knew I had to make it and after the hearty beef bourguignon, this light and airy cake was the perfect dessert.

What you’ll need:

1 cup All-purpose Flour

1-1/2 teaspoon Baking Powder

1/4 teaspoon Salt

5 whole Eggs

1 cup Sugar, Divided

1 teaspoon Vanilla

1/3 cup Milk

1 can Evaporated Milk

1 can Sweetened, Condensed Milk

1/4 cup Heavy Cream

What to do:

Preheat oven to 350 degrees. Spray your pan liberally until coated. I choose a round pan this time, because I was only making it for 5 of us. But you can choose a larger, square pan if you’re making this for more people.

Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.

image

image

Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

image

image

image

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

image

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

image

image

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

image

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all the milk mixture and make sure to get the edges of the cake as well. Allow the cake to absorb the milk mixture for 30 minutes.

image

Many people ice the cake, but my mom is not a fan of the whipped cream topping so I usually skip it. If you’d like to ice it however, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake, and then serve yourself a piece…or two. Have you tried tres leches cake?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s