Tres Leches Cake

tres_leches_cake_2

You know the word association game, where someone says a word and you think of the first word that comes to mind? Birthday . . . party. Chocolate . . . milk. Wedding . . . bride. Well, the first word that usually comes to my mind? Cake! Birthday cake. Chocolate cake. Wedding cake. See how that works? Haha! Cake is such a fabulous food and is perfect for celebrating any occasion. This is the best week of the year at my house because we celebrate two birthdays. Which means cake. Twice!! My husband’s choice? Tres leches cake. Translation? Cake drenched with three kinds of milk. Or something like that. It is so moist . . . you can just see the cake swimming in sweetness.

 

½ c butter, melted and cooled

5 eggs

1 c sugar, divided

1 t vanilla

1½ c flour

1 t baking powder

½ t coarse salt

1 14-oz. can sweetened condensed milk

1 12-oz. can evaporated milk

1 c whole milk (or half and half)

2 c heavy cream

fresh sliced strawberries for garnish, optional

 

In large bowl beat eggs and ¾ cup sugar with electric mixer on high speed until pale and thick, 4 minutes or so. Beat in vanilla. Add flour, baking powder and salt. Mix on low speed until combined. Fold in melted butter. Pour into buttered 9 x 13 glass baking dish and bake at 350°F for 25-30 minutes* or until top is golden brown. Mix together sweetened condensed milk, evaporated milk and whole milk (or half and half). Poke entire surface of warm cake with wooden skewer or fork. Pour milk mixture over cake. Refrigerate.

 

When ready to serve, whip cream and remaining ¼ cup sugar with mixer on medium speed until soft peaks form. Spread on cake. Garnish with sliced strawberries, if desired.

 

*if using a metal pan, cut cooking time in half

 

Source: Martha Stewart

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