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Posted: Wednesday October 20, 2010 8:39 AM
Here's my recipe for Tres Leches Cake.
I don't remember where I found it, but my MIL used to do it this way. She was born and raised in Mexico. It is VERY good stuff!
Tres Leches Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup unsalted butter or margarine
1 cup white sugar
5 large eggs
½ teaspoon vanilla extract
2 cups whole milk or half and half
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
Substitute 2 cups eggnog for whole milk
Substitute 2 cups coconut milk for whole milk
Reduce 2 cups whole milk by 2 ounces and add 1 ounce of Kahlua and 1 ounce of Rum, or 2 ounces or either.
1 ½ cups heavy whipping cream
½ cup white sugar
1 teaspoon vanilla or almond extract
Pinch of salt
Ground Cinnamon – optional
Maraschino Cherries – optional
Preheat oven to 325 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs one at a time and beat until incorporated. Add 1/2 teaspoon vanilla extract; beat well.
For a lighter – more porous texture – separate eggs and whip whites to soft peaks. Fold whipped egg whites into the beaten wet mixture AFTER the flour mixture has been incorporated.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 325 degrees F (175 degrees C) for 30 minutes or until top is golden brown, and toothpick test is clean.
When cake has cooled, pierce cake all over with a fork. Combine the three milk products; whole milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake. Refrigerate soaked cake for one hour ( to overnight ) to allow all the liquid to be completely absorbed.
Prepare whip cream topping with 1 cup of the sugar, and the 1 teaspoon vanilla together until thick. Spread over the top of cake. Sprinkle the top with ground cinnamon. Refrigerate cake and leftovers.
This cake can be topped with caramelized milk.
Pour 14-ounces of sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 60 to 75 minutes, or until thick and light caramel-colored. Remove from heat. Beat with hand mixer until smooth. Cool mixture. Pour over cooled cake just before serving.
Traditionally . . . the edges of the cake are cut off and not served.