Whenever I’m at Whole Foods I will make sure I go and look at the desserts. They do a wonderful job there. I love beautiful desserts. Ok, I love ugly desserts too like dump cake, that ain’t very pretty but it sure is delicious! I never judge a dessert by its appearance! Never! I will try almost any dessert. I’m a caterer for goodness sake I have to see if it’s worthy of my customers first, right? 😉 I will almost never turn down something someone made. Even if I’m full I can usually endure one more fork full just to see how other people’s food taste and try to figure out how they made it. So, who I’m I kidding I always judge….my food and yes yours too. Gosh, sorry! I know you all do it too! Don’t judge me!
Setting all judging aside this cake is always a winner! Tres Leches (three milk) is seriously one of my favorite cakes and even probably one my favorite desserts. Spongy, milky, sweet and leaves you begging for another piece. I’m so sorry for all you lactose intolerance out there. Soooo sad! One bite might be worth it though, or not, because after the first bite it would just leave you in a state of frustration wanting more. You decide…
The first time I made this dessert was with my youngest sister Becky who lives in Okinawa Japan. Becky loves desserts equally like me. It’s a crazy madness. When we are together we certainly don’t help each other out on restraint. Whenever she is home I blame her for weight gain and vise-versa. Once again though it’s worth it. There’s nothing like cooking/baking with your family.
A sister is one of the most precious people in the story of your life. And you’ll always be together, whether you’re near or apart. Thank you Lord for my younger “twin” oxox.
Becky and my Hubby….Kent just can’t get enough of my sisters!
Pour the 3 milk mixture completely over the cake. Now, two things…the recipe says for it to cool completely before you pour the milk on it. I have done it both ways, and I prefer doing it while it is still warm. Also, the recipe calls to reserve 1 cup of the milk mixture and just throw it away. BELIEVE ME, IT IS NOT TOO MUCH ON THE CAKE. DO NOT THROW AWAY! POUR IT ALL ON THE CAKE! ALL OF IT!
Tres Leches Cake
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
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
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. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
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.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
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 but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Recipe courtesy of Pioneer Woman.