Thursday, January 22, 2009

Tres Leches Cake


After ordering Tres Leches cake at a restaurant on Wed and being sorely disappointed, I thought I'd made my own.  It's a mexican cake and the consistency is closer to flan than traditional cake.  The original recipe called for 1 T rum but I left that out.

1 1/2 cup cake flour
1 teaspoon baking powder
1 cup sugar + 1 t sugar
1/2 cup butter, softened
5 eggs, large
1 teaspoon vanilla extract, divided
1/3 cup + 1 c. milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup heavy cream

Preparation:

Preheat oven to 350 degrees and grease a 7 x11 x 2 inch baking pan.  Combine flour and baking powder. In a separate bowl, cream the butter, 1c sugar, and 1/2 teaspoon vanilla extract.  Add the eggs to the sugar mixture one at a time until foamy. Alternate adding a little bit of the flour mixture with 1/3 c. milk until all is added in.  Pour batter into greased pan and bake 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool on a wire rack for 20min. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup evaporated milk. Slowly pour over cooled cake. Refrigerate for 3 hours. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 1 cup heavy cream, 1/2 teaspoon vanilla and 1 t sugar. Beat until peaks form. Spread a thin layer over the cake.

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