Pardon my blogging hiatus… Maybe another day I will explain, but for now, in honor of Cinco De Mayo I’m bringing you a super simple, a tad bit sweet but perfectly textured Tres Leches Cake. Many versions of this cake can turn into a mushy wet mess thanks to the tres leches (three milks) the cake is soaked in – heavy cream, evaporate milk and condensed milk. But this one holds together perfectly and you’re not left feeling as though you’re eating a cake pudding but an actual cake.
I began by making a sponge cake. In a medium bowl I whisked flour along with baking powder and salt. In the bowl of my stand mixer I combined 3 eggs with sugar and vanilla extract and beat them on medium-high speed until the mixture was light and fluffy. I then added in half of the flour mixture at low speed, then gradually added in whole milk and finally the remaining flour. After pouring the batter into a 9×13-inch buttered dish I baked it in a 350F preheated oven for about 25 minutes.
I let the cake cool for about a half hour and then poked holes in it with a fork and then poured the three milk mixture over the cake.
After letting the cake sit overnight in the fridge, the following day I enjoyed a piece with some strawberries and whipped cream. One word for this dessert… YUM!!!
Ingredients: 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs, at room temperature 1 cup sugar 2 teaspoons pure vanilla extract 1/2 cup whole milk, at room temperature 1 1/2 cups heavy cream 1 12oz. can evaporated milk 1 cinnamon stick 2 whole cloves (about 1/8 teaspoon ground) 1 14oz. can sweetened condensed milk 1/2 teaspoon ground cinnamon Directions: Preheat the oven to 350 F. Spray a 9×13 inch glass dish with non-stick spray (or lightly butter). In a medium bowl whisk together the flour, baking powder and salt. In the bowl of a stand mixer combine the eggs, sugar and 1 teaspoon of vanilla extract and beat on medium-high speed until light and fluffy – about 10 minutes. Switch the mixer to low speed and add half of the flour mixture, then gradually add in the milk and finally the remaining flour mixture. Pour the batter into the prepared baking dish and bake for 20-25 minutes, until the center of the cake springs back to the touch. Transfer the dish to a wire rack and let cool for at least 30 minutes. While the cake is cooling, in a medium saucepan whisk the heavy cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for about 3 minutes. Remove from the heat, cover and let steep for 10 minutes. In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla extract and ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine and let cool for 20 minutes. With a fork, poke holes all over the cake and gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve with strawberries and/or whipped cream. Recipe from Food & WineTres Leche Cake
Bead Yarn & Spatula 