Friday, April 22, 2011

Tres Leches Cake

Once in a while, a dessert that is just too amazing for words will present itself to you.

Tres Leches cake is one of those desserts. I am so not kidding.

My friend, Daniela, who hails from Mexico, introduced me to this gorgeous cake about 4 years ago. She thoughtfully brought me a piece that was leftover from a party she had with her family. True story, I licked the dish clean.

I was so very fortunate to be reunited with this mouthwatering masterpiece a few months later at her daughter's birthday party, but this time, the cake was made by a close friend of hers who happens to be pastry chef...and Mexican, so we are talking authenticity at it's finest. 

I moaned through every single bite. In front of complete strangers. In a building that echoes. Loudly.

Dignity - Nil. Stomach - 1.


½ cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract
1½ cups all purpose flour
1½ teaspoons baking powder
1 cup milk
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk OR coconut milk

1 ½ cups whipping cream
¼ cup powdered sugar
½ teaspoon vanilla

Preheat oven to 350°F. Grease and flour a 13 x 9-inch baking dish.

Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and vanilla.

Combine flour and baking powder; add gradually to butter mixture, stirring to blend.

Pour batter into prepared baking dish.

Bake for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over....and I mean all over! I used a skewer and realized I would be there all day!

Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Mix whipping cream, sugar and vanilla in a chilled bowl and whip.

Spread over cake and chill. Sprinkle with cinnamon just before serving. 

Happy Baking!

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