Monday, December 8, 2014

tres leches (three milks) cake

I seem to be in the mood to try new recipes and I tried a new and different one for Sunday dessert.
This recipe is Mexican or South American in origin, but it must have been around in the US for quite awhile, since I first saw it in an older cook book of mine.
This version is from website.

Tres Leches
1 1/2  cups flour
1 tsp. baking powder
1/2 cup butter, softened
1 cup white sugar
5 eggs
1 tsp. vanilla extract

2 cups whole milk
1 14oz. can sweetened condensed milk
1 12 oz. can evaporated milk

1 1/2 cups whipping cream
3/4 cup confectioners sugar
1 tsp. vanilla extract

Combine flour and baking powder, set aside. Separate egg yolks from whites.

Beat egg whites until they form soft peaks, set aside.
In a mixing bowl, cream butter and sugar. Add egg yolks and vanilla; beat well.
Add the flour mixture a little at a time, beating after each addition.  Fold in beaten egg whites until they are fully incorporated into the batter.
Pour into a greased 13" x 9" pan. 

Bake in a preheated 350 degree oven for 20 - 30 minutes...check it frequently and don't overbake.

Allow to cool...then poke a whole lot of holes in the top of the cake with an ice pick.

this orange handled ice pick is older than my children!

Meanwhile, mix the 3 milks... whole milk, sweetened condensed milk, and evaporated milk. Pour this mixture over cooled cake...slowly so it soaks in through the holes.

Cover with plastic wrap and refrigerate over night. 

Before serving, beat whipping cream, adding in the powdered sugar and remaining vanilla after it starts to stiffen up.

Spread whip cream layer over cake.

It's ready to slice and serve!

It's a very "different" type of cake. The thing I like about it... it's just a simple, sweetly good cake. Just a cream and sugar taste. Not heavy or overly sweet.

It takes a little getting used to that "wet" texture of the cake, though. Three out of four of my family members liked it...the other said it was too much like cake that had gotten soggy from the icing.

It was fun to try this but it won't go in to my rotation of desserts. I will make it if anyone asks for it though.

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