Sunday, November 15, 2015

Tres Leche Cake!


My husband is celebrating his birthday tomorrow, and although he likes angel food cake for his birthday, I decided to make Tres Leche cake instead because this year's theme is his favorite, Mexican food, hence, this recipe. He tasted this cake at a local Mexican restaurant and liked it, but the dessert didn't even come close to being as moist and rich as this recipe. This is a very easy recipe that is done in steps, each taking very little time to do.



 CAKE BATTER:

4 tablespoons unsalted butter
8 ounces granulated sugar

6 3/4 ounces cake flour (no, not a cake mix)
1 teaspoon baking powder
1/2 teaspoon kosher salt

5 whole eggs
1 1/2 teaspoon vanilla


GLAZE:

12 ounce can evaporated milk (whole)
14 ounces can sweetened condensed milk
1 cup half-n-half

FROSTING

2 cups heavy cream
8 ounces granulated sugar
1 teaspoon vanilla extract


PREHEAT OVEN TO 350 degrees

First things first. Measure out the cake flour and rest of dry ingredients in a separate bowl, blending together. Let sit.



Using the paddle on your mixer, add the butter and sugar and whip until fluffy on medium speed. If all you own is a hand mixer, that's fine too. Now, add 1 whole egg at a time, whipping after each addition. Add the vanilla and blend. Remove bowl from mixer and add the dry ingredients a little at a time, whisking with a wire whisk after each addition until you have a smooth batter with air bubbles. Coat a 13 X 9 rectangular baking dish with spray and add the batter.




Transfer the cake pan to the oven and bake for 20-25 minutes or until a toothpick comes out clean. The top will be a golden brown. Allow to cool for about 30 minutes or until internal temp is 200.

In a large measuring cup, whisk together the 3 milks until thoroughly combined. Poke mucho holes in the top of the cake and pour the milk mixture over top. At first, it will look like you've flooded it, but trust me, the cake will absorb the moisture. Cover with plastic wrap and place in refrigerator overnight.

This is what it looks like after you pour on the three-milk liquid
 
 
This is what it looks like an hour later



I used this 10 X 2 round only because my 13 X 9 rectangular baking dish was still at the party we attended the other night. Either will work.

Whip the frosting and cover top of cake.Return to refrigerator. This cake is served right from the baking vessel you baked it in. Sprinkle each serving with cinnamon and get ready for the compliments--this recipe is another one of those OMGs, because every bite just melts in your mouth with moisture and deliciousness.