jump to navigation

Tres Leche Cake (Three Milk Cake) December 1, 2010

Posted by frizzybaker in Dessert.
trackback

The Tres Leche Cake is back by popular demand at work! I had a special request to make it again! The request was made by one of my FAVORITE respiratory therapists; she is leaving us night shifters and switching to days (BOOO!) We wish her the best but secretively hope she comes back to nights

My recipe was adapted and tweaked from www.allrecipes.com

Ingredients

Batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs, separated
1/2 teaspoon vanilla extract 
 
Milk Mixture
1-2 cups 1% I use 1% milk instead of whole milk to cut down on some of the calories and trust me when I say you don’t miss any flavor! I have used both 1 or 2 cups of milk. If you prefer a little milk on the bottom, use 2 cups, if not use 1 cup. But are delicious, however.
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

Frosting
1 cup heavy whipping cream
1 tsp white sugar
1/2 teaspoon vanilla extract

 Directions
1. Preheat oven to 325 degrees. Butter a 9-by-13-inch baking dish.

2.  Cream butter and sugar together with mixer on high-speed until light and fluffy. Mix in egg yolks; beat well.

3. In another bowl, beat egg whites to soft peaks.

4. Using a rubber spatula, fold whites into yolk mixture until almost combined. This is a very light sponge cake which is why you don’t want to overmix. The more air you keep in the cake, the more sponge-like and absorbent it will be which is perfect when adding the milks.

5. Sift flour and baking powder together and  gently fold the flour into wet mixture (do not overmix).

I had a friend to help me out! teehee

6. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Poke a LOT of holes in cake. Let cool 20 mins.

Holes vs. no holes

Milk:

1. Whisk the milk, condensed milk, and evaporated milk together.

2. Pour over the top of the cooled cake.

3.  Stick in the fridge overnight and let all the milks absorb.

Frosting:

1. In a large mixing bowl, with an electric mixer, whisk the heavy cream until it begins to thicken. Add 1 tsp. sugar and 1/2 tsp. vanilla extract and continue whisking until stiff peaks form. Using a spatula, spread cream over the top and sides of the cake.

I forgot to snap a picture of the finished product AND all of my co-workers ENJOYING it, but it looked like this:

(www.iamahoneybee.com)

Creamy goodness. Enjoy! I know we did! 🙂

Advertisements

Comments»

1. Gigi - December 3, 2010

Wow! That looks like a yummy cake. Is it like pudding?

frizzybaker - December 3, 2010

Nope! it’s cake but it’s veery moist

2. Gigi - December 4, 2010

Looks delicious!

3. Trish - January 15, 2011

When do you add the butter?

frizzybaker - January 15, 2011

Step 2!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: