Tres leches Cake: A Cinco De Mayo Treat!
 
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Tres leches cake: a light airy sponge cake that has been soaked in three milks- evaporated milk, condensed milk and heavy cream. The cake is best prepared a day in advance, as it takes time for the cake to soak all the glaze. It is a messy cake, but it's so tasty that you would have been licking your fingers either ways, at least now you have an excuse!
Author:
Recipe type: Dessert
Cuisine: Spanish, mexican
Ingredients
For the cake:
  • 1-3/4 cup (190 gm) cake flour, plus extra for preparing the pan
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 cup plus 1-1/2 tsp. sugar
  • 5 large eggs, room temperature
  • 1-1/2 tsp. vanilla
For the glaze:
  • 1 12-oz. can evaporated milk ( since evaporated milk is difficult to find in India I mix 1 cup milk powder in 1¼ cup water and use that instead)
  • 1 14-oz. can (or 400 gm) sweetened condensed milk
  • 1 cup half-and-half
For the topping:
  • 2 cups heavy cream ( I used only 1½ cups, because that's all I had)
  • ¼ cups powdered sugar ( I reduced the sugar by 1 tbsp because of the reduced cream)
  • 1 tsp. vanilla
  • Caramel drizzle on top
Instructions
For the cake:
  1. Preheat the oven to 350°. Lightly grease and flour a 13"x9" pan and set aside.
  2. Whisk together the cake flour, baking powder and salt.
  3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute.
  4. Decrease the speed to low, and with the mixer still running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary.
  5. Add the eggs, one at a time, and mix to thoroughly combine.
  6. Add the vanilla and mix again.
  7. Add the flour mixture to the batter in three batches and mix until just combined.
  8. Transfer the batter to the prepared pan and spread evenly. It will seem like a small amount of batter for a cake. Bake for 20 to 25 minutes, or until the cake is lightly golden and a toothpick comes out clean.
  9. Turn cake out onto a rimmed platter and allow to cool for 30 minutes. Poke the top of the cake all over with a fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
  1. Whisk together the evaporated milk, sweetened condensed milk, and the half-and-half in a medium bowl.
  2. Once combined, pour the glaze over the cake. It will seem like a lot of glaze but don't worry it's supposed to be like that.
  3. Take your time and let it keep soaking in as you pour. The cake will not completely soak up the glaze until it has sat overnight. So, pop it into the fridge and finish it the following day.
For the topping:
  1. Place the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer.
  2. Using the whisk attachment on medium speed, whisk together until stiff peaks are formed. Increase mixer to high and whisk until thick. (be careful to not over whip as the cream will turn into butter!)
  3. Spread the topping onto the cake, and allow it to chill in the fridge until ready to serve. You can serve the cake with cherries/pineapple on top or with a caramel drizzle, like I did.
Recipe by The Novice Housewife at https://novicehousewife.com/2011/05/05/tres-leche-cake-a-cinco-de-mayo-treat/