Tres Leches Cake
I saw this recipe on Pioneer Woman's site, and had to try it. I didn't want to make it with just Dan n I at home. If he ended up not liking it, I knew I would eat the whole darn thing myself....TROUBLE!
So when Jenna and Christian came to visit I thought - "Hey! This is a great opportunity to make a new recipe, and hopefully take Christian back in time:)"
Sure enough, when I asked Jenna if she knew if Christian had ever heard of Tres Leches Cake, her eyes light up! This was the cake he remembered from his younger Birthdays! Good news for me, but also ALOT of pressure to make it perfect.
Well, the cake turned out wonderful! And Christian reassured me it turned out like it was supposed to....(though I am not sure he would tell me if it didn't:)) We did manage to eat the WHOLE thing :)
Looking back on memory lane, Christian did mention that there was often a layer of strawberry puree type stuff in the center of the cake.....Yummy!!
Tres Leches Cake
-This is a very moist cake, similar to the moistness of Better Than Sex Cake.
-I did not use the Cherries on top that are in this recipe.
-The only thing I did not like about this recipe was the waste of the extra milk mixture that was supposed to be discarded.(I used it for coffee in the mornings)
-This recipe was taken from Pioneer Woman. Check her site out...it is fab!
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
-Preheat oven to 350 degrees.
-Spray 9 x 13 inch pan liberally until coated.
-Combine flour, baking powder, and salt in a large bowl.
-Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.
-Pour egg yolk mixture over flour mixture and stir very gently until combined.
-Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
-Fold egg white mixture into other mixture very gently until just combined.
-Pour into prepared pan and spread to even out surface.
-Bake for 35 to 45 minutes or until toothpick comes out clean.
-Turn cake out onto a rimmed platter and allow to cool.
-Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher.
-When cake is cool, pierce the surface with a fork several times. MAKE SURE CAKE IS COOL
-Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. I EVEN SPOONED SOME ON THE EDGES
-Allow the cake to absorb the milk mixture for 30 minutes.
-Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
-Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries.
-Cut into squares and serve.