I saw this recipe for Tres Leches Cake on Pioneer Woman's site, and had to try it. When Jenna and her friend came to visit I thought - "Hey! This is a great opportunity to make a new recipe!" Jenna's friend spent some of his younger years in Mexico so I was hoping he would give my cake the nod.
His eyes lit up when he heard I was making Tres
Leches Cake! This was the cake he remembered from his early day
Birthdays! Good news for me, but also A LOT of pressure to make Tres Leches Cake just like his Grandma had.
the cake turned out wonderful! And Christian reassured me it turned out
just like it was supposed to. We did manage to eat the WHOLE thing.
Moist and perfectly milky sweet I will be making this Tres Leches Cake for years to come on Cinco De Mayo and special occasions.
Looking back on memory lane, Jenna's friend did
mention that there was often a layer of strawberry puree type stuff in
the center of the cake.....I may try that one of these days. He also
reminisced about the days hanging out in the sugar cane fields.
Something you do not find in North Dakota where he lives now.
All in all I was happy that I could give my house guest a familiar and comforting taste in not such a familiar place.
-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)
Tres Leches Cake
Recipe from Pioneer Woman
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.