 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
Three milks (hence the name Tres Leches) are combined and poured over the baked cake. The cake absorbs the milks, becoming dense and moist cake, a cross between a custard and a cake. Ingredients:
3/4 cup butter, softened |
1 1/2 cups sugar, divided |
1 1/2 teaspoons vanilla extract, divided 5 eggs |
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon cream of tartar |
1 cup whole milk |
1 (12 ounce) can evaporated milk |
1 (14 ounce) can sweetened- condensed milk |
2 cups heavy cream |
1 tablespoon rum or 1 tablespoon liqueur |
fresh berries (to garnish) (optional) |
Directions:
1. Preheat oven to 350°F Grease and flour a 13 x 9-inch baking dish.
2. Combine butter and 1 cup sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Add 1 teaspoon vanilla. Beat in eggs one at a time, mixing well.
3. Combine flour, baking powder and cream of tartar. Add to butter mixture slowly and beat well. Spread batter in pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Set aside to cool.
4. Stir together milk, evaporated milk and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake. Refrigerate cake.
5. Combine heavy cream, remaining 1/2 cup sugar, remaining 1/2 teaspoon of vanilla and rum. Beat until thick and spread over cake. Refrigerate until ready to serve.
6. Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on dessert plates. Garnish with fresh berries, if using.
|
|