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Tres Leches.

November 17, 2010 by Carolina

Growing up in Miami I came to love Cuban cuisine, especially the baked goods. Tres Leches is probably my favorite type of cake, it’s moist, extra sweet (I have a huge sweet tooth) & amazing. It also happens to be my friend Tracey’s favorite cake, which I made her as a gift on her special day. Are you ready for the best cake you’ll ever have?

Cake Ingredients

1 1/2 Cups of Flour

1 TSP Baking powder

1/2 Cup Unsalted Butter, room temperature (about 8 TBS)

3/4 Cup of Sugar

5 Eggs

1/2 TSP Vanilla Extract

1 Cup Whole Milk

1 Cup Condensed Milk

2/3 Cup Evaporated Milk

Preheat oven to 350°F. Grease & flour your baking pan (I like canola spray & use a 8×11-inch pan); set aside. In a large bowl, sift the flour & baking powder.

In a separate bowl, using a mixer, cream the butter & sugar together on medium speed until the sugar & butter are combined.

Reduce mixer speed to medium-low & begin to add the eggs, one at a time. Make sure you allow each egg to be fully mixed in before adding the next. After mixing in the last egg go ahead & add the vanilla & beat until fully combined (it’ll look a little foamy).

You are now ready to fold in the sifted flour/baking soda. Do it a little bit at a time until its all incorporated into the mixture & becomes a consistent batter.

Pour the batter into the greased pan & bake 30 minutes; you’ll know its done when you stick a knife in the middle & it comes out clean. Remove from oven and set aside to cool.

When the cake is almost cool, in separate bowl, mix the whole, sweetened & condensed milks together. Once the cake is cool, piece it all over with a fork. Pour the milk mixture over the whole cake.

Place the cake in the refrigerator for 3 to 6 hours, until the milk is completely absorbed (see below). You are now ready to make the icing.

Icing Ingredients

1 1/2 Cups Whipping Cream

1/2 Cup Sugar

1 TSP Vanilla Extract

In a bowl, beat the whipping cream, sugar & vanilla together with a mixer until the icing reaches the consistency of whipped cream (about 6-8 minutes).

Traditional Tres Leches is typically frosted & topped with cherries. Since this was a special occasion Tres Leches I opted to pipe the icing on the cake. I also added silver sugar balls, for a little glam.

The birthday girl & guests loved the cake. I hope you do too. Buen provecho!