"Tres Leches Cake" is named for the three milks in the soaking liquid The three milks in the soaking sauce for Tres Leches are sweetened condensed milk, evaporated milk and heavy cream. Due to the rich ingredients and that it is soaked in a creamy syrup, Tres Leches Cake is extremely dense and moist, almost like a custard.
Preparation Time: 15 minutes
Cook Time: 50 minutes
- 1 1/2 cups cake flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1/3 cup oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 1/2 cup whole milk
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 170 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for 30 minutes.
- 12 oz. evaporated milk
- 14 oz. sweetened condensed milk
- 1/2 cup heavy cream
Whisk together the three milks. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Voila your "Tres Leche Cake" is ready to serve.
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