Tres Leches Cake

by Two Chums on June 25, 2015

Moist delicious cake covered with whipped cream and maraschino cherries. How can that be anything but yummy?If you haven’t ever tried this yummy cake, now may be the time to try it. As the name of the cake says it is made with three kinds of milk. It is moist, sweet and muy delicioso!

TRES LECHES CAKE

Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter
1 cup whole milk
5 large eggs, room temperature, separated
2 cups sugar
2 teaspoons vanilla extract

Tres Leches (3 Milk) mixture:
1 cup evaporated milk or 1/2 and 1/2
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream

Topping:
1 pint whipping cream
1/4 cup sugar
2 teaspoons vanilla
1 small jar maraschino cherries, chopped

1. In a bowl combine flour, baking powder, salt, and cinnamon. Stir to combine.}

2. Separate yolks from egg whites. Put the yolks in the bowl of your mixer with 1-1/2 cups of the sugar. Beat until the mixture is pale yellow and doubled in volume, about 5-7 minutes.

3. Melt butter and stir together with milk and vanilla. Add to egg yolks and sugar mixture and stir just to combine.

4. Stir in 1/2 of the flour mixture and stir lightly then add remaining half of flour and stir again to fully combine, about 30 seconds longer.

5. Remove batter to another bowl. Wash bowl of the mixer well. Beat egg whites with remaining 1/2 cup of sugar until soft peaks form. Add beaten egg whites to batter and stir lightly to combine, trying not to deflate egg whites.

6. Pour into a greased 9″ x 13″ baking dish. Bake cake in a preheated 350 degree oven for 35-45 minutes or until cake is golden browned and the sides of the cake are just beginning to pull away from the baking dish. Cool cake for 10 minutes.

7. When the cake has cooled a bit use a fork and poke holes at 1 inch intervals being sure to poke holes close to the edges as well.

8. Pour très lèches mixture over the cake. Try to pour the mixture evenly over the cake. It will appear that there is too much milk at first but this is a sponge cake and in about 5-10 minutes, at the very most, it will all be absorbed.

9. Refrigerate the cake for 1 hour or up to 24 hours. While the cake is in the refrigerator, whip the cream with the sugar and vanilla until firm peaks are formed. Remove the cake from the refrigerator and top with whipped cream and cherries.

Now who wouldn’t love a piece of this?