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tres leches

Okay, it’s time for the greatest blog post of all time.

It’s tres leches time.

I have received rave reviews many a time for this recipe (thanks, Martha Stewart… not that she gave me a rave review… but she gave me the recipe). I had one guy tell me,

“The only thing I don’t like about tres leches is that it ruins all other cake for me.”

So… consider yourself warned.

Here’s what you will need:
1 stick butter, melted and cooled
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. coarse salt
5 large eggs
1 cup sugar
1 tsp. pure vanilla extract
2 cups heavy whipping cream


fruit for the top (strawberries, blueberries, raspberries, blueberries, peaches… or all of the above)

And… don’t forget… the tres leches:


1 can (14 oz.) sweetened condensed milk (first leche)
1 can (12 oz.) evaporated milk (second leche)
1 cup whole milk (third leche, baby)


Preheat the oven to 350 degrees F. Then, whisk the dry ingredients together in a pan–the flour, baking powder, and salt.


I’d like to just take a moment to highlight some of our key players here; ingredients that really take this cake to the next level. #1–there’s the PURE vanilla extract. Let’s just say… I’m pretty sure pure anything is always better than imitation.


#2-COARSE salt… I’d just like to point out that it says perfect for GOURMET baking. That’s right.


Last, my favorite cooking spray. It actually has flour IN it–so you get the whole floured pan effect, without the work.


In a separate bowl, beat the eggs & 3/4 cup sugar till they are pale and thick–about 4 minutes at high speed (thank heavens for my Kitchen Aid)

Add the vanilla and beat to mix. Then, gradually add the dry mixture until thoroughly combined (put your mixer on low). Last, fold the butter in with a rubber spatula.


Make sure you grease the pan first, then pour the mixture into a rectangular cake pan. Put in the oven and cook for 20-25 minutes (I used a metal pan… it may take a bit longer if you use a glass pan). Keep an eye on it, and take it out when the top is golden brown and a toothpick placed in the middle comes out clean.

Now, to get the leches ready. Mix together the evaporated, sweetened condensed, and whole milk in a bowl.


Then take a toothpick, fork, or other sharp object and poke holes all over the top of the cake (yes, you can do this while it is still warm).


Pour the milk mixture over the top, making sure to cover the cake evenly. Let the cake sit for about an hour (or longer… if it’s longer, I would stick it in the fridge).


Last, mix the heavy whipping cream and 1/4 cup of the sugar to medium peaks (it should look like it does above).

Spread it all over the cake, and then top with fruit. Or, you can serve the fruit separately and let people put however much on it they want (that’s how I like to do it).

Then, die and go to heaven. Seriously. You won’t regret it.

comments

June 27th, 2011 at 3:28 pm

Three cheers for three milk cake!

June 28th, 2011 at 4:15 am

cant wait for you to cook for me lol

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