This delicious Tres Leches Cake is a sponge cake soaked in a sweet 3-milk mixture.
Course:
Dessert
Cuisine:
Mexican
Servings: 12
Author: Leona Konkel
Ingredients
6 ¾ouncescake flour
1teaspoonbaking powder
¼teaspoontable salt
4ouncesbutterroom temperature
8ouncessugar
5eggs
1 ½teaspoonsvanilla extract
For the glaze:
12ouncesevaporated milk1 can
14ouncessweetened condensed milk1 can
1cuphalf-and-half
For the topping:
2cupsheavy cream
8ouncessugar
1teaspoonvanilla extract
Instructions
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Beat butter using an electric mixer until fluffy, about 1 minute. Turn the speed down to low and add the sugar gradually, stopping to scrape down the sides and bottom. Add eggs 1 at a time and mix until just combined. Spread into a greased and floured 9x13-inch pan and spread out; the batter will be thin.
Bake at 350F for 20-25 minutes, until cake is lightly golden.
Place cake pan on a cooling rack and cool for 30 minutes. Poke holes all over the cake with a fork and let cool the rest of the way.
Mix together evaporated milk, sweetened condensed milk, and half-and-half, preferably in a giant measuring cup that you can pour from. Pour the glaze over the cake. Refrigerate cake overnight.
Topping and serving
Combine heavy cream, sugar, and vanilla in the bowl of a stand mixer. (You can also do this with a handheld electric mixer.) Use the whisk attachment on low until stiff peaks form, then whisk on medium speed until thick. Spread over cake and chill until ready to serve. Keep leftovers refrigerated.