Monday, April 30, 2012

Tres Leches Cake

I wish I could follow the title of this post with a bunch of little hearts because I love this cake so much. Something about a cake soaked in a mixture that contains 3 types of milks (Tres Leches), sweetened condensed milk (which I could each straight up with a spoon, YUM!), evaporated milk (love it in my tea when I have it around), and heavy cream, just does something for me.

With Cinco De Mayo just around the corner, I thought I'd share this delicious cake with you.


Tres Leches Cake
~serves 12~

For the Tres Leches Mixture:
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
1 c. heavy cream
1 t. vanilla extract
For the Cake
2 c. all-purpose flour
2 t. baking powder
1 t. salt
1/2 t. ground cinnamon
1/4 t. freshly grated nutmeg
8 T. (1 stick) unsalted butter
1 c. 2% milk
4 large eggs, at room temperature
2 c. sugar
2 t. vanilla extract
For the whipped cream topping
1 c. heavy cream
3 T. corn syrup
1 t. vanilla extract

1. For the Tres Leches mixture: Place the sweetened condensed milk into a large microwave safe bowl and cover tightly with plastic wrap. Microwave on low power (I chose 30% power) stirring and replacing the plastic wrap every 3-5 minutes, until the milk thickens and darkens slightly, 9-15 minutes total. (you are kind of making dulce de leche.) Whisk in the evaporated milk, 1 c. heavy cream and 1 t. vanilla extract. Cover and set aside, cool to room temperature.

2. Make the cake: Grease and flour a 13x9 inch baking dish. Adjust oven rack to middle position and preheat to 325 degrees. Whisk together flour, baking powder, salt, cinnamon and nutmeg. Heat butter and milk together in a small saucepan over low heat until the butter melts, set aside to cool slighlty while preparing the cake.

3. In the bowl of a stand mixer, add eggs. Beat at medium speed for about 30 second. Slowly add in the sugar. Increase the heat to medium high and beat until very thick and glossy, 5-7 minutes. Reduce speed to low and slowly add the butter/milk mixture and vanilla. Add the flour mixture in three additions, scraping down the sides of the mixing bowl as necessary. Then mix at medium speed for 30 seconds to fully incorporate. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes. Transfer cake to a wire rack and let cool for 10 minutes.

4. Using a skewer, poke holes all over the cake at 1/2 inch intervals. Slowly pour the tres leches mixture all over the cake. Let sit at room temperature 15 minutes, then refrigerate for at least 3 hours prior to frosting the cake.

5. Remove the cake from the refrigerator 30 minutes before serving. Beat the remaining 1 c. heavy cream, corn syrup and 1 t. vanilla to soft peaks. Spread evenly over cake. (Cake can be assembled up to 3 days ahead of when you want to serve it.

Recipe Source: Adapted slightly from Cook's Country Magazine.

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