My mom and I can happily bond by sitting and “reading” cooking magazines or cookbooks. Okay, I admit, when pictures are involved, there’s both reading and gazing (sometimes longingly) involved, but if you’re reading this blog, I’m guessing you already understand how that goes.
I never really felt the need to make tres leches cake before, until I saw an enticing picture. The funny thing is, it was the fresh fruit topping the cake that caught my attention. Then the whipped cream. Finally, the thought of cake drenched in milk, including sweetened condensed milk, sold me on trying the recipe. My mom and I then exchanged magazines, she felt as I did about the cake (well, the picture), and we decided to make said cake over 4th of July weekend, when I would be visiting my family.
So what did I think of the cake? Well, I have to come clean. I only had one piece, and I had it the first day. The bottom was still swimming a bit much in the milk for my taste, so I mostly ate the fruit, the whipped cream, and the top half of the cake. However, my mom assured me that on the following day, the milk had distributed through the cake, and the result was simply a very moist cake.
At some point I would like to try another recipe, but I think I will give the cake a little more time to soak up all of the milk. But as far as summer parties go, I have to say this is an attractive dessert to serve.
Tres Leches Cake
Adapted from Everyday Food, June 2010
½ cup unsalted butter, melted and cooled
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
5 large eggs, at room temperature
¾ cup granulated sugar
2 teaspoons pure vanilla extract
1 14 ounce can sweetened condensed milk
1 12 ounce can evaporated milk
1 cup whole milk
2 cups heavy cream
5 cups fresh fruit (I used strawberries, sliced peaches, and blueberries)
Preheat oven to 350*F. Spray a 9×13 inch metal baking pan with cooking spray or grease with butter (I often use the butter left on the butter wrapper for this).
Whisk flour, baking powder, and salt in a bowl and set aside.
Beat eggs and ¾ cup sugar on medium speed until pale and thick, about 4-5 minutes. Add vanilla, mix to combine.
On very lowest speed, add ½ cup of the flour, the baking powder, and the salt. Slowly add the remaining flour until mixed. Fold melted butter into batter with a spatula.
Transfer batter to pan and bake 18-22 minutes, rotating pan halfway through, or until inserted toothpick comes out clean. Use toothpick to poke holes all over the cake.
Whisk milks together in a glass measuring cup and pour over cake. Cool to room temperature.
Whip cream and confectioners sugar to desired level of sweetness. Spread over cake and top with desired fruit.