Tres Leches Cake

Name: Tres Leches Cake
Cuisine: Indian
Ingredients: 1 3/4 cups All purpose flour -; 1/2 cups Butter - room temperature; 1 tbsp Baking powder -; 1/4 tsps salt -; 5 eggs large -; 3/4 cup white sugar -; 3/4 cup milk -; 1 tsp vanilla extract -; 1/4 cup Milk - milk; 1 can milk Evaporated -; 1 can condense milk Sweetened -; 2 cups Whipping cream -; 1/3 cups Sugar -

Swapna Felix @cook_7806108

Stamford, Connecticut

Tres Leches is a Spanish three milk cake made with Condensed milk, evaporated milk and heavy cream. This is a super delicious cake for milk lovers.
I made this as a surprise for my husband on his birthday. He was really shocked when I send him the photo (I am a lousy artist and the decoration was pathetic lol :-) ). But when he had the first spoon full he was surprised as how such a simple cake can be so delicious.
Yes friends it is a must try (If you hate the taste of milk, this is probably not for you).

Swapna Felix @cook_7806108

Stamford, Connecticut

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Ingredients

1 3/4 cupsAll purpose flour -
1/2 cupsButter - room temperature
1 tbspBaking powder -
1/4 tspssalt -
5eggs large -
3/4 cupwhite sugar -
3/4 cupmilk -
1 tspvanilla extract -
1/4 cupMilk - milk
1 canmilk Evaporated -
1 cancondense milk Sweetened -
2 cupsWhipping cream -
1/3 cupsSugar -

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Steps

1

Pre-heat oven at 350 F(180 degree C)
2

Separate egg white and yolk and set that aside
3

Mix baking powder, salt and flour and set that aside.
4

Beat egg white until it foams. Slowly add sugar and beat again at high speed until it start thicken - 4 to 5 minutes approximately. Without stopping add egg yolks one by one and beat again for another 4 - 5 minutes until it mix well.
5

Mix flour, milk alternately until whole flour mixture is completely mixed without lumps.
6

Bake this in a greased cake pan (9X13) for about 25-30 minutes until the tooth pick inserted in the center comes out clean. Baking time varies according to your oven temperature. Let this cake cooled in a wire rack.
7

Once the cake has cooled completely poke it with a fork (like poke cakes) and set that aside.
8

In a cup mix together evaporated milk, milk and condensed milk. Mix it very well using a whisk or fork (make sure it is mixed very well). Set that aside.
9

Make whipping cream with heavy cream and sugar. (you can add vanilla essence to this if you like. I don't like to add because my vanilla is dark in color and so it spoil the icing. I like my icing pure white.) Beat cream and sugar until soft peak form. (The ideal consistency is when you lift your whisk soft peak forms. If you beat more then it start thicken and very difficult to spread. (If you beat even more then it turn into butter) If you stop beating before soft peak appear, then it is di...
10

Pour half of the milk mixture to the first half of the cake and let it stand for couple of minutes until the milk is absorbed completely. Then pour the remaining milk mixture on top of the cake and let it absorb(it may take a while. So keep the cake in the refrigerator for around 20 minutes). Once the cake absorb the milk cover the top and sides with cream and decorate.
11

Refrigerate the cake atleast for 3-4 hours before serving. This enhance the taste.