Tres Leches Cake

Name: Tres Leches Cake
Total time: 14400 s
Yield: 13 servings
Ingredients: 2 cups all-purpose flour (about 250 grams); 4 large eggs, at room temperature; 1 cup granulated sugar (about 200 grams); 1/2 cup vegetable oil (about 120 ml); 3/4 cup milk, at room temperature (about 180 ml); 2 teaspoons vanilla extract; 1 teaspoon baking powder; 1/2 cup table cream (about 120 ml); 1/2 cup sweetened condensed milk (about 120 ml); 1/2 cup evaporated milk (about 120 ml); 1 teaspoon vanilla extract; 3/4 cup cold heavy whipping cream (200 ml); chocolate shavings, to taste; pearl sprinkles, to taste; fresh fruit, to taste; blackberry jam, to taste; apricot jam, to taste

Fer Santiago @FerSanMart_01

Yesterday was my grandfather's birthday, but I made the cake because I started teaching baking classes to my friends and acquaintances. They really liked it, although I felt it turned out a bit too sweet 😂😂💔.

Fer Santiago @FerSanMart_01

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Ingredients

4 hours

13 servings

Cake
2 cupsall-purpose flour (about 250 grams)
4large eggs, at room temperature
1 cupgranulated sugar (about 200 grams)
1/2 cupvegetable oil (about 120 ml)
3/4 cupmilk, at room temperature (about 180 ml)
2 teaspoonsvanilla extract
1 teaspoonbaking powder
Milk Mixture
1/2 cuptable cream (about 120 ml)
1/2 cupsweetened condensed milk (about 120 ml)
1/2 cupevaporated milk (about 120 ml)
1 teaspoonvanilla extract
Decoration
3/4 cupcold heavy whipping cream (200 ml)
chocolate shavings, to taste
pearl sprinkles, to taste
fresh fruit, to taste
blackberry jam, to taste
apricot jam, to taste

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Steps

4 hours

1

Preheat the oven to 400°F (200°C).
2

Mix the flour with the baking powder and set aside.
3

Beat the eggs on medium speed until foamy, then add the sugar (mix for one minute), oil, and vanilla (just until combined).
4

Add the milk and flour in alternating additions (add some flour, then some milk, and repeat until finished).
5

Grease two cake pans and dust with a little flour to prevent sticking. Divide the batter evenly between the pans and tap them gently on the counter to remove any air bubbles.
6

Reduce the oven temperature to 350°F (180°C) and bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
7

While the cakes are baking, mix the ingredients for the milk mixture and refrigerate.
8

Once the cakes are out of the oven, let them cool for 15 minutes, then remove from the pans and let cool completely (about 30 minutes).
9

Place each cake layer on a plate and poke holes all over with a fork. Slowly pour the milk mixture over the cakes, adding only as much as the cake will absorb (stop when it no longer soaks in). Wait 10 minutes.
10

Whip the heavy cream until stiff peaks form.
11

Place the first cake layer on a serving plate and spread a layer of whipped cream and blackberry jam on top.
12

Carefully place the second cake layer on top and cover the entire cake with whipped cream.
13

Decorate as you like. If using fruit and apricot jam, warm the jam slightly and brush it over the fruit to prevent browning. Enjoy!