Tres Leches Cake

 

There were many reasons to make this cake although one of them was in part due to my conversation I had with the shop assistant at Worlds End Bookshop. Why I ever thought this was a complicated cake to make I'll never know. As easy and simple as it is, it is one voluptuous cake. Sweet, yes however I did cut the sugar in half and honestly I'm sure I wouldn't notice if I hadn't made the cake myself. There seems to be quite a few variations in the recipe of Tres Leches Cake however I feel all of them have merit due to the similarities of ingredients. It's just a matter of finding a recipe you enjoy making. 

Tres Leches Cake is a traditional Mexican and Salvadoran dessert that is made for special occasions and is perfect to make a few hours or a day ahead of time. Tres Leches means, three milks. The syrup consisting of whole milk, condensed milk and evaporated milk is poured over a sponge cake which has been poked with holes, allowing the milky syrup to be absorbed by the cake, creating a moist, rich but surprisingly light sponge cake and to balance things off the cake is topped with a lightly sweetened whipped cream. The name of the cake in Spanish is also known as, pastel de tres leches or torta de tres leches.  

Tres Leches Cake 

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1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup unsalted butter, softened and room temperature 

1/2 cup white sugar 

5 eggs

1/2 teaspoon vanilla extract

1 1/2 cups 2% or whole milk

1 can (14 oz) sweetened condensed milk

1 can (12 fl oz) evaporated milk

1 teaspoon cinnamon

2 cups whipping cream

1/2 cup icing sugar

1 teaspoon vanilla

ground cinnamon for decorating

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a 9 x 13 inch baking pan.

In a medium bowl sift the flour, baking powder and baking soda together. Set aside.

In a large bowl and using an electric mixer beat the white sugar and butter together until light and fluffy. Add eggs and vanilla extract and beat well. Then add the flour mixture a 1/2 cup at a time, mixing until just blended. 

Pour or spoon the batter into the prepare baking pan, making sure that the batter is evenly distributed and smooth on top. 

Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and using a fork pierce the cake all over. Let cool to room temperature.

In a medium bowl add the milk, condensed milk, evaporated milk and cinnamon and whisk together. 

Pour the milk mixture over top of the cooled cake and allow it to soak in.

In a chilled metal or glass bowl and using an electric mixer, whip the whipping cream, icing sugar and vanilla together until thick. Spread over the top of the cake and lightly dust with ground cinnamon.  

Keep cake in the refrigerator until serving.  

NOTES: if you feel the batter is a bit thick then add about 1 to 2 tablespoons or up to a 1/4 cup of milk to the butter and egg mixture just to give it that relaxed creaminess.