Tres
Leches Cake
Ingredients
for the cake:
1 ½
cups granulated sugar
½
cup butter, softened
6
eggs
1
tsp. vanilla extract (not artificial flavoring)
3
tbsp. Water
1 ¾
cups flour
1 ¼
tsp. baking powder (use only ¼ tsp. if you are baking in a high altitude
like me)
¼
tsp. salt
Beat
the sugar and butter in a lg. bowl until fluffy. Beat in the eggs, one at a
time, beating well after each addition, add the vanilla and the water and mix
together. In a separate bowl, combine the dry ingredients and whisk together
then add all at once to the wet ingredients and mix until all ingredients are
combined. Pour the batter into a greased & floured 9-inch spring
form pan. Bake at 350 degrees until a toothpick comes out clean when inserted
into the center of the cake, 55 – 60 minutes.
The
three milks:
1-12
oz. can evaporated milk
1-14
oz. can sweetened condensed milk
1
cup heavy cream
1
tsp. vanilla extract (not artificial flavoring)
Before the cake is ready to come out of the oven, stir
together the canned milks, the heavy whipping cream and, the
vanilla. As soon as the cake is done poke holes in the top of the cake with a toothpick or a wooden skewer and pour 1 ½ cups of the milk mixture over the cake slowly and evenly.
Reserve the rest of the milk mixture to be poured on the individual servings of
cake as you plate them.
The
Whipped Cream
1
cup heavy cream
3
tbsps. Powdered sugar
1tsp.
pure vanilla extract (not artificial flavoring)
Whip
the remaining 1 cup of heavy cream until it starts to get fluffy then add 3
tablespoons powdered sugar and 1 teaspoon of vanilla, continue to whip until
the whipped cream will hold a medium-stiff peak.
My
favorite fruits for this cake are strawberries (obviously), raspberries or a
mixture of berries, mango or a combination of toasted coconut & fresh pineapple chunks.
Tres Leches Rum Cake
Substitute 3 tablespoons of rum for the water in the first mixture
I
think the one main thing that I do differently with my tres leches cake that makes
it stand out for most people is that I don’t entirely soak the cake with the
milk mixture. When I slice the cake I pour some of the reserved milk mixture into a
shallow serving bowl and place the slice of cake into the bowl and top it with
the home-made whipped cream then the fruit.
This
cake also makes a beautiful presentation as a whole cake when you mound the
whipped cream onto the top of the cake like a cloud and put the fresh fruit
onto it!
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The
only differences to this recipe for high altitudes is the drastic
reduction in the amount of baking powder, (as noted above) because if you use
the amount of baking powder called for originally
in this recipe it will rise too quickly at higher altitudes which will cause it
to fall. Also, cakes are more prone to
stick to the baking pan at higher altitudes. I simply make sure to grease the baking pan really well with
vegetable shortening before I flour it and when I’m ready to remove the cake from the pan I run a
spatula first around the sides of the cake and then after I remove the side of
the spring form pan I run the spatula all around the bottom of the cake to be
sure to loosen it from the bottom of the pan.