Tres leches cake recipe
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 12 hours
Yield: one 13X9 baking pan
For the cake
a.. 6 3/4 oz (190 grams) cake flour
b.. 1 tsp baking powder
c.. 1/2 tsp salt
d.. 1/2 cup (113 grams) butter, room temperature
e.. 1 cup (200 grams) sugar
f.. 5 whole eggs
g.. 1 1/2 tsp vanilla extract
For the glaze
a.. 1 (12-ounce) can evaporated milk
b.. 1 (14-ounce) can sweetened condensed milk
c.. 1 cup half-and-half
For the topping
a.. 2 cups heavy cream
b.. 1 cup sugar
c.. 1 teaspoon vanilla extract
Instructions
For the cake
1.. Heat the oven to 350 F. Grease a 13 by 9-inch baking pan and set aside.
2.. Place the butter into the bowl of a stand mixer. Using the paddle
attachment, beat on medium speed until fluffy, approximately 1 minute.
3.. Decrease the speed to low and with the mixer still running, gradually add
the sugar and mixed until creamed in. Stop to scrape down the sides of the
bowl, if necessary.
4.. Add the eggs, 1 at a time, and mix until well combined. Add the vanilla
extract.
5.. Add the baking powder and salt followed by the flour in 3 batches and mix
just until combined. Transfer the batter to the prepared pan and spread evenly.
6.. Bake for 20 to 25 minutes until the cake is lightly golden.
7.. Remove the cake pan to a cooling rack and allow to cool for 30 minutes.
8.. Poke the top of the cake all over with a skewer or fork.
9.. Allow the cake to cool completely and then prepare the glaze.
10.. *when the cake is cooled, you can either leave it in a pan or take it
out and place it on a rimmed serving plate/platter, like I did.
For the glaze
11.. Whisk together the evaporated milk, sweetened condensed milk and the
half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over
the cake.
12.. Refrigerate the cake overnight.
Topping:
13.. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer.
Using the whisk attachment, whisk together on low until stiff peaks are formed.
14.. Spread the topping over the cake and allow to chill in the refrigerator
until ready to serve.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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