Last night I was in the mood for dessert. I admit it, if you haven’t already guessed, I have a major sweet tooth rivaled only by my father and my daughter. We were having turkey chili and fresh chips for dinner. I thought a Mexican dessert would nicely round off my meal. Not to mention of course that I happen to absolutely love Tres Leches Cake. First of all, it is made with yummy, sticky sweet condensed milk, which I was known as a kid to eat of a spoon. I also found a recipe that was quick and quite simple to make. So good!
Recipe: Tres Leches Cake
Recipe adapted from Life in Recipes
- 3 Eggs, separated
- 1/8 tsp Cream of Tartar
- 1 cup Granulated Sugar
- 1 cup All Purpose Flour
- 2 tsp Baking Powder
- 1/4 cup Whole Milk
- 3/4 cup Evaporated Milk
- 3/4 cup + 2 tbs Condensed Milk
- 1/2 cup Heavy Cream
- Preheat oven to 350 degrees.
- Sift together the flour and baking powder. In the bowl of an electric mixer, whip the egg whites and cream of tartar until soft peaks form.
- Gradually add in the egg yolks one at a time, combining well between each addition.
- Gently stir in flour mixture, 1/4 cup at a time until well combined.
- Slowly stir in the whole milk until combined.
- Pour cake batter into greased and floured square 8″ pan.
- Place in oven and bake for 30 minutes. Remove from oven and cool cake for 10 minutes on a wire rack.
- While cake is cooling mix together evaporated milk, condensed milk and heavy cream.
- Run a knife or thin spatula all around the sides of the cake to loosen.
- With a skewer poke holes all over the top of the cake.
- Pour the milk mixture over top of the cake, making sure you get the milks all over the top and sides of the cake. You may have to pause to let some of the mixture soak in before adding the rest.
- Cover and refrigerate at least 2 hours before serving.
Meal type: dessert