Tres Leches (Three milk) Cake

This is a wonderful cake that I recently discovered last summer!  A co-worker brought me and a few other co-workers a slice of her anniversary cake that she bought from a local Mexican restaurant–the name literally means,  “Three milk cake” in Spanish  (definitely not vegan friendly or for those who are lactose intolerant–sorry) because it is a sponge-like cake soaked in three types of milk and topped with more cream and fresh fruit.  I tried recreating the recipe myself and was surprised at the results.  Make sure to use cake flour or all purpose flour in this recipe to get a light cake.  Using whole wheat flour or any flour that is dense in texture will not produce the same results. 

Ingredients:

1/2 cup butter

1 cup sugar

5 eggs (separated)

1 tsp vanilla extract

1 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

2 cups half & half

1 can condensed milk (14 oz.)

1 can evaporated milk (12 oz)

1 1/2 cups heavy whipping cream

1 cup sugar

 1 tsp vanilla extract

A cup of fresh fruit of your choice
(I used strawberries, any fruit can be used–
peaches, kiwis, blueberries, etc.)

Directions:

Preheat oven to 350 degrees.  Grease and flour two 9 x 2 in. baking pans.  With an electric mixer, beat butter until light, slowly add sugar, and beat mixture until fluffy and pale in color.  Add eggs (yolks only) one at a time.  Add vanilla to mixture.  In separate bowl, beat egg whites until light and fluff.  Fold into butter mixture.  Add flour mixture to wet ingredients –a little at a time, and mix until batter is completely smooth.  Pour half of batter in one cake pan and the remainder in the other.  Bake in preheated oven, about 30-35 min. Remove cake from oven, and allow to cool .  Make several piercings in cake with fork or chopstick (to allow cake to better soak milk mixture).  Combine half & half, condensed milk, and evaporated milk in separate bowl.  Pour over top of cakes.  Cover cakes, and refrigerate over night for best results (soak for at least 4-5 hours before serving)  Once refrigerated, carefully remove cake from pans, and transfer to cake platters.  Whip the cream, remaining sugar, and vanilla together in blender until thick in consistency.  Completely cover first layer of cake with half of mixture.  Place second layer of cake on top of frosted layer, and cover this layer with the remaining half of whipped cream.  Top with fresh fruits, and keep refrigerated.

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