Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/tresLechesCake.htm
TRES LECHES (THREE MILK) CAKE
See Burns Family Meals for
lots of meal ideas!
(Click any photo on that page for a bigger version.)
Carol never heard of this cake until coming into the Burns family, but has now made it many times.
It's the most-requested birthday dessert!
It has condensed, evaporated, and whole milk (hence the name).
Make it early—it's best when refrigerated for at least a day.
INGREDIENTS:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup butter (unsalted or salted both work fine)
- 1 cup granulated sugar (for cake)
- 5 eggs
- ½ tsp vanilla extract (for cake)
- 2 cups whole milk
- 1 can (14 fl oz) sweetened condensed milk
- 1 can (12 fl oz) evaporated milk
- 1½ cups heavy whipping cream
- 1 cup granulated sugar (for icing)
- 1 tsp vanilla extract (for icing)
PREPARATION:
-
Chill mixing bowl:
Put a stainless steel mixing bowl in the freezer.
Whipping cream (last step) works better in a cold bowl!
-
Preheat oven, prepare pan:
Preheat oven to 350°F.
Grease and flour a 9"×13" baking pan.
-
Make the cake:
Sift flour and baking powder together; set aside.
In a large bowl, cream butter and 1 cup sugar until fluffy.
Add eggs and ½ tsp vanilla extract; beat well.
Slowly add flour mixture to butter mixture and mix well.
Pour batter into prepared pan.
-
Bake the cake:
Bake at 350°F for 30 minutes.
Cool.
Pierce cake thoroughly with a fork—the milk mixture will seep into these holes.
-
Make the milk mixture:
Combine the condensed, evaporated, and whole milk.
Pour over top of cooled cake.
-
Whipped cream icing:
Using bowl from freezer, whip cream with 1 cup sugar and 1 tsp vanilla extract, until thick.
Spread over top of cake.
Keep cake refrigerated.