Sunday, June 20, 2010

Tres Leches

We went on a picnic and bike ride with some good friends and so I made a dessert for us to have when we got back. I found this recipe on Pioneer Woman. Her photos are much prettier than mine, but, oh, it's delicious!!

Tres Leches
  • 1 cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • ⅓ cups Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • ¼ cups Heavy Cream

  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with strawberries. Cut into squares and serve.

I don't know why, but my egg whites would not form soft peaks. It seemed to have the opposite effect the longer I beat them. It still cooked with no problems though.
It was the perfect treat to come home to and share with our friends who had never had Tres Leches before. It's one of Matt's favorite cakes because he ate it all the time on his mission, being on the border with Mexico. I am a big fan of very moist cakes, so smothering cake in sugar milk will always sound like a great idea.

1 comment:

  1. Oh, that looks soooo yummy. Maybe when you are here we can make it...