Tres Leches Cake
This dessert is common in many South American countries. Some say that it is from Nicaragua, but it is so popular and delicious that every Latin American country claims it as its own.
Serves: 12Hands-on: 30 minutesTotal: 3 hoursDifficulty: Medium
- 2 cups all-purpose flour
- 3 tsp. baking powder
- 6 large eggs
- 1½ cups sugar
- ½ cup whole milk
- 2 cans (14 oz.) sweetened condensed milk
- 2 cans (12 oz.) evaporated milk
- 2 cups heavy cream, divided
- 1 tsp. vanilla essence
- 2 cups whipped cream
- 1 cup assorted fresh berries
- Preheat the oven to 350°F. Sift the flour together with the baking powder.
- Beat eggs at high speed for about 8 minutes. They have to grow at least 3 times in volume. Gradually add the sugar and continue beating for 3 minutes until the sugar is incorporated and the mixture looks glossy.
- Turn off the mixer. Using a spatula, fold one-third of the flour into the egg mixture, then one-third of the milk (it should be at room temperature, not cold), and then fold in the next third of flour, followed by another third of the milk. The folding should be very gentle in order to keep the air in the beaten eggs. Repeat until milk and flour are combined.
- Transfer the cake batter to a rectangular 15" × 10" × 2" baking pan and bake for 30 minutes.
- While the cake is in the oven, use a large bowl or pitcher to combine the condensed milk, evaporated milk, and cream with the vanilla. Mix well and refrigerate.
- Turn off the oven and take out the cake. Prick it everywhere with a knife or a toothpick. Do this as soon as it comes out of the oven so it is still hot. Pour the refrigerated milk mixture over the cake immediately, making sure you do this evenly and cover every part of the cake.
- Let cool and then refrigerate to serve it cold. It keeps well in the refrigerator for several days, even better if covered with a lid or plastic film.
- Serve each portion of Tres Leches Cake with a dollop of whipped cream and a few fresh berries