Tres Leches Cake

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Two years ago, my friends and I started a tradition known as the “bakefeast”. It all started with the five of us (Nima, Safa, Roya, Devina, and I) who got together at Roya’s house to make lunch. I don’t remember exactly what everyone made but I do remember Safa and I were paired up for dessert and we made a delicious tiramisu. Although we’ve only had about four official bakefeasts in the past two years since we could never decide on a time, whose house we’d be using, or we’d argue about whether there would be a theme or not, I’m really glad we established this tradition. One thing I like about traditions is is getting the chance to do something that you love with your closest friends over and over again that only guys share. It’s funny how we started the first bakefeast at Roya’s house and ended the last on there, and I started and ended with this dessert. This time we had another addition to our group, Emily.

I decided to make a tres leches cake after being inspired by one of my most favorite websites, The Pioneer Woman. I made this cake junior year for Spanish and received and A+ from Senora Fortuna.

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Egg yolk mixture.

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Beatened eggwhites.

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Cake batter.

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Ready to bake.

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Cooled cake.

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Milk mixture consisting of evaporated condensed milk, sweetened condense milk, and heavy cream.

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Pouring mixture over the cake.

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Ready to eat!

Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar

Directions
Preheat oven to 350 degrees.
Spray 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 flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined.
Pour into prepared pan and spread to even out surface.
Bake for 35 to 45 minutes or until toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and 1/2 cup 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.
Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Grade: A+
So delicious and so sweet! The whip cream just tops it off. Yummy!

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