Friday, October 1, 2010

Tres Leche Milk Cake

Cake

1 ½ cups flour
1 tsp baking powder
½ cup unsalted melted butter
2/3 cup sugar

Milk Sauce
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ½ cups heavy whipping cream
1 cup sugar
1 tsp vanilla
1 TBSP vanilla

Preheat oven to 350 degrees. Line the bottom of a 9 X 13 pan with parchment paper.
In a standing mixer, beat the eggs with sugar until light in color and thick, about 5 minutes. Stir in butter and vanilla.
Sift the flour with the baking powder and salt.
Fold the dry ingredients into the egg and sugar mixture. Fold gently and do not over mix.
Spread the batter into the pan and bake for 30-40 minutes or until toothpick inserted into center of cake comes out clean, and cake just starts to spring back to the touch.
Whisk together the condensed milk, the evaporated milk and the cream, and pour over the hot cake.
Let cake cool and soak up the liquid. (I like to let it sit over night in the refrigerator.)
 Beat remaining cup of whipped cream with 2 TBSP of sugar and 1 tsp vanilla until stiff peaks form. Fill pastry bag fitted with a

star tip with the whipped cream.
Leaving cake in pan, decorate surface of cake with whipped cream, then top with fruit. Chill for several hour or overnight.
Serve chilled
**to make individual servings: when the cake comes out of the oven, cut circles of cake with a biscuit or cookie cutter to fit individual serving dish. Soak cake circles with the milk mixture and let cool. Decorate with whipped cream and fruit and refrigerate.
**Note about baking pans: tres leche is often served right out of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the Italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch spring form pan, and then remove the band around the cake once it is well chilled and has absorbed the milk.

submitted by Tiffany Fletcher

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