Tuesday, May 4, 2010

tres leches…

Also know as a Mexican milk cake. I was looking for something different and this is definitely different. Haillie and I both think fresh strawberries would be yummy on top. The texture is unique, it's moist but not sloppy wet. Seeing that Haillie has already eaten two pieces I'm sure I'll be making this again. Next time I think I'll try some coconut milk and sprinkle toasted coconut on top.
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1-1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 ⁰F. Grease and flour one 9 x 13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake for 30 minutes. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

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