Friday, 26 June 2015
Tres Leches Cake Recipe
This is a very tasty, very easy and very different cake to have. The origin of it is disputed - it is thought to have originated in the medieval European area, but has become highly popular in central and south America.
I learnt this recipe from my Chilean grandma, and here is my version of it.
- 1 3/4 cup flour
- 1/2 cup butter
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 4 eggs, separated
- 3/4 cup milk
- 1 tsp vanilla
- 2/4 cup milk
- 1 can condensed milk
- 1 can evaporated milk
Preheat your oven to 350 degrees F, or 180 degrees C.
Beat the eggs whites until they form stiff peaks, set aside.
In a separate bowl, add the sugar and the butter softened and cream them together.
Add the egg yolks and the vanilla and beat until smooth yellow mixture.
In a third bowl sift your dry ingredients (flour, baking powder, salt).
On your yellow mixture bowl add half the milk and half the dry ingredients, mix until just blended and add the other halves.
Mix it until they are blended, but do not over mix.
Fold the eggs white into the yellow mix carefully and patiently.
You want that fluffiness to be incorporated.
Butter and flour your baking pan, add the mixture in.
Let it bake for 30 minutes or until cooked through completely.
Take it out of the oven once it's cooked and let it cool for 20 minutes.
While you wait, start making the sauce:
In a container pour the milk, condensed milk and evaporated milk all together.
Whisk until blended completely, set aside.
When your cake has cooled down, remove it from the pan and set it in a plate that has a high rim so the sauce won't spill.
Prick holes all over the cake with a fork.
Pour your milks mixture slowly all over the cake, letting it soak the sauce.
Some of it will be around it, and that is OK.
When you are done pouring let your cake rest for at least 30 minutes before serving - this will give it time to soak up the rest of the sauce.
Be ware that this cake is highly moist and will go bad very quickly, so do try to finish it off within 3 days.
You can also put it in the fridge to preserve for a few more days, and the coolness of the cake actually makes it taste even nicer!
Tip: you an top your cake with a frosting of some sort so it will look prettier or just confectioner sugar. It is your choice, but it will taste awesome without any topping.
PS. - the cake is supposed to be quite flat looking and not domed, unfortunately my oven is not so great and so my cake got domed. :P