As I mentioned in my last post my old house is undergoing some “serious” renovation, and according to our contractor it will be ready in few days. Well better be it ready as I am half way to finish my packing for this big move, and have already confirmed the schedule with the moving company, so “few days” should really mean few days.
I will be out of my condo and leaving the beautiful Vancouver, believe or not, in these “few days”. I have grown pretty close to this city and all things it has to offer: great outdoors, plenty of diverse restaurants, entertainment, shopping and list goes on and on, so I will be needing some time to adjust to the new, very quiet and not so vibrant city I am moving in. Well, I think that I am pretty good at adapting so I am sure I will handle this one good too.
However, let me be clear, one thing that I will not be missing for sure is Vancouver’s RAIN, RAIN, RAIN. Yes, I repeated it three times because it rains in Vancouver more than one could ever take so, being a light and sun lover like myself, I found the clouds and RAIN in this city to be quite bothersome at times.
While being in the midst of packing, there is no time for cooking and baking so I am showing you the last cake that I prepared two weeks ago in my kitchen.
It’s a Tres Leche Cake which simply translates to three milk cake.
This cake is considered to be a traditional Mexican dessert and it is very popular throughout Latin America. It is a sponge cake soaked in three types of milk – condensed milk, evaporated milk and, depending on the recipe, half and half, whole milk or heavy cream.
Lately, this recipe has become extremely popular in my home country, so if you are a Tres Leches fun you will find the “TRE LEQE” cake everywhere over there: in restaurants as a desert; in coffee shops; bakeries; supermarkets, and even in grocery stores. If you happen to be invited as a guest or if you are paying a simple short visit to someone over there, be prepared that most likely you will be served with the “tre leqe”, because this cake has currently reached its popularity peak and has become the “cake to be served” kind of cake.
Even though it is very tasty, fluffy, creamy and rich cake I do not fancy it that much, but my husband loves it so I have made this cake quite often lately. I used different recipes, and have also tried a family recipe from a friend in Spain, but I have come up with this easy and light version of this cake.
So here is my version of this cake.
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
½ cup Condensed Milk Caramel Flavor
FOR THE ICING:
2 packages instant desert toping
Preheat oven to 350 degrees ‘F. Grease a 9 x 13 inch pan until coated and dust it with flour.
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 the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a ire rack and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher or another dish with a spout. When cake is cool, pierce the surface with a fork several times. Slowly drizzle 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. To ice the cake, prepare 2 packages of the instant desert topping according to the package instruction.
Spread over the surface of the cake or decorate it by piping the topping. I have used an open star Willson tip to decorate the cake. Pour caramel flavor Dolche de Leches over the icing. It will give an extra layer of flavor to the cake, and will taste delicious. Cut into squares and serve. The cake is best if served a day after as to allow for the flavors to incorporate and for the sponge to absorb the milk.
If you try this recipe I would love to hear from you on how your cake turned out.
Thank you for reading.
4 thoughts on “Tres Leches Cake”
I’ve only had tres leches cake a few times, would love to try making it though! Great photos 🙂
Thank you very much for stoping by my blog and the “Like” of my post.
It must have been a very good cake Besa. I can imagine when I see theese beautiful photos. I will try too bake it this weekend 🙂
…edhe fotoja profi shum nice (Y)