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Tres Leches

Last week was Melissa’s birthday. She is a good friend of mine and not necessarily a big fan of desserts but there was no doubt in her mind when I asked her what kind of cake she would want for her birthday party. Tres Leches, literally translates to “Three Milks”. It is my all time favorite cake.
This cake is a keeper, every time I’m in charge of bringing dessert, I always come back to this one. Actually, I’m starting to suspect that I am invited to parties just for this cake. Mmm.., very possible.
This cake is a very popular dessert in Latin America. It’s basically a sponge cake soaked preferibly over night in three kinds of milk: evaporated milk, sweetened condensed milk and whole milk.  
Lately, I have been making individual servings of it and I don’t really know why because I always end up eating two of them, I guess I like the idea of  “portion control”. Well, that idea doesn’t quite work when it comes to eating this cake. 


For the cake:

2 1/4 cup cake flour
1 1/2 cup sugar
1 tbsp baking powder
pinch salt
1/2 cup vegetable shortening
1 cup milk
1 tsp vanilla 
2 Lg eggs

Tres leches:
12 oz can of evaporated Milk
14 0z can of sweetened condensed milk 
12 oz whole milk 

maraschino cherry
whipped cream

Preheat the oven 350 F.
Sift together flour, sugar, baking powder and salt. In the bowl of an electric mixer fitted with paddle attachment, mix the dry ingredients just to blend. Add the vegetable shortening to the dry ingredients and blend on low speed for 2 to 3 minutes. In a mixing bowl, whisk to blend the milk, vanilla and eggs. On medium speed, add slowly half of the liquid to the dry ingredients and blend well, slowly add the other half and mix until well combined. Turn the speed up and mix for 30 seconds or until batter is smooth. Bake for 1 hour or until toothpick inserted into center comes out clean. 

Cool for 30 minutes before adding the tres leches. While cake is cooling, add into a blender the tres leches and blend for 20 seconds. With a fork, poke holes in the cake and pour the tres leches mixture over the cake. Cover and refrigerated for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.

Note: If you would like to make individual servings, just divide batter into ramekins 1/3 of the way and bake for less time. 
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