Tres Leches Cake

The Mister and I grew up in Arizona, and although we've since moved away, still love Southwestern cuisine. Mexican is our very favorite, and we have spent a lot of time in New York and Los Angeles finding good Mexican restaurants - its harder than you think!

We are also creatures of habit: when we find a dish we like, we stick with it. While we pretty much always enjoy our dinners out, we certainly don't get out of our comfort zone and try new foods. For example, I didn't ever eat mole until I was 23 years old and living in Brooklyn. We've also never tried Southwestern classics like cactus or rattlesnack, both of which I've heard are quite yummy.

Tres Leches Cake is another Mexican treat we had never tried, so it was made a part of our Cinco de Mayo menu. Its a super easy cake, very eggy and light, that is drenched with three types of milk - tres leches - and allowed to soak up all the goodness. Topped with whipped cream, its a decadent but light treat that didn't last long around here.


Tres Leches Cake

Adapted from here


1 1/2 cups all purpose flour

1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons vanilla

1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
sugar, to taste

Directions:
Preheat oven to 350 degrees. Grease a 9x9 glass baking dish.
Sift flour, baking powder, and salt together in a medium bowl.
Mix eggs and sugar in a large bowl and beat on high speed for 5 minutes or until volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture.
Pour the batter into the dish and bake for 35 to 45 minutes. The cake is done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes.

Whisk together the evaporated milk, condensed milk, 1 cup of the heavy cream, and 2 teaspoons of vanilla.
Using a tooth pick, poke holes all over the cake. The holes will allow the cake to absorb more of the milk mixture.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Serve and enjoy :)