My new direction is off to a fabulous start. Every Christmas, I make a Tres Leches Cake. Tres leches means “three milks” which I admit doesn’t sound appetizing but it’s delicious. It’s essentially a pound-like cake that gets soaked in a mixture of condensed milk, evaporated milk and fresh milk. The trick to the cake is to separate the eggs and combine them together in the end. This makes it dense enough to soak up the milk mixture. The end result is delicious! It’s comparable to tiramisu.
I made it for Christmas and as usual it was a hit. Those who had never tried it loved it. One of the reasons I enjoy making it is because it’s so easy, although you need to begin the process the night before, or at least half a day before you are to enjoy it. I use this simple recipe which is in Spanish so I’ve translated it and made my additions (rum, vanilla and baking powder
TRES LECHES CAKE
- 1 1/2 cups of white flour
- 1 1/2 tsp of baking powder
- 4 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 can (12 oz.) evaporated milk
- 1 can (14 oz.) condensed milk
- 1 cup fresh milk
- 1 oz rum (optional)
Use your favourite icing recipe. I use just plain whipping cream. Meringue is a popular one.
- Pre-heat oven to 350 degrees. Grease a 10″ to 12″ inch baking pan.
- Combine flour and baking soda.
- In a separate bowl, beat or whisk the egg whites until stiff peaks form.
- Add the sugar.
- Add the egg yolks.
- Add the flour mixture and combine.
- Pour into prepared cake pan and bake 20-25 minutes. Let cool.
- Once cake has cooled poke holes into cake with a toothpick.
- Mix together all three milks.
- Add vanilla and rum. Stir.
- Pour the tres leches over the cake.
- Place in refrigerator overnight or for a few hours until the cake has soaked up all the liquid mixture.
- Top with your favourite icing. Add fruit, sprinkles or cinnamon.