Recipe Archives->Mexican->Tres Leches Cake 11

Tres Leches Cake

1 1/4 cups cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt

Combine flour and baking powder and salt.

In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla
extract. Add the eggs to the sugar mixture one at a time until well
combined. Stir in the 1/2 cup of milk; then gently fold in the flour
mixture a little at a time.

Pour batter into a lightly greased cake pan or baking dish and bake
at 325 for 30-40 minutes or until it feels firm and an inserted
toothpick comes out clean. Let the cake cool until room temperature.
Turn it over onto a platter with raised edges. Pierce cake with a
fork 20-30 times. Let it cool for an additional 2 to 3 hours.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup
heavy cream and rum. Slowly pour over cooled cake. Refrigerate for
1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and
1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over
the cake.

Printable version: tres-leches-cake11.txt.