Tres Leches Cake | Imamother

Amarante

Thu, May 19 2022, 12:42 pm

This is divine and utterly decadent. Tres Leches means three milks and you use evaporated milk, sweetened condensed milk and heavy cream and milk so technically quatro leches although I have seen versions with seis leches which use coconut milk. Also some versions use a type of milk called Dulce De Leche which is essentially caramelized sweetened condensed milk but I haven't see a kosher version and although you can make it at home, boiling a can of milk for two hours seems scary.

You should let the cake sit in the refrigerator overnight - at least 12 hours because you want there to be sufficient time for all of the liquid to be absorbed.

Also you can doctor the whipped cream with some kind of liqueur if you like.

Tres Leches Cake

Ingredients

Cake
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 large eggs, at room temperature
* 1 cup sugar
* 2 teaspoons pure vanilla extract
* 1/2 cup whole milk, at room temperature
* 1 1/2 cups heavy cream
* One 12-ounce can evaporated milk
* 1 medium cinnamon stick
* 2 whole cloves
* One 14-ounce can sweetened condensed milk
* 1/2 teaspoon ground cinnamon

Toppings

* 1 pint strawberries, thinly sliced
* 1/4 cup sugar
* Sweetened whipped cream and thinly sliced mint leaves, for serving

Directions

* Step 1 Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.  

* Step 2 Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.  

* Step 3 Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.  

* Step 4 In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.  

* Step 5 Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight - cake should marinate at least overnight until all liquid has been absorbed.

* Step 6 In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.  

* Step 7 Cut the cake and serve with the strawberries, whipped cream and mint.