Tres Leches Cake is the most delicious cake in the world…I’m not kidding…it’s just the perfect balance of sweet and moist and yummy! Whenever I ask the family what dessert to make this is inevitably one of the top five. Today is Easter Sunday and I decided that this would be the perfect opportunity to share this fabulous cake with everyone…Enjoy!
Tres Leches Cake
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 cup whole milk
1 1/4 cup heavy cream
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1/2 teaspoon almond extract
seeds from 1/2 vanilla bean (or substitute 1 teaspoon extract)
Heat the oven to 350 degrees. In a mixing bowl, sift the flour, baking powder and salt. In a larger mixing bowl, combine the eggs, sugar and vanilla. Beat on medium high for 5 minutes until fluffy and light yellow in color. Slowly mix in the whole milk and flour mixture, scraping the bowl well, until all is incorporated. Pour into a greased 13″x 9″ baking dish and bake in the oven for 25 minutes. Remove from oven and allow to cool for 20 minutes. Using a skewer, poke holes in the cake. While cake is in the oven prepare the milks.
In a medium mixing bowl, combine the heavy cream, evaporated milk, sweetened condensed milk, almond extract and the vanilla *Note: vanilla beans are very expensive – about $14.00 for two vanilla beans – they add a wonderful depth to this cake, however as they are so expensive you can alternately substitute one teaspoon of vanilla extract in place of the seeds. Whisk the milks until well mixed. Cover with plastic wrap and place bowl in the refrigerator until cake has cooled and holes have been poked with the skewer. Pour over the cooled cake. Place cake back in the refrigerator until ready to serve (at least three hours).
Clean and slice the tops off of the strawberries then slice strawberries and place in a bowl. Sprinkle with sugar and toss.
When ready to serve; cut a piece of cake and place on a plate. Scoop on some whipped cream and top with sliced strawberries. Enjoy!
I adapted this recipe from Ina Garten Make it Ahead Cookbook – Tres Leches Cake with Berries