Right now I am on a cake-baking spree! For the time being, cookies are on the back burner. A few years ago, Kris and I went on vacation in Mexico. It was lovely, sunny, and warm. We were lucky enough to get a beachside property. We went snorkeling everyday. It was delightful to look down at bright fishes and marine life, just an arm’s reach away. I couldn’t get enough!
I did get more than enough salt water. I couldn’t quite get the hang of the snorkeling mouthpiece. With every breath I inhaled, a little salt water would leak into my mouth. Which leads to the fact that I never knew how salty salt water was until then, which is extremely salty. Every afternoon I’d be parched. I was tired and grumpy from my dry salt filled mouth, until I discovered the miracle of Tres Leches Cake. That, and bottled water, were the only things that would perk me up after drinking a gallon of ocean water.
This miraculous cake is literally drenched in three milks (which is the translation of Tres Leches). It is super moist and deliciously sweet, the perfect counterbalance to salt water. It is a great way to reminisce about vacations past or a good reason to make a delicious cake!
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup heavy cream
1 can evaporated milk
1 can sweetened condensed milk
3/4 cup heavy cream
1 pint heavy cream, for whipping
1 heaping tablespoon sugar
1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Grease a 9 x 13 inch pan.
Whisk flour, baking powder, and salt in a large bowl.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale, doubled, and have become thick and creamy. Add cream and vanilla. Combine egg yolk mixture and dry ingredients. Mix until just combined.
Beat egg whites on high speed until soft peaks form. While the mixer is still on, pour in the remaining 1/4 cup sugar and beat until egg whites are stiff.
Add 1/3 of the egg whites to flour and yolk mixture to lighten it. Then fold the rest of the egg whites in gently.
Pour the batter into prepared pan and spread out to make even.
Bake for 35 minutes or until toothpick comes out clean.
Cool the cake completely.
Combine condensed milk, evaporated milk, and ¾ cup heavy cream.
When cake is cool, pierce the surface with a fork/toothpick/skewer many, many times all over the suuface.
Pour 1/3 of the milk mixture on top of the cake slowly allowing it to absorb. Then continue with the rest of the milk. Some of the milk will pool up around the sides, but it will eventually soak up.
Cover the cake with plastic wrap and refrigerate for at least an hour, preferably overnight.
Whip 1 pint heavy cream with 1 heaping tablespoon of sugar and 1 teaspoon of vanilla until thick and creamy. Spread thickly over the cake.
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