My husband recently celebrated his birthday and all he wanted was for me to make one of his favorite cakes~Tres Leches. I got the recipe from Allrecipes.com.
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
- Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
- Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
The cake batter.
The cake has cooled completely and I pricked it with a fork so that it absorbs all of the milk mixture.
3 milk mixture ready to be poured onto the cake.
It soaked up all of the milk. I covered it in saran wrap and refrigerated it for about 1-2 hours before covering it with the whipped cream.
Fresh whipped cream.
I had lots of whipped cream left and I didn't want to waste it, so I piped in something our daughter might've said if she could talk. She's 5 months old. I made this the night before his birthday. He had the morning off the next day, so I decided to cook him breakfast too: Longonisa with steamed white rice. He loves that stuff. Its a filipino sausage. There are 2 different types or should I say flavors of longonisa. It just depends on what area its from. The one from Pampanga has a sweet taste (which my husband & I prefer), while the other one from Vigan has more of a salty taste to it (which my oldest brother prefers). One things for sure though, it tastes good with white rice=)
It shrinks down a lot when its cooked. You can find this at asian food stores and its a bit pricey. I think it was about $6.00 for this.