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Thursday, August 15, 2013

Tres Leches

I was introduced to this fabulous dessert when I moved to Texas!  The interpretation?  Three Milks, which are key ingredients for this awesome cake.
I have tasted several different recipes in restaurants with different garnishments.  I have to admit....they are ALL Delicious.  I have come up with a recipe that works for a home version right there in your kitchen.  Again, Easy, Easy, Easy!

 photo 148b9052-6070-4db0-91d7-8687b38b46f9_zpsae6223c4.jpg

Tres Leches

Pre heat oven to 350°


5 Eggs
1 cup Flour
1 cup Sugar
1/4 cup Heavy Cream
1 tsp Vanilla
1 1/2 tsp Baking Powder
Salt - Dash
1 cup whole Milk
1 can Condensed Milk
1 can Evaporated Milk
1 container Cool Whip


Separate eggs
Beat egg yolks with 3/4 cup sugar with wire whisk attachment
Add Cream and Vanilla
In an additional large bowl combine flour, baking powder and salt
Pour wet ingredients into dry ingredients stirring together
Whip egg white and 1/4 cup sugar on high until peaked
GENTLY fold egg white into the batter, in thirds.
Bake for approximately 20-30 minutes until toothpick inserted is pulled out clean.
Either place cake on dish with a lip (like I did) or just leave in pan.
Puncture cake with fork and wooden spoon. 
Combine your three milks by stirring
Pour over cake
Top with Cool Whip
Keep refrigerated

You can use any item to puncture the cake.  The idea is to moisten the body of the cake with the milk mixture. 
Serve right away or let the cake soak in the milks, the better the taste.

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