Tres Leches Cake

Today I enjoy a wonderful brunch with my Mother-in-law. She is an amazing cook and makes the most scrumptious desserts. She had mentioned a few weeks ago how she recreated a Martha Stewart recipe for Tres Leches Cake but in a cupcake form and brought it into work. Her co-workers raved over it but the difference this time was my Mother-in-law also went on and on about how delicious it was. She's normally not the bragging type. She told me it was a type of cake that has 3 different kinds of milk that you drench the cake in and refrigerate it over night so that it has time to soak through. Well much to my suprise she baked a special batch just for our brunch today. It was cold, moist, and yes very different. I had 2 pieces! It kind of reminds me of topioca or rice pudding. It was so yummy. Thanks Mom!

Here's Martha Stewart's recipe
Serves 12
Unsalted Butter, room temperature, for baking dish
6 large eggs, separted
1 cup sugar
1 cup all-purpose flour, sifted
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
1 1/2 cups heavy cream
1 tablespoon confectioners' sugar

Preheat oven to 325 degrees. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake 20 minutes.

In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.
Read more at Tres Leches Cake - Martha Stewart Recipes


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