~ food ~
{angie}
This tres leches recipe is a butter cake soaked in three different kinds of milk--whole milk, evaporated milk, and sweetened condensed milk. When I was doing my research it said in the Caribbean they usually use cream of coconut instead of sweetened condensed milk which is definitely something I need to try next time. This rich cake is moist, creamy, and a cool summer dessert.
{Tres Leches Cake}
Ingredients
Vegetable oil
4 eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla
2 1/4 cups whole milk
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
12 ounces of evaporated milk
14 ounces sweetened condensed milk
1 tablespoon dark rum
Fresh sliced fruit or cinnamon for topping (optional)
Directions
Preheat the oven to 350 degrees and grease an 8-inch pan with vegetable oil.
Beat the eggs and sugar about six minutes or until slightly thick. Slowly mix in the melted butter, vanilla and 1/4 cup of the whole milk.
In a separate bowl, mix in the flour, baking powder and salt. Sift dry mixture over the wet and gently fold together with a rubber spatula until thick. Pour the batter into the prepared pan and bake about 30 minutes or until a toothpick comes out clean.
Whisk the remaining two cups of whole milk with the evaporated milk, condensed milk and rum. Pierce the cake all over with a fork then slowly pour the milk mixture over the top evenly. Let the cake absorb the liquid for at least an hour or overnight. Serve with fresh sliced fruit or with a dash of cinnamon.
Vegetable oil
4 eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla
2 1/4 cups whole milk
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
12 ounces of evaporated milk
14 ounces sweetened condensed milk
1 tablespoon dark rum
Fresh sliced fruit or cinnamon for topping (optional)
Directions
Preheat the oven to 350 degrees and grease an 8-inch pan with vegetable oil.
Beat the eggs and sugar about six minutes or until slightly thick. Slowly mix in the melted butter, vanilla and 1/4 cup of the whole milk.
In a separate bowl, mix in the flour, baking powder and salt. Sift dry mixture over the wet and gently fold together with a rubber spatula until thick. Pour the batter into the prepared pan and bake about 30 minutes or until a toothpick comes out clean.
Whisk the remaining two cups of whole milk with the evaporated milk, condensed milk and rum. Pierce the cake all over with a fork then slowly pour the milk mixture over the top evenly. Let the cake absorb the liquid for at least an hour or overnight. Serve with fresh sliced fruit or with a dash of cinnamon.
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