Monday, December 10, 2012

Tres Leches Cake

Tres Leches Cake is a delicious dessert that's simple enough for any meal, but rich enough for a holiday treat.

Preheat oven to 325. (300 for glass pans)
In a large bowl sift together:
  • 1 1/2 C cake flour
  • a pinch of salt
  • 1 tsp baking powder
In another bowl, mix thoroughly:
  • 1/3 cup oil
  • 1 C white sugar
  • 2 tsp vanilla extract
 Slowly beat in, one at a time 5 eggs. Be sure to mix in each egg before proceeding to the next one. When the mixture is fully incorporated, beat in 1/2 C whole milk. Gently, but completely fold in the flour mixture in 3-4 batches.

 Pour into a LIGHTLY sprayed 13x9 cake pan. Bake for 30-45 minutes, or until a toothpick inserted near the center comes out clean. Let cool in the pan for 15 minutes. Over-turn the cake onto a platter. Be sure the platter has a raised edge. Poke several times with a fork, skewer, or chopstick.
 Cover with plastic wrap and continue to chill in the refrigerator for another half-hour.

In a large measuring cup or small mixing bowl with a pour-spout, mix together:
  • 1 can evaporated milk
  • 1/2 C cream or half&half
  • 1 can sweetened condensed milk
Slowly pour the milk syrup mixture slowly and evenly over the cake. Cover again and let sit for at least 1 more hour. Occasionally, use a spoon to pour any dripped milk syrup back onto the cake.

In another bowl whip together a half-pint of whipping cream, 1 1/2 TBS of white sugar, and 1 tsp vanilla. Spread over the cake just before serving. Top each slice with a cherry.