Tres-Leches Cake

So we had this cake almost a week ago, and we still pop open the fridge from time to time looking to see if there is just one more slice. Of course there isn't, we ate the whole cake in 2 days.But we're still dreaming about this cake. In Charisse's dream She's floating on a slice of it drifting thorough the milky way and it's wonderful. In Eric's dream, he's just eating it. This cake is another recipe that we certainly wont have tried if Charisse didn't wander into that Food Savers and come out with an array of random products. Since she did come out with some evaporated milk and some condensed milk for no apparent reason the only thing she could find to make was this moist cake. Lets be honest, how many recipes are there that involve sweetened condensed milk and evaporated milk? Not that many. Tres-Leches translates into three milks but if we are going to get technical its actually four milks, milk, heavy cream, evaporated milk, and condensed milk are combined to produce a little and moist cake soaked in sweet and sticky combination of cow based products even a vegan would love. At first we were skeptical, wondering if it would turn out sloppy, watery and just a huge mess, but surprisingly the cake soaked up most of the liquid it was pretty firm. This was the last course we served for Jesse and Nicole over at Chubb Photos, and what a fun night that was too. We can't wait to have them over again and see what adventure we can cook up!

Pictures and Recipe after the break

Tres-Leches Cake
What You Will Need
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
5 whole eggs
1 cup sugar (divided)
1 tsp vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream


Preheat your oven to 350* and spray a 9x13 glass baking dish.

Combine the flour, baking powder and salt together and set aside.

Separate the eggs and beat the yolks with 3/4 cup sugar until it is a pale yellow.  Stir in the milk and vanilla and then combine with the flour mixture and stir until combined. 

Beat the egg whites until soft peaks form and add the remaining 1/4 cup sugar.  Fold egg white mixture in with the rest of the batter just until combined but do not over mix.

Pour into pan and bake for 35 mins until toothpick inserted into the center comes out clear.  Turn onto rack and cool completely.

In a small pitcher or bowl, combine condensed milk, evaporated milk and cream.  When cake is cool, place on platter with a lip (there will be a lot of liquid at the base and it will be easier if your platter can hold it all).  With a fork, piece the top of the cake all over, then pour milk mixture evenly over the cake trying to get the edges as well.  Let sit for around 30 minutes so the cake can soak up all the gooey milky goodness.


Icing 
What You Will Need
1 pint heavy whipping cream
3 Tbs sugar

To make the icing, whip the heavy cream until thickened and add the sugar.  Top the cake with the whipped cream and spread on the sides.

Eat. Enjoy. Go back for Seconds. Repeat.



adapted from The Pioneer Woman Cooks