In the Kitchen: Tres Leches Cake
While we chance our eating habits for the summer, you’re probably not going to say “no” to dessert. Courtney Gregory and Corry Turner, from LCC, create a tasty treat that is perfect for your backyard barbecue. If you want to make it an adult recipe, you can add liqueur.
Tres Leches Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter
- 2 cups sugar
- 5 eggs
- 1 ½ teaspoons vanilla extract
- 1 cup milk
- 2/3 cup sweetened condensed milk
- 2/3 cup evaporated milk
- 1/3 cup liqueur, Frangelico, brandy, or Chambord (optional)
- 1 ½ cups heavy cream
- Pinch of salt
- Preheat oven to 350. Grease and flour a 9 x 13-inch baking pan.
- Sift the flour, baking powder, and salt together.
- Cream the butter and half the sugar together until fluffy. Add the eggs one at a time until well combined, then add half the vanilla. Beat well.
- Add the flour mixture to the butter mixture in three stages, mixing well until blended. Do not overmix.
- Pour batter into the prepared pan and bake for 30 to 40 minutes, until the cake feels firm and an inserted toothpick comes out clean. Remove from oven and cool to room temperature.
- Pierce cake with a fork or skewer 15 to 20 times.
- Combine the milk, condensed milk, evaporated milk, and liqueur (optional) and slowly pour over the top of the cooled cake. Refrigerate for at least 1 hour before serving. Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.
- When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until soft peaks form. Spread a layer over the top of the cake. Serve chilled.