Thursday, May 5, 2011

tres leches.

Today in celebration of Cinco De Mayo I'm switching it up a bit and I promise you won't be disappointed. Instead of our usual "cupcake Thursday" I have another dessert to share compliments of: Delicious shots. 

Tres Leches

Tres leches translates to "three milks" and is a very popular cake in Latin America & my fiance's favorite. It pretty much consists of a sponge-like cake that is soaked overnight in, what else? three milks: evaporated, condensed and whole to reach its decadent taste and texture. 

1 1/2 cups of cake flour, sifted
1/2 tbsp. of baking powder
A pinch of salt
1 stick of butter @ room temperature
3/4 cup of sugar
3 eggs
3/4 cup of milk

12 oz. can of evaporated milk
14 oz. can of sweetened condensed milk
12 oz. of whole milk

Whipped cream
Maraschino cherries

Preheat over to 350 degrees
Oil and flour a 13x9 cake pan and put aside. * if you are making individual portions, divide the batter 1/3 of the way full and back for a little less.
Sift together flour, baking soda and salt
In another bowl, cream the butter and sugar with an electronic mixer until light and fluffy
Add eggs individually until well mixed
While the mixer is running on low, alternate between adding milk and the flour mixture in 3 parts. Make sure to stir well after each addition.
Continue to mix well for another 30 seconds

Pour the batter into the pan and bake for 30-40 min
Allow the cake to cool for 30 min. before pouring the tres leches
While the cake is cooling, pour the tres leches into a blender and blend for 20 seconds
With a fork, poke holes into the cake while then pouring the tres leches over the top
Allow the cake/s to sit for at least 6 hrs. (overnight is recommended if possible)
When ready to serve, top with whipped cream and a cherry



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