There couldn't be anything better after a long day than curling up on the couch and digging into . If you're in the mood for more than your typical Ben & Jerry’s, whip up this tres leches cake. My husband Mark and I love it!
Tres leches is extra-special to us because it was our wedding cake. We got married in Mazatlan, Mexico, where his parents have lived since they retired, and tres leches is a traditional wedding cake there. (That’s me in the photo at our wedding, enjoying my slice.) But there's no need for a special occasion to make this cake at home. It’s super-easy to put together. Creamy and delicious. And the best part: It’s soaked with a delicious milk syrup instead of iced with frosting, so no worrying about making it look perfect!
The recipe is in my new book,You Made That Dessert? There’s something in it for everyone, but it’s especially aimed at people who don’t have any baking experience. And every recipe has a photo -- and Mark shot all the pictures, so the book was both a labor of love and a family affair. Enjoy!
Prep time: 20 minutes
Baking time: 30 to 35 minutes
Chilling time: 2 hours, 30 minutes
Serves 12
Ingredients
Cake:
12 tablespoons (11/2 sticks) unsalted butter, at room temperature (plus 2 tablespoons for preparing pan)
2 cups (8.5 ounces) all-purpose flour (plus 3 tablespoons for preparing pan)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (7 ounces) sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup milk, at room temperature
Glaze:1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup half-and-half, or canned coconut milk (shake the can well before opening)
1 tablespoon dark rum
Directions
1. Preheat the oven to 350ºF. Using your fingers or a piece of plastic wrap, spread 2 tablespoons butter in a thin layer over the inside of a 9 x 13-inch pan, taking care to get into all the corners. Spoon 3 tablespoons of flour into the pan and move the pan all around until the inside is coated with a thin layer of flour. Tap out and discard the excess flour.
2. Make the cake: Combine the flour, baking powder, and salt in a medium bowl; stir with a fork to mix well. Using an electric mixer on medium speed, beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then beat in the vanilla. Scrape down the sides of the bowl with a flexible spatula and beat again until mixture is uniform.
3. Add half of the flour to the wet mixture and stir with the flexible spatula until the two are almost combined. Beat in the milk, then the remaining flour mixture, beating until just combined. Scrape down the bottom of the bowl to be sure all of the flour is mixed in, but try not to overmix.
4. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into middle of the cake comes out clean and the cake springs back when touched lightly in the center. Remove the cake from the oven and let it cool on a wire rack for about 20 minutes.
5. Meanwhile, make the glaze: In a large bowl, whisk together the evaporated milk, sweetened condensed milk, half-and-half (or coconut milk), and rum, just until combined. Using a fork or toothpick, carefully puncture the cake all over (being careful not to tear it). Pour the glaze over the cake, about 1/2 cup at a time, letting the glaze soak in before pouring on more. If the glaze stops seeping in, stop adding it. Let the cake stand at room temperature for 30 minutes, then cover the top with plastic wrap and refrigerate for at least 2 hours.
Baker's Note: You can serve this cake plain or with fresh fruit, toasted nuts, icing -- you really can’t go wrong. Personally, I like to spread it with a thin layer of sweetened whipped cream and serve it with a few sliced strawberries and/or mangoes. This cake will keep, covered and refrigerated, for up to three days -- not that it ever lasts that long!
-- Beth Lipton
Sep 18, 2009
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