"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tres Leches Cake Recipe

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This recipe for Tres Leches Cake, by , is from Secret Combinations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Altorfer
Added: Tuesday, August 24, 2010

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cups butter, softened
1 1/2 cups sugar, divided
1 1/2 tsp vanilla, divided
5 eggs
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cream of tartar
1 cup whole milk
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups heavy cream
1 Tbsp rum or liqueur (use flavoring!)
Fresh berries for garnish (optional)

Directions:
Directions:
Preheat oven to 350F. Grease and flour 13x9"-dish. Combine butter and 1 cup sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Add 1 tsp vanilla. Beat in eggs one at a time, mixing well. Combine flour, baking powder and cream of tartar. Add to butter mixture slowly and beat well. Spread batter in pan. Bake 25 to 30 minutes, until toothpick inserted at center comes out clean. Set aside to cool.
Stir together milk, evaporated milk and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake. Refrigerate cake. Combine heavy cream, remaining sugar and vanilla and rum (flavoring). Beat until thick and spread over cake. Refrigerate until ready to serve. Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on dessert plates. Garnish with fresh berries, if using.

Number Of Servings:
Number Of Servings:
16

 

 

 

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