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Tres Leches Cake Recipe

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This recipe for Tres Leches Cake, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
CAKE
2 c all-purpose flour
2 tsp baking powder
1 tsp salt
tsp ground cinnamon
8 Tbsp (1 stick) unsalted butter
1 c whole milk
4 large eggs, room temperature
2 c sugar
2 tsp vanilla extract

TRES LECHES
14-oz can dulce de leche (you can make your own by boiling a can of sweetened condensed milk in water forever, but why not save yourself the trouble?)
12-oz can evaporated milk
1 c heavy cream
1 tsp vanilla extract

FROSTING
1 c heavy cream
3 Tbsp corn syrup
1 tsp vanilla extract
Strawberries, halved (optional)0

Directions:
Directions:
1. Adjust oven rack to middle position and preheat oven to 325. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.

2. With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

3. Stir together the dulce de leche, evaporated milk, cream, and vanilla until blended. Using skewer, poke holes at 1/2-inch intervals in top of cake. Slowly and evenly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours.

4. Remove cake from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into 3-inch squares and serve with strawberries (if using). The finished cake can be covered and refrigerated up to 3 days.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hr 15 min, plus at least 3 hours refrigerating
Personal Notes:
Personal Notes:
I made this cake for the San Diego family one year for Cinco de Mayo. Dad (John) said it might be his new favorite dessert. I can't blame him. There's nothing not to love about this delicately spiced, heavily moistened cake.

 

 

 

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