Ingredients: |
Ingredients: Butter, for the pan
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 large eggs, at room temperature
2 cups sugar
3 teaspoons pure vanilla extract
1 cup milk, at room temperature
2 cups heavy cream
One 12-ounce can evaporated milk
1 teaspoon ground cinnamon, plus more for
sprinkling
One 14-ounce can sweetened condensed milk
Sliced fresh strawberries, whipped cream
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Directions: |
Directions:1. Preheat the oven to 350°F. Lightly
grease a 9 × 13-inch baking pan with
butter.
2. In a medium bowl, mix together
the flour, baking powder, and salt. Set
aside.
3. In a stand mixer fitted with the
paddle attachment, beat the eggs and
sugar on medium-high speed until light
and fluffy and the color is lightened, 6
to 7 minutes. Slowly add 2 teaspoons of
the vanilla and mix until just combined.
4. With the mixer on low speed, add
half of the flour mixture, then the
milk, finishing with the remaining
flour mixture, mixing well after each
addition.
5. Pour the batter into the prepared
pan and bake until a tester inserted into
the center comes out clean, 23 to 28
minutes. Let the cake cool completely,
approximately 1 hour.
6. Meanwhile, in a medium saucepan,
whisk together the cream, evaporated
milk, and cinnamon. Bring to a
boil over medium heat, then reduce
the heat and simmer for 2 minutes,
stirring occasionally, until completely
combined and smooth. Set aside for 5
to 8 minutes to let the flavors meld.
7. Whisk the sweetened condensed
milk and the remaining 1 teaspoon
vanilla into the cream mixture.
8. Using a fork, poke holes in the top
of the cooled cake. Pour the cream
mixture over the cake. Cover with
plastic wrap and refrigerate for at least
2 hours or overnight.
9. Slice and sprinkle each serving
with cinnamon. Serve with sliced
strawberries, whipped cream, and fresh
mint leaves, if desired.
10. Store covered in the refrigerator for
up to 3 days.
Makes one 9 × 13-inch cake |
This recipe for Tres Leches Cake from Magnolia Table is from