Ingredients: |
Ingredients: Vanilla Cake:
2 1/4 cups flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar (optional: blend sugar to make it finer)
3 large eggs, room temperature
1 1/2 tsp vanilla
1 cup buttermilk (substitute: 1 cup milk mixed with 1 tbsp lemon juice and let sit for 10 minutes)
Milk Mixture:
2 cans sweetened & condensed milk (approx 760 ml)
2 cans Milk (equal amount to sweetened & condensed)
1 can Cream
Pudding (or use U.S. boxed vanilla pudding)
2 cups milk, scalded
3/4 cup sugar
1/3 cup flour
pinch of salt
2 eggs
1 teaspoon vanilla
Whipped Cream:
1 cup Cream
1 tsp vanilla
1-2 Tbsp sugar
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Directions: |
Directions:Vanilla Cake:
1. Preheat oven to 350F. Grease 9×13 pan.
2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins).
4. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
6. Bake for 25- 30 mins or until a toothpick inserted into the center comes out mostly clean.
7. Place cakes on wire rack to cool.
Whisk Milk mixture together in bowl until fully combined
Pudding:
1. Scald milk (optional)
2. Mix sugar, flour, salt, and eggs in top of double boiler (double boiler optional, but be careful of burning milk)
3. Add milk, stirring constantly until mixture comes to a boil and thickens
4. Cook mixture until thick, add vanilla
5. Cover with saran wrap directly on surface of pudding to avoid film as it cools. Refrigerate until cold
Assembly:
1. Poke holes all over cake, with front and back of a butter knife
2. Slowly pour milk mixture over cake, so it soaks down in the holes
3. Beat cream to stiff peaks, add vanilla and sugar and mix
4. Fold 2 cups of pudding in with whipped cream, spread over cake
5. Cover & Refrigerate until cold (overnight is best to allow time for milk to soak in) |
This recipe for Tres Leches Cake is from