Tres Leche Cake
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Baking Powder1 tsp
Kosher Salt230 g
Sugar1 tsp
Vanilla Extract1 cup
Half-And-Half2 cups
Heavy CreamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Lightly oil and flour a 13 by 9-inch metal pan and set aside
4
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside
5
Place the butter into the bowl of a stand mixer
6
Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute
7
Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute
8
Stop to scrape down the sides of the bowl, if necessary
9
Add the eggs, 1 at a time, and mix to thoroughly combine
10
Add the vanilla extract and mix to combine
11
Add the flour mixture to the batter in 3 batches and mix just until combined
12
Transfer the batter to the prepared pan and spread evenly
13
This will appear to be a very small amount of batter
14
Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F
15
Remove the cake pan to a cooling rack and allow to cool for 30 minutes
16
Poke the top of the cake all over with a skewer or fork
17
Allow the cake to cool completely and then prepare the glaze
18
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup
19
Once combined, pour the glaze over the cake
20
Refrigerate the cake overnight
21
; Topping: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer
22
Using the whisk attachment, whisk together on low until stiff peaks are formed
23
Change to medium speed and whisk until thick
24
Spread the topping over the cake and allow to chill in the refrigerator until ready to serve