Tres Leches
This dessert is the icing on the cake of this Cinco De Mayo menu (pun intended🙃). If this cake is on the menu, I always order it but have never had one as good as this one adapted slightly from Ina Garten (👑). The best part of this cake is that it gets better and better each hour it sits and the flavors develop- the ultimate make-ahead cake. We like to use a round biscuit cutter to plate the cake 🍰 and top it with a few sliced berries.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon pure almond extract
Seeds scraped from 1 vanilla bean
Sliced fresh strawberries and raspberries
Preheat oven to 350 degrees. Butter a 9x13x2 inch baking pan.
Sift the flour, baking powder and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
Ole 💫
