The Tres Leches Cake is a popular Spanish recipe. The cake is a yellow cake or even a sponge cake that is soaked in three different milks, hence the name. You can eat this cake alone or with an icing of your choice. I find that a basic homemade whip cream icing works wonderfully well. Although you will be tempted to eat it the day you make it you will be greatly satisfied if you choose to wait the next day as the recipe states. This is a pretty easy cake to make as well. Make it one day and finish it the next.
1/3 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 can (6 ounce) evaporated milk
1/2 cup sweetened condensed milk
1/2 cup heavy cream
1 cup heavy cream
1 tablespoon sugar
1. Pre-heat oven to 350 F. In a large mixing bowl add eggs, milk, butter, vanilla, flour, baking powder and cream of tartar. With a hand mixer mix until smooth and frothy. In a 13inch x 9inch baking pan pour batter and cook for 25-35 minutes, until a toothpick comes out clean from the center.
2. Meanwhile, in a medium sized mixing bowl add evaporated milk, condensed milk and 1/2 cup cream. Whisk together and place in fridge until needed.
3. When caked has cooked and cooled carefully poke holes all over. Pour milk mixture all over the cake. Place in the refrigerator over night.
4. In a steal bowl add 1 cup heavy cream and sugar. Place in the refrigerator for at least 30 minutes. With a hand mixer on high mix until peaks form. You can frost each piece or entire cake.
Yields: 20 servings