Serves 20 (this is a very rich cake)
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk (traditionally whole, but 1% works too)
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside.
2. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
3. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
5. Combine the whole milk, evaporated milk, and condensed milk together. Poke a liberal amount of holes in the top of the cake with a fork, pour milk mixture over the top of the cake.
6. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Serve cold, and be sure to keep cake refrigerated.
Recipe from allrecipes.com
I just made this cake, and have a few suggestions.
ReplyDeleteFor my taste, one cup of milk would probably be enough. However, when I made this cake, I used white whole wheat flour, which may be why the cake didn't absorb all the liquid. I would use white flour next time, or even just a cake mix, as many allrecipes.com reviewers suggested. I will also be on the lookout for a superior Tres Leche recipe, if there is one.
I've made this cake with cake mix and it came out good.
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