The next in what is turning out to be a series featuring naturalized ethnic foods - you can ask Google to explain to you the suspicious origins of this recipe - but it is nonetheless popular south of the border and undeniably delicious.
1 ½ c sugar
½ c butter, at room temperature
6 eggs
1 ¾ c all-purpose flour
1 ½ t baking powder
4 t salt
12 ounces evaporated milk
14 ounces sweetened condensed milk
2 c whipping cream, divided
Preheat oven to 350°. Beat sugar and butter in large bowl until fluffy. Beat in eggs one at a time, beating well after each addition (lots of beating here). In a separate bowl, mix together flour, baking powder and salt. Add flour mixture to egg mixture. Pour into greased and floured (or use a circle of parchment) 9-inch springform pan. Bake until cake is golden and toothpick comes out clean, 55-60 minutes. While the cake is baking, mix evaporated and condensed milks together with half the whipping cream. When cake is done, immediately pierce with skewer, making lots of holes. Pour milk mixture over cake, about a third at a time, letting milks soak in. Cool. Refrigerate, tightly covered with aluminum foil, for two days. Remove from springform, and place on serving plate. Serve with remaining whipped cream and fruit. 12-16 servings.
Sorry I didn't get this posted in time for you to enjoy it for your Cinco de Mayo fiesta mañana. Maybe you can make the cake tomorrow then eat it on Siete de Mayo instead. That might be just as good.
1 comment:
yum yum yum. i love tres leches. and although i haven't tried this recipe, the one i have lets you use things like fat-free milks and it turns out just fine.
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