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Tres Leches (Milk Cake)

May 8, 2012

There are endless recipes on the internet for tres leches.  Every celebrity chef from Emeril to Alton have their own.  There is even one called quatro leches, which is tres leches plus the addition of dulce de leche for a fourth milk.  The basic recipe is the same, and in my opinion actually the best.  The base is a yellow cake that is soaked overnight in 3 milks and topped with whipped cream.  The ones that add booze, fruits like mangos or pineapples actually distract from the purity of the dish.  So keep it simple.  I made this one the other day for Cinco de Mayo.  It’s easy enough to make anyday.  But one last thing, don’t cheat and use a boxed cake mix.  I mean, how lazy can you be?  So, please, please, make this tres leches dessert and let us know what you think.

INGREDIENTS:

1 1/2 cups all-purpose flour

1 t baking powder

1/2 c unsalted butter

1 c sugar

5 eggs

1/2 t vanilla extract

2 c whole milk

1 14z can condensed milk

1 12z can evaporated milk

1 1/2 c heavy cream

1 c white sugar

1 t vanilla extract

Prehead oven to 350 degrees.  Grease and flour a 9×13 inch pan.  Sift flour and baking powder together and set aside.  Cream butter and sugar together until fluffy.  Add eggs and the 1/2 t vanilla; beat well.  Add the flour mixure to the butter mixture 2 T at a time; mix until well blended.  Pour batter into the prepared pan.  Bake at 350 for 30 minutes.  Pierce cake several times with a fork.  Combine the whole milk, condensed milk, and evaporated milk together.  Pour over the top of the COOLED cake.  Whip whipping cream, the remaining sugar and vanilla together until thick.  Spread over the top of the cake.  Refrigerate the cake and serve very cold.  Enjoy!   This is Steve Morse in Fort Lauderdale bringing you another sweet dessert recipe.  WHAT DO YOU THINK?

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