Tres Leches Cake
Translating to three milks cake, Tres Leches Cake is a traditional Mexican sponge cake that's soaked in, you guessed it, three kinds of milk, for the ultimate moist, decadent cake. Think of it as a poke cake that we've lightened up with this easy recipe. Source: EatingWell.com, April 2017
Ingredients
Directions
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Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
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Combine all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat eggs, 1/2 cup sugar and vanilla in a stand mixer fitted with a paddle attachment (or with a hand-held electric mixer) on medium-high speed until very light and fluffy, about 10 minutes. Add half the flour mixture; mix on low speed until combined. Add milk and then the remaining flour mixture; mix until just combined. Evenly spread the batter into the prepared baking dish.
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Bake the cake until lightly browned and springs back when gently pressed in the center, 20 to 25 minutes. Cool in the pan on a wire rack for 25 minutes.
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Whisk condensed milk and evaporated milk in a medium bowl. Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake and around the edges. Cover and refrigerate at least 2 hours and up to 1 day.
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Just before serving, beat cream in a medium bowl with an electric mixer until soft peaks form. Add the remaining 1 tablespoon sugar and continue to beat until stiff peaks form. Spread the whipped cream over the cake. Top with strawberries, if desired.
Tips
Tip: To bring eggs to room temperature set them out on the counter for 15 minutes or submerge (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day; finish with Step 5 just before serving.
Equipment: 9-by-13-inch glass baking dish
Nutrition Facts
1 low-fat dairy, 1/2 other carbohydrate, 1/2 starch
