Recipe by Ceezie
Three milks (hence the name Tres Leches) are combined and poured over the baked cake. The cake absorbs the milks, becoming dense and moist cake, a cross between a custard and a cake.
Top Review by brianandgreg
The previous reviewer was correct in that it is actually better the next day. However, even the following day the outcome of the recipe was still a bit boring. I did make one or two changes. First of all, a total of three cups of the various milks is more that ample. It needed something, anything to help the flavor reach its potential. In serving it I added lots of fresh mixed berries and sweetened whipped topping which helped. Again, I was trying to find something to add both flavor and mouth-feel. Next time I think that I will take it even further and add something to the cake batter to liven it up, zest, flavoring, fruit, Something! Additionally, adding some sort of flavor to the topping itself might be in order. Thinking about coffee or orange flavored liquor...
- 3⁄4 cup butter, softened
- 1 1⁄2 cups sugar, divided
- 1 1⁄2 teaspoons vanilla extract, divided 5 eggs
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 cup whole milk
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) cansweetened- condensed milk
- 2 cups heavy cream
- 1 tablespoon rum or 1 tablespoon liqueur
- fresh berries (to garnish) (optional)
Directions See How It's Made
- Preheat oven to 350°F Grease and flour a 13 x 9-inch baking dish.
- Combine butter and 1 cup sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Add 1 teaspoon vanilla. Beat in eggs one at a time, mixing well.
- Combine flour, baking powder and cream of tartar. Add to butter mixture slowly and beat well. Spread batter in pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Set aside to cool.
- Stir together milk, evaporated milk and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake. Refrigerate cake.
- Combine heavy cream, remaining ½ cup sugar, remaining ½ teaspoon of vanilla and rum. Beat until thick and spread over cake. Refrigerate until ready to serve.
- Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on dessert plates. Garnish with fresh berries, if using.