Mexican Tres Leche Cake
16
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INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 1teaspoon baking powder
- 1cup sugar
- 1⁄2
- 5
- 1 1⁄3cups milk
- 1
- 1cup evaporated milk
- 1tablespoon rum
- 1cup heavy cream
- 1teaspoon vanilla extract
- 1teaspoon sugar
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DIRECTIONS
- Sift together the flour and baking powder.
- In another bowl, cream 1 cup of sugar and the butter until well blended.
- Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
- Gently fold in the flour mixture, gently mixing until the batter is smooth.
- Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
- Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
- Pour mixture over the cake.
- Cover with plastic wrap and refrigerate for 3 hours.
- Whisk the heavy cream until it begins to thicken.
- Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
- Spread this cream over the top and sides of the cake.
- Cut into squares.
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