Blogger's Choice: Tres Leches Cake

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I realized the other day that it is already 2013. I mean, no, I'm not an idiot. I do know what year it is, but I realized that 2013 means in April I turn 28. And I have this little list called 28 Before 28 that I haven't even looked at in months. With less than 4 months left to get 10+ items crossed off, I knew I needed to kick it into high gear.

And typically procrastinator that I am, I left all of the things I figured were harder until the end. However, this cake is not difficult at all. I have absolutely no idea what ever stopped me from making it before.

Let's back up a minute though. I received my Blogger's Choice blog from Sarah before I realized how close April 10th, 2013 really is. I was given Eva Bakes which is maybe not the best blog to look at if you're still working on that weight loss resolution. However, if you're like 99% of the rest of the population who gave up or you just really enjoy sweets, go visit her blog. Now. And drool over items such as Marshmallow Crunch Brownie Bars or Biscoff Swirl Gelato. You can thank me later.

I've gotten off topic again. Let's try again. Okay, so I received my assigned blog from Sarah and I started looking through the recipes. I was immediately drawn to the Biscoff ones because I finally decided to hop aboard the Biscoff train and try this stuff out. But then the Tres Leches Cake caught my eye. And it dawned on me that it was practically February of 2013. And I had a list of quite a few things to make. With Tres Leches Cake being one of them. And so it was decided.



Tres Leches Cake
Source: Eva Bakes from What's Cooking, Chicago? originally from Alton Brown 
Servings: 1 cake
Printer Friendly

Ingredients:
Cake:
    • 6 3/4 ounces flour (a heaping 3/4 cup)
    • 1 tsp. baking powder
    • 1/2 tsp. kosher salt
    • 1 stick unsalted butter, at room temperature
    • 1 cup sugar
    • 5 eggs
    • 1 1/2 tsp. vanilla
    Glaze:
    • 12 oz. evaporated milk
    • 14 oz. sweetened condensed milk
    • 1 cup half-and-half
    Topping:
    • 2 cups heavy cream
    • 1 cup sugar
    • 1 tsp. vanilla
Directions:
1.Preheat the oven to 350. Grease and lightly flour a 9x13 metal pan. Set aside.
2. In a bowl, combine flour, baking powder and salt.
3. In the bowl of your stand mixer with the paddle attachment, beat the butter on low speed until smooth. Gradually add in the sugar a small amount at a time, then add in the eggs one at a time, waiting until fully incorporated before adding the next one. Add in the vanilla.
4. Slowly pour the flour mixture into the stand mixer until combine.
5. Transfer the batter to the prepared pan and spread evenly.
6. Bake for 20-25 minutes or until the cake is golden brown.
7. Remove from the oven and let cool for 30 minutes on a wire rack.
8. While the cake is cooling, prepare the glaze by whisking the ingredients together until smooth. Use a fork to prick the cake and pour the glaze on top.
9. Refrigerate the cake overnight.
10. Prepare the topping by combining the ingredients in the bowl of your stand mixer with the whisk attachment. Beat on medium-high speed until stiff peaks form. Reduce to low speed and beat until a thick mixture forms.
11. Spread the topping over the cake and return to the refrigerator for at least 1 hour or until ready to serve.

I had no idea what to expect from this cake, but I was pleasantly surprised. Its very sweet but soooo good!

6 comments:

  1. I'm so glad you finally made tres leches cake. Yours turned out beautifully!

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    Replies
    1. Thanks! I was a bit worried since it took me close to 3 days to fully make the cake. First I forgot the condensed milk and then I misplaced the whisk attachment.

      Delete
  2. Wow. This looks and sounds incredible. I've never had tres leches cake before but I always love the look of it.

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  3. This is my husband's favorite dessert, looks delicious!

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  4. I always thought this cake was hard to make. Glad to know it isn't!

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  5. This has been on my list of desserts to make forever. I need to buckle down and get it done because it sounds/looks delicious!

    ReplyDelete

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