What better treat for my husband and two kids for Valentine's Day? For those of you that are not familiar, Tres Leche Cake is a cake popular in Latin America. It is normally made with a very spongy cake then soaked in three milks: sweetened condensed, evaporated and heavy cream. To get such a spongy texture most of the recipes use several eggs. This has been one of my biggest changes to make egg-free! The result is a cross between cake and pudding. It is so rich and delicious! I don't know if would best be served with a fork or a spoon. I do think this would be quite the treat for your own egg-free loves this Valentine's Day.
Tres Leche Cake
Cake:
4
T butter or margarine
1
c sugar
2
c flour
1
T baking powder
1
c whole milk
½
t pure vanilla
Three Milks:
½
c heavy cream
1
c condensed milk
1
c evaporated milk
Topping:
3/4 cup heavy cream
1 t vanilla
1 T sugar
Fresh
strawberries, sliced
Preheat
oven to 350°. Cream together sugar and butter. Slowly mix in flour and baking powder. While mixing, slowly pour in milk and
vanilla. Mix until fully
incorporated. Immediately, pour into a greased
8” square baking pan and bake for about 35 minutes. Do not
let the batter sit out before baking. This
recipe has a lot of baking powder and will start rising quickly.
Cool
cake in the pan on a wire rack. Once the
cake is cool, poke holes all over the top of the cake with a straw. In a blender, combine the evaporated milk, condensed milk,
and heavy cream and blend on high speed.
Pour three milk mixture evenly over cake. Cover the cake and refrigerate at least 4
hours or overnight.
Before
serving, prepare the whipped topping. In
a chilled mixing bowl beat heavy cream on high.
While beating, add in the vanilla and sugar. Beat on high speed until
peaks form. Spread over the cake and top with fresh strawberries.
Serves 9
Here is a picture of the cake after soaking all night in the milk mixture. This gives you an idea about how many holes to poke in the cake.
The finished cake with whipped topping prior to cutting.
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