Mexican Tres Leche Cake
Ingredients
- 1 1/2 cups flour|all-purpose flour
- 1 teaspoon baking powder
- 1 cup Granulated sugar|Sugar
- 1/2 cup butter|unsalted butter, softened
- 5 eggs
- 1 1/3 cups milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 tablespoon rum
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon Granulated sugar|Sugar
- Sift together the flour and baking powder.
- In another bowl, cream 1 cup of Granulated sugar|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 sweetened condensed milk|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 Granulated sugar|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.
This article uses material from the "Mexican Tres Leche Cake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
