Tres Leches – Mexican Dessert Recipe

Serves – 9
Preparation time – 10 mins
Cooking time – 45 mins
Ingredients:

For Cake:

• All Purpose Flour – 1 1/2 Cup
• Corn Starch – 1/4 Cup
• Salt – 1/4 tsp
• Baking Soda – 3/4 tsp
• Baking Powder – 1 1/2 tsp
• Sweetened Condensed Milk – 1/2 Cup
• Milk (at room temperature) – 1/2 Cup
• Butter (softened at room temperature) – 1/2 Cup
• All Purpose Flour (for dusting pan) – 1 Tbsp
• Distilled White Vinegar – 1 Tbsp
• Granulated Sugar – 2 – 3 Tbsp (depends on your tastebuds)
• Vanilla Extract – 1 1/2 tsp

For Milk Topping:

• Whole Milk – 1 Cup
• Sweetened Condensed Milk – 14 oz can
• Evaporated Milk – 12 oz can

For Whipped Cream:

• Heavy Cream – 1/2 Cup
• Sugar – 1 Tbsp

Process:

For making Sponge cake:

• Preheat oven to 350 F. Grease 8 inch square baking tin with butter, dust it with dry flour. Keep it aside.
• In a mixing bowl sift all purpose flour, corn starch, baking powder, baking soda, salt and set aside.
• In another bowl, add butter, granulated sugar, vanilla, sweetened condensed milk. Beat them for 3 mins until smooth and creamy.
• Add 1/3 portion of flour, half of the milk to the wet ingredients mix well until combined.
• Add again a 1/3 portion of flour and mix well. Then add in the remaining milk and remaining flour and mix with a very light hand until combined.
• Finally add in the vinegar and mix it lightly just until combined.
• Add in the batter to the greased and dusted baking tin.
• Bake for 25 – 30 mins or until toothpick inserted at the center of the cake somes out clean.
• Rest the cake in the pan for 5 mins and invert onto the cooling rack.

For Milk Topping:

• Mix condensed milk, evaporated milk, whole milk and set aside. Your milk topping is ready.
• Transfer the cake onto any deep serving dish or cake tin. Poke it with fork all over.
• When the cake is still warm, add the milk mixture ladle at a time and spread all over.
• Cover the cake with cling wrap and refrigerate for an hour or overnight.

For Whipped Cream:

• In a clean bowl, add in cold cream beat until it slightly thickens.
• Gradually add sugar and beat till stiff peaks are formed.
• Get the refrigerated cake out and spread all the whipped cream on top evenly.
• Cut a piece and carefully remove and serve it with a maraschino cherry or a strawberry. Enjoy!