Saturday, August 9, 2014

Tres Leches Birthday Cake

full sheet cake (18'' x 24'')



Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 12 hours
Yield: one 13X9 baking pan

Tres leches cake - sweet and spongy cake soaked in three milks (evaporated milk, condensed milk and half and half) and topped with sweetened whipped cream.

Ingredients

For the cake
6 3/4 oz (190 grams) cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup (113 grams) butter, room temperature
1 cup (200 grams) sugar
5 whole eggs
1 1/2 tsp vanilla extract
For the glaze
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping
2 cups heavy cream
1 cup sugar
1 teaspoon vanilla extract
Instructions

For the cake
Heat the oven to 350 F. Grease a 13 by 9-inch baking pan and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute.
Decrease the speed to low and with the mixer still running, gradually add the sugar and mixed until creamed in. Stop to scrape down the sides of the bowl, if necessary.
Add the eggs, 1 at a time, and mix until well combined. Add the vanilla extract.
Add the baking powder and salt followed by the flour in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly.
Bake for 20 to 25 minutes until the cake is lightly golden.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes.
Poke the top of the cake all over with a skewer or fork.
Allow the cake to cool completely and then prepare the glaze.
*when the cake is cooled, you can either leave it in a pan or take it out and place it on a rimmed serving plate/platter, like I did.

For the glaze
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake.
Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed.
Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

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