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At a Glance
Prep Time : 15min
Cook Time : 50min
Course : Dessert
Type of Prep : Bake
Cuisine : Mexican
 

Tres Leches Cake

From Chelsie Kenyon,
Your Guide to Mexican Food.
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End a great Mexican meal with a piece of this rich, moist cake.

INGREDIENTS:

  • 1 1/4 cup cake flour
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 1/3 cup oil
  • 5 eggs, large
  • 1 teaspoon plus 1 teaspoon vanilla extract
  • 1 cup plus 1/2 cup milk
  • 1 cup sweetened condensed milk
  • 1 cup plus 3/4 cup heavy cream
  • 1 tablespoon rum
  • 1 pinch salt
  • optional garnishes- fresh berries or cinnamon

PREPARATION:

Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.

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