Karen's Tres Leches Cake

By DomesticMuse

Ingredients

• Glaze ingredients:
• Hot Milk Cake (for the Tres Leches base) Makes 1 9x13" cake.
• 1 c. whole milk
• 2 T unsalted butter
• 4 extra-large eggs
• 2 c. sugar
• 2 c. flour
• 2 t baking powder
• 1/4 t. salt
• 2 t. vanilla
• 1 12 oz. can evaporated milk
• 1 14 oz. can of sweetened condensed milk (Eagle Brand)
• 1 c. half-and-half
• Topping:
• 2 c. heavy whipping cream
• 1/2 c. powdered sugar

Details

Servings 8
Adapted from domestickmuse.blogspot.com

Preparation

Step 1

Make the cake:
1. Preheat oven to 350. Spray a 9X13 pan (glass is best) with nonstick spray and then flour the pan.
2. Combine the milk and butter in a 2 c. glass measuring cup. Heat to scalding in the microwave. (In my microwave, this takes about 3 minutes.) Add vanilla.
3. While the milk is heating, beat the eggs and sugar together in the bowl of an electric mixer until thick and lemon-colored, about 5 minutes.
4. With the mixer on low speed, add the hot milk mixture.
5. Sift the flour, salt and baking powder together onto a piece of waxed paper.
6. With the mixer on low speed, add the flour mixture. Beat until well combined.
7. Pour batter into the prepared pan and bake for 35 minutes, or until center is set and a cake tester comes out clean.

While the cake is baking, prepare the "glaze."

Glaze:
Mix ingredients together in a 4 c. glass measure. (Makes for easy pouring.)

Topping:
Beat the cream and sugar together until stiff.

Finishing the Tres Leches Cake:

1. When the cake is done, remove from the oven and cool in the pan on a rack for 10 minutes.
2. Pierce holes all over the surface of the cake with a skewer or fork.
3. Slowly pour the glaze over the warm cake, in several passes, allowing the mixture to soak in before pouring more on.
4. Cover the cake with plastic wrap (I find Saran Wrap works best). Chill for at least 6 hrs.
5. Prepare the topping and spread over the cake. Refrigerate until ready to serve.