Tres Leches Cake
4-6 SERVINGS
Ingredients:
1 1/2 cups All-purpose flour
1 teaspoon Baking powder
1/2 cup Unsalted butter
2 cups Granulated sugar
5 Eggs
1 1/2 teaspoons Vanilla extract
1 cup Milk
2/3 cup Sweetened condensed milk
2/3 cup Evaporated milk
1/3 cup Liqueur, Frangelico, Brandy, or Chambord, (optional)
1 1/2 cups Heavy cream
Method:
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch (22 x 32 cm) baking pan.
Sift the flour and baking powder together and set aside.
Cream the butter and half the sugar together until fluffy.
Add the eggs and half the vanilla. Beat well.
Add the flour mixture to the butter mixture in 3 stages, mixing well until blended.
Pour batter into prepared pan and bake for 30 minutes. When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
Combine the milk, condensed milk, evaporated milk, and liqueur and pour over the top of the cooled cake.
Refrigerate for at least 2 hours before serving.
When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until thick. Spread over top of cake. (Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.) Serve chilled.
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