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Ingredients:
A good ol’ stick of butter (that’s ½ cup for the city folk)
1 cup sugar (sweet as southern hospitality)
5 farm-fresh eggs
A splash of vanilla (1 teaspoon)
1 ½ cups flour (like the dusty trails)
1 teaspoon baking powder (our rising star!)
A pinch of salt (½ teaspoon)
2 cups whole milk (rich as a gold rush!)
A 12oz can of evaporated milk (trust me on this)
A 14oz can of sweetened condensed milk (the magic touch)
1 1/2 cups whipping cream (like fluffy white clouds)
Another cup of sugar (because why not?)
And another splash of vanilla (1 teaspoon)
PREPARATION:
Crank up that oven to 350 degrees F and lube up a 9×13 baking dish.
Grab yourself a big ol’ bowl and cream together your butter and sugar until it’s smoother than a country ballad. Toss in your eggs and vanilla and beat it until it’s light, fluffy, and dreamy.
In a smaller bowl (like a sidekick), sift together your flour, baking powder, and salt. Slowly, like a sunset over the Rockies, mix the dry into the wet.
Pour that beautiful batter into your dish and let it bake for about 30-35 minutes. You’ll know she’s ready when a toothpick comes out cleaner than your conscience.
Once baked, take a fork and poke that cake like it told a tall tale. Let it cool off a bit, just like you after a square dance.
In another bowl, mix together your whole milk, evaporated milk, and that sweet, sweet condensed milk. Pour this milky trio over your cake and let the magic happen.
Now, in a bowl colder than a winter’s night in Wyoming, whip together your heavy cream, sugar, and vanilla until you get those perfect peaks. Once your cake has had its milk bath, spread that whipped goodness right on top.
If you’re feeling a little wild, dust some cinnamon over the top. Remember to keep this beauty in the fridge and serve it up chilled.
There ya have it, darlings! A Tres Leches Cake that’s as American as apple pie with a twist. Grab a slice, kick up your heels, and enjoy!
Happy Baking, y’all!
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