Sometime back, I made a zesty Tres Leches Mexican Flan, which is loved by almost everyone I know. In the comments section, someone asked me if I liked Tres Leches Cake (three milks cake) too? I don’t like Tres Leches cake, I adore it. It is soft,moist,smooth,creamy and best when served cold. I can polish off this lovely guy on my own, if my sisters allowed it. But unfortunately for me,not only they always want this cake but also end up with the biggest pieces.
- 1- 1/4 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/3 cup melted butter
- 4 Eggs
- 1 cup powdered sugar
- 1/3 cup Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cup Heavy Cream
- 1 cup heavy cream
- 4 tablespoons powdered sugar
Preheat Oven to 350 degrees. Grease and flour your cake pan.
In one bowl sift flour, salt and baking powder.
Beat eggs. Sift sugar and beat with eggs till thick and fluffy.
Slowly add the flour mixture to egg mixture, all the while keep mixing.
Add butter and milk and continue to beat until thick and creamy.
Set the cake to bake. Bake until a skewer comes out clean.
Take the cooled cake, and using a fork make many holes all over the cake.
Pour the milk mixture slowly over the whole cake.The milk may seem too much but the cake will absorb it completely after approximately 12-15 minutes.
Finally whip the sugar and heavy cream together until soft peaks form(do not over-whip).
Slather this generously over the cake.
Decorate with cherries or chocolate balls.Being a chocaholic, I obviously chose the latter to top this lovely cake.
Keep the cake into the refrigerator. Best served cold.