Recipe: Très Leches Cake

Très Leches Cake

Serves 12 to 16

1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) butter or margarine, softened
1/2 tsp (2 mL) vanilla
5 eggs
1 cup (250 mL) milk (whole/homogenized)
1 cup (250 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
1/3 cup (75 mL) liqueur or brandy (optional)

Topping
1 cup (250 mL) granulated sugar
1-1/2 cups (375 mL) whipping (35%) cream
1 tsp (5 mL) vanilla

Preheat oven to 350 degrees F (180 degrees C)

13- by 9-inch (3 L) metal baking pan, greased and floured

1. In a large bowl, combine flour and baking powder. Set aside.

2. In a large mixer bowl, on medium speed, cream sugar and butter until smooth. Beat in vanilla and then eggs, one at a time, beating well after each addition.

3. Gradually, by spoonfuls, add flour mixture to the creamed mixture, on low speed, mixing until well combined. Pour into prepared baking pan, spreading evenly.

4. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and dry. Pierce top of cake with a fork, or skewer, in about 10 places. Cool completely in pan on wire rack.

5. In another bowl, combine milk, condensed milk, evaporated milk and liqueur, if using. Pour over top of the cooled cake and allow to soak in while chilling for at least 2 hours.

6. Prepare topping: In a small bowl, whisk sugar, whipping cream and vanilla until thick. Spread over top of cake. Store in refrigerator until ready to serve (up to 1 week).

Tip: If you want leftover whipped cream to retain its lightness, height and texture for a day or more, add 1 tsp (5 mL) of light corn syrup to each 1 cup (250 mL) of cream while whipping.

Buy the Book!

250 Best Cakes and Pies
by Esther Brody
Robert Rose
Paperback: $18.95
ISBN 0778800776
Information provided by the publisher.