Tres Leche Cake
Prep Time: 20 mins | Cook Time: 40 mins | Course: Dessert | Serves: 18
Tres leche or 3 milk cake is topped with vanilla whipped cream and a fine sprinkling of cocoa or cinnamon if you rather. Garnish with fresh berries if you like. Inspired by Chef Billy Parisi @ https://www.billyparisi.com/homemade-tres-leches-cake-recipe/
2 ½ cups flour
1 Tbsp baking powder
1 tsp salt
8 eggs
1 ½ cups sugar
1 Tbsp vanilla
¾ cup olive oil
1 cup heavy cream
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk
Whipped Cream:
1 cup heavy cream
¼ cup sugar
1 tsp vanilla
1 Tbsp cocoa powder or cinnamon
Fresh berries, garnish
Preheat oven to 350*. Spray oil a 9.13 baking dish and sprinkle with a bit of cinnamon sugar, set to one side. In a mixing bowl or glass measurer, whisk the flour, baking powder, and salt together. In a stand mixer, whip eggs and sugar on high for 10 minutes. The eggs will be super fluffy and tripled in volume. Turn the speed down to low and pour in the vanilla and olive oil, then return to high speed until incorporated. Unhook the bowl and place a sieve over the batter, sift the dry ingredients over the batter, and gently fold in with a rubber scraper. Spread batter evenly into the prepared baking dish and bake for 35-40 minutes or until golden brown, the middle doesn’t jiggle, and a toothpick tester comes out batter-free. My favorite tester for cakes is an insta-thermometer, cakes are done at a minimum of 200*. Allow to cool for 10 minutes.
In a large microwave-safe bowl, heat the cream for 2 minutes. Whisk in the condensed milk, then the evaporated milk. Poke the cake all over with a large serving fork. Pour the milk mixture very slowly over the cake. Allow the cake to completely cool and absorb the milks.
Whip the cream in a stand mixer with the sugar and vanilla until it comes to stiff peaks. Spread evenly over the completely cooled cake. Dust unsweetened cocoa powder or cinnamon with a fine sieve on top of the whipped cream. Garnish with fresh berries if you like.
