Tres Leches Cake. A classic Mexican dessert made with a vanilla sponge cake soaked with three kinds of milk -- heavy cream, evaporated milk and sweetened condensed milk and topped with whipped cream.
1/2cupPowdered Sugar(or more depending on sweetness preference)
Garnish:
Fresh Strawberries sliced
Dulce de Leche Caramel
Instructions
Preheat oven to 350 degrees. In a stand mixer, beat eggs, sugar, and vanilla for 8-10 minutes until light and fluffy.
Fold in cake flour, baking powder, and salt. Fold in whole milk and stir just until combined.
Butter 9 x 13 baking dish. Pour cake batter into the pan and spread evenly. Bake for 22-25 minutes or until a light golden color.
Using a fork, poke holes all over the cake, making sure to pierce the entire cake. In a medium-size bowl, stir together sweetened condensed milk, evaporated milk, and heavy cream. Pour in 1/2 cup increments all over the cake and let seep into the cake until all the milk has saturated the cake. Cover and refrigerate for at least 4 hours or overnight.
When ready to serve, whip 1 1/2 cups of heavy cream until soft peaks form. Fold in powdered sugar. Spread all over the cake. Cut into pieces and serve. May top with fresh strawberries or caramel.