Now, I don't usually share recipes on here that are not my own, but sometimes I just have to make an exception. This one is too good to not get into my archives, and they only thing I changed was to barely sweeten the whipped cream (2 teaspoons sugar to 1 1/2 cups heavy cream) and put strawberries macerated in 1 tablespoon brown sugar on top, instead of the maraschino cherries! Sooo good!
You can find the original recipe here.
Tres Leches Cake Recipe
(slightly adapted from The Pioneer Woman)
Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup whole milk
1 can evaporated milk
1 can sweetened condensed milk
1 3/4 cup heavy cream, divided
2 teaspoons powdered sugar
1 pound strawberries, quartered
1 tablespoon brown sugar
Directions:
Preheat the oven to 350°F and generously grease a 9x13" baking pan with butter.
In a large bowl, whisk together the flour, baking powder and salt; set aside. Into 2 medium bowls, separate the egg yolks from the egg whites; set aside the whites.
Beat the egg yolks with 3/4 cup sugar until they are creamy and pale yellow in color. Stir the vanilla and whole milk into the egg yolks, and then pour the mixture over the flour and stir very gently until combined.
Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat until the whites are stiff, but not dry. Fold the whites gently into the batter in 2 or 3 batches.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 35-45 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
Turn the cake out onto a cooling rack or platter (It should release fairly easily because of all that butter!) and let it cool completely.
When the cake is cool place it on a platter or back into the baking dish, if you had it on a cooling rack, and poke holes all over the top with a fork. In a large measuring cup, stir together the evaporated milk, sweetened condensed milk, and 1/4 cup of the heavy cream. Pour the mixture slowly and evenly over the top of the cake, allowing it to soak in and saturate the cake. (The cake could be made ahead to this point and stored in the fridge overnight!)
In a medium bowl, sprinkle the quartered strawberries with the brown sugar, stir and set aside to macerate while you whip the cream. In another bowl, whip the remaining 1 1/2 cups heavy cream with the powdered sugar. Spread over the cake and top with the strawberries. Store in the fridge until you are ready to serve.
No need for ice cream with this cake! It is so rich and moist and lovely... it really stands on its own. I hope you enjoy it as much as I did!! (And please don't wait until next Cinco de Mayo to make it!)
