Very Vanilla Tres Leches

Posted on May 04, 2014 by Anne Milneck | 0 comments

Tres Leches translates to three milks...and muy delicioso! This Mexican dessert is composed of a light and fluffy sponge cake that absorbs the rich, sweet milk mixture. Top it with whipped cream and berries for a gorgeous end to a Cinco de Mayo celebration. Read on for our Coconut version of this recipe...oh my!

Ingredients:

1 Cup all-purpose Flour

1-½ tsp baking powder

¼ tsp salt

5 eggs

1 Cup sugar, divided

1 tsp Pure Bourbon Vanilla Extract

⅓ cup whole milk

For the Three Milks:
1 12 oz can evaporated milk

1 14 oz can sweetened condensed milk

¼ Cup heavy cream

1 tsp Organic Ground Vanilla Beans

1-1/2 tsp Pure Bourbon Vanilla Extract

Directions:

Preheat oven to 350 degrees. Spray 9 x 13 inch baking pan with nonstick spray. Combine flour, baking powder and salt in a large bowl. Separate eggs, then beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and Pure Bourbon Vanilla Extract. Pour egg yolk mixture over the flour mixture and stir gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter until just combined. Pour into baking pan and use a spatula to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. You can put the cake on a rimmed platter or you can soak the cake in the baking pan. It depends on how you want to serve the cake. If you do move the cake to a platter or serving dish, be sure it has a rim because the milks will spill over.

Combine condensed milk, evaporated milk, heavy cream, Ground Vanilla Beans and Pure Bourbon Vanilla Extract in a pitcher or measuring cup. When cake is cool, poke holes in the surface with a fork. Slowly drizzle all but about 1 cup of the milk mixture. Allow the cake to absorb the milk mixture for 30 minutes then pour the remaining milks over the cake. Refrigerate for at least three hours or overnight. Ice the cake with lightly sweetened whipped cream. Serve with berries.

Coconut version: Substitute the Evaporated Milk with canned Coconut Milk. For even more coconut flavor, substitute the Pure Bourbon Vanilla Extract in the three milks mixture with Natural Coconut Flavor.  Then top with toasted coconut before serving.  Oh My!  


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