Tres Leches

Tres Leches

For the cake:




1 1/2 cups cake flour sifted

1/2 tablespoon baking powder

Pinch of salt

4oz butter (1 stick) room temperature

3/4 cup sugar

3 eggs

3/4 cup milk



Tres leches:

12 oz can of evaporated Milk

14 0z can of sweetened condensed milk

12 oz whole milk



Topping:

maraschino cherry

whipped cream



Preheat oven to 350°F. Oil and flour a 13 by 9-inch cake pan and set aside.

Sift together flour, baking powder and salt. Set aside. In a bowl of an electic mixer, cream the butter and sugar until light and fluffy. Add the eggs (one by one) and beat until well mixed. With the mixer on low speed, alternately add flour mixture and the milk to the batter (in three parts) beating well after each addition. Continue beating until well combined, for about 30 seconds.

Pour the batter into prepared pan. Bake for 30 to 40 minutes or until toothpick inserted into center comes out clean. Cool for 30 minutes before adding the tres leches. While cake is cooling, add into a blender the tres leches and blend for 20 seconds. With a fork, poke holes in the cake and pour the tres leches mixture over the cake. Cover and refrigerated for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.



Note: If you would like to make individual servings, just divide batter into ramekins 1/3 of the way and bake for less time.