Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, August 16, 2011

The first time I saw this made was on a TV show some years ago. I've been fascinated by it ever since. Any dessert with cake and cream in it...HAS to be a hit, right? So when someone asked me here on SFFS last week if I'd ever made it, I told her yes I had. I didn't need any more prompting than that to run into my kitchen and make it again. So, Celeste...this is for you, along with all the photos you asked for....and for anyone else out there who's interested!
(Warning: Lots of pictures ahead.)

Tres Leche Cake

1/2 cup unsalted butter ~ room temperature
1 cup sugar
5 large eggs
1 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

Milk mixture:
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk

2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 350°. Using cooking spray, grease a 9x13 inch baking dish. Measure a piece of parchment paper to fit in the bottom of the pan. Spray paper and pan again using Baker’s Joy…or grease and flour.

Beat butter and sugar at medium speed with an electric mixer until fluffy.

Mix in eggs, one at a time,  and 1 teaspoon vanilla.

Combine flour and baking powder; add gradually to butter mixture, stirring to blend.

Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean.

Allow cake to cool about 10 minutes. Invert a serving platter onto the top of the baking dish. Flip so the cake is in the serving platter. Pierce cake with a fork all over.

Combine the 3 milks, and pour on top of cake. Allow to cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Beat whipping cream, powdered sugar, and 1 teaspoon vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

Here's the ingredients for the cake. 
(The milk, evaporated milk and sweetened
condensed milk will be used later.)

Mix the sugar and butter until fluffy.

Add the eggs one at a time.

Then add the vanilla.

Mix the flour and baking powder.

Then add that to the egg mixture.

Line the bottom of a GREASED 9x13
inch pan with parchment paper.

Grease again with shortening 
and flour OR Baker's Joy.

Pour the batter in the prepared pan.

Bake it for about 30 minutes until 
golden brown and toothpick inserted
comes out clean. 
Allow to cool for about 10 minutes.

Invert a serving platter onto 
the TOP of the 9x13 pan.

Carefully flip the whole thing over. 
Use hot pads...the baking pan will still be hot!
(You can eliminate this step by leaving the 
cake in the baking pan and just 
proceed to the cake-poking!) 

See? Perfect!

Poke the cake ALL OVER with a fork.

Mix the whole milk, evaporated milk 
and sweetened condensed milk together.

Pour all over the poked cake.

This is immediately after I poured 
the milks over the cake.

And this is about a minute later. 
It will soak up fast.

Cover and chill several hours or overnight. 
Overnight is best.

Whip the cream with the 
powdered sugar and vanilla.

It needs to look like this. 
You need to be able to spread it like frosting.

Ta-da!!! Enjoy!!