Tres Leche Cake

Anyone have a good recipe they would be willing to share? Thanks!

Re: Tres Leche Cake

Never tried it but it sounds good!

Tres Leches Cake

1 pound cake, loaf-style
6 ounces evaporated milk
8 ounces heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1 cup heavy whipping cream
1/4 cup sugar
Chocolate covered candies, all in 1 color (recommended: M&M's)
1/2 cup crushed skittles

With a fork, punch some holes in the cake still in its loaf pan.

In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove.

Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own.

Re: Tres Leche Cake

This one is AMAZING.

(It's from Cook's Illustrated but I can't post it directly from their site. The link above is to a newspaper article that reprints the recipe.)

Re: Tres Leche Cake

I loooove this cake!

Re: Tres Leche Cake

This one is from Good Eats on Food Network

For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

For the cake:


Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.


For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.