Reci-peace

~10 min Prep • 30 min Cooking • 40 min Total~

History of Tres Leches

While there is dispute, tres leches is thought to have originated from native Nicaragua by most historians. This cake is very popular in Central and South America, as well as the Caribbean.

This recipe is believed to have come from a Latin American company that put it on the back of their condensed milk and evaporated milk cans to promote their uses. Condensed milk and evaporated milk first came into use in the mid to late 1800s as a way to preserve milk without refrigeration. Both became immediate successes in urban areas where fresh milk was difficult to keep.

Out of this success, the tres leches cake became popular. Today, the use of condensed and evaporated milk is a part of Latin American culture, and tres leches is enjoyed by all, regardless of occasion.

Ingredients

Butter to grease the pan
1 ¼ cup All Purpose Flour sifted
1 teaspoon baking powder
1/2 cup salted butter melted and cooled (1 stick)
1 cup sugar
5 whole eggs
1 teaspoon vanilla

Milk Mixture

1 can condensed milk NESTLE LA LECHERA 14oz
1 can Evaporated milk CARNATION 12oz
1 cup of Heavy Heavy whipping or 1 can of “Media Crema Nestle”
1 1/2 teaspoon vanilla
4 Tablespoons rum or brandy

Frosting

1 ¼ cup heavy whipping cream
4 Tablespoons of sugar
1 teaspoon vanilla

NOTE!: Make sure to preheat your oven to 325°F Make sure to adjust oven rack to middle position. Grease and flour a 13-by-9 inch pan and set aside.

Let's Get Cooking!

Place flour, baking powder and salt in a medium-size bowl and whisk together to mix.

With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated.

Reduce speed of mixer, and slowly add the melted butter, a little bit little, and then the vanilla. Keep the mixer running in low.

Add the flour in batches and gently fold with a spatula until well combined.

Transfer batter to your prepared pan using a rubber spatula to help you spread them evenly. Bake for 30-35 minutes or until cake looks light golden.

Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

Milk Mixture & Frosting

Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a saucepan, warm over low heat until completed mixed. Remove from heat and set aside.

Once the cake has cool pour the milk mixture over the cake, cover with a plastic wrap and refrigerate for 4 hours or overnight.

For the forsting: place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes.

To assemble, the cake spread the whipped cream over the cake and get ready to impress your friends and family!