READER CONTRIBUTION - MARY'S TRES LECHES CAKE

May 4, 2011 at 2:42pm

This is from another reader named Mary. She and I both made Alton Brown's cake, and while it was average, we both kinda found it to be a little uninspiring. Mary was kind enough to email me this one, which sounds so much more interesting, especially with the addition of the cream of coconut. Let us know if you give it a try!  

 

If you have any questions about the recipe ingredients or instructions leave them in the comment and I'll clarify with Mary - Enjoy!!

 

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Pastel de Tres Leches (Tres Leches Cake)

Shared by (another) Mary 

 

Mary says, "This is my recipe for Tres Leches Cake.  You may omit the liquor and it is still delicious.  I searched and searched and this is the closest I have come to making it true "Hispanic Style"." 

 

* 1-½ cups All-purpose flour

* 1 teaspoon Baking powder

* ½ cup Unsalted butter

* 2 cups White sugar (divided)

* 5 Eggs

* 1-½ teaspoon Vanilla extract (divided)

* 1 cup Milk (I used Half & Half)

* 14-ounce can Sweetened condensed milk

* ½ of a 12-ounce can Evaporated milk

* 1 cup Commercially prepared White Russian mix (this is Half & Half, Vodka and Kahlua and I had a ready made bottle from the liquor store)

 

Whipped Cream Topping:

 

* 1-½ cups Heavy (whipping) cream

* 1 teaspoon of vanilla 

* 1 cup of sugar

* 1/4 cup of Kahlua 

 

Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.

 

Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.

 

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer (I pierce all over with a fork), and let it cool. Combine the whole milk, evaporated milk, condensed milk and white russian mix and pour over the top of the cooled cake (pour slowly to let it sink into the cake). Refrigerate for at least 2 hours before serving.

 

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, HERE IS WHERE I ADDED 1/4 CUP OF KAHLUA whipping until thick. Spread over top of cake.  I garnish with chopped pecans.

 

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.

 

Note: You can change the flavor by using Cream of Coconut instead of the condensed milk and sprinkle the whipped cream with coconut.

 

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Sounds wonderful. Thanks so much for sharing Mary!