Hello Everyone, Welcome back to my blog after a really long break!! I was in India for about a month, visiting my family and friends, and after coming back, was still in the holiday mood!!
We had 'tres leches-three milk cake' at a lovely restaurant called 'la tusca' during our trip to washington dc. Nisarg had loved it so much at that time, that I was looking for a tried-&-tasted recipe of it since then. Recently, I got the recipe from a friend and immediately tried it out. It turned out so perfect!! Thank you so much Viji for this lovely recipe:).
1 stick unsalted butter (at room temp.)4 large eggs1 cup all-purpose flour1 tsp baking powder1 cup sugar1 tsp vanilla extract1 can(14 oz) sweet condensed milk (I used fat-free)1 can(12 oz) evaporated milk (I used fat-free)1 cup 2% milk1 cup heavy whipping cream + 1 tbsp sugar for a creamy layer on top (optional)mixed fruits (optional)
- Preheat the oven to 350 F. Grease a 9 inch by 9 inch baking dish and set aside.
- Sift flour and baking powder together.
- Beat egg-whites till they are fluffy and create a soft peak. Add vanilla extract and add egg-yolks one at a time. Beat well after the addition of each egg-yolk.
- In a separate bowl, beat softened butter till its fluffy. Add sugar and thoroughly combine.
- Now, mix the sugar-butter mixture into the egg mixture and beat properly. Add sifted flour and mix thoroughly.
- Pour the mixture into the baking dish and bake for about 30-35 minutes or until the crust is golden.
- In a bowl, whisk condensed milk, evaporated milk and 2% milk together.
- Let the cake cool completely. Scrape the top layer of the cake and poke the cake all over with a fork. Pour the milk mixture on the cake. Cover and refrigerate the cake overnight.
- For the icing, beat heavy whipping cream and sugar until soft peaks are formed. Coat the cake with icing and decorate with fruits. (This step is totally optional, both Nisarg and I liked it better without the icing.)