Whip up our Tres Leches Cake for that sweet thing in your life. This cake is the perfect
balance of not-too-sweet homemade condensed milk and the fruit sauces of your choice.
1 tablespoon vanilla extract
1 1/2 teaspoons salt
1 1/2 cups (10.5 ounces) granulated sugar
2 1/2 cups (10.5 ounces) cake flour
Whipped cream, for serving
Fruit sauces, for serving
Combine Homemade Sweetened Condensed Milk, sweetened condensed milk, and evaporated milk and reserve in the refrigerator.
Preheat oven to 350 degrees F. Lightly butter and flour a 10-inch round, 3-inch deep cake pan.
Place eggs, vanilla, salt, and sugar into a 5-quart mixer bowl. Place bottom of mixer bowl directly into a larger bowl of hot tap water and whisk egg mixture until warm to the touch. Remove mixer bowl from water and put on mixer with whip attachment. Beat at medium speed until egg mixture almost starts to flow over edge of bowl.
Meanwhile, using a sieve, sift flour twice then place back into the sieve. Remove bowl from mixer and sift flour for a third time into the whipped egg mixture while folding very gently yet thoroughly. Pour finished batter into the prepared cake pan and bake until cake bounces back when pressed in center, about 40 to 50 minutes. Remove cake from oven and cool completely.
When cake is cool, remove from the pan and trim off the browned top, bottom, and side surfaces of the cake. Clean cake pan and line with two long, crisscrossed pieces of plastic wrap. Return cake to the pan and slowly pour Tres Leches Milk over the cake. Fold ends of plastic wrap over the top of the cake to enclose completely and refrigerate overnight.
Just before serving, unwrap cake and turn upside down onto a 10-inch plate with upturned edges to catch excess milk. Pipe whipped cream on top of cake and serve ice cold accompanied by a fruit sauce or two such as passion fruit, mango, or raspberry.
Homemade Condensed Milk
Makes 2 cups
2 cups nonfat milk
2 cups whole milk
3 tablespoons sugar
Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering until reduced to 2 cups. Strain into a container and refrigerate as long as a week.