Tres Leches Cake

I can still remember the first time I ate tres leches cake. We were in Charlotte, NC visiting my brother and sister in law and we had stopped at some place to eat what they claimed to be some awesome chicken. Yes, the chicken was really good but what they didn't tell us was how AMAZING the tres leches cake was.

That was about 4 years ago and I'm still thinking about it.

I have tried several other versions when I happen to see it on the menu and while they have been good I still longed for the cake from Charlotte.

Alberto's birthday was yesterday and I decided that I wanted to make him tres leches cake. I searched online for some recipes and even considered a couple of different recipes from some blogs that I follow. The only thing stopping me was that the cakes were made from scratch. I am not a baker. I decided to post on my local message board and lucked out with a recipe that started with a box mix.

My verdict: So, so, so good!!! You can, of course, make a sponge cake from scratch and I bet that it would be great. But if you're not a baker go ahead and use a box mix. I promise that I won't tell.

I baked my cake in a glass 9x13 baking dish. I left the cake in there and poured all of the milk mixture over the cake. It's going to look like too much. But have no fear. All of it will be absorbed into the cake. I promise. Some of the blog recipes that I was considering using suggested reserving a cup of the mixture to be used in coffee. Not a bad idea. One even had the nerve to suggest using only 1 cup of the mix and discarding the rest. I quickly closed out that tab. Use it all. Every.last.drop. You won't be sorry.




Tres Leches Cakes

Ingredients

• prepared yellow cake, cooled
• 2 cups heavy cream
• 1 can evaporated milk
• 1 can condensed milk
• 3 tbsp sugar
• 1 tsp vanilla
• maraschino cherries to garnish (optional)

Directions

1. Using a fork, pierce holes all over the top of the cake.
2. Mix together 1 cup of heavy cream, evaporated milk and condensed milk.
3. Pour ALL of the milk mixture over the cake. Cover and refrigerate for about an hour until the mixture is absorbed into the cake.
   
4. In a bowl, beat remaining cup of heavy cream, sugar and vanilla at medium speed until it thickens.
   
5. Spread whipped cream over the cake cover and continue to refrigerate for a few hours but preferably overnight.