Tres Leches in mexican means 3 Milk Cake This mexican preparation which involves baking the cake, cooling it down and soaking it in 3 different varieties of milk is just the most amazing cake that i have had. Rich, airy, sweet, moist….
Preheat oven to 180ºC (350ºF). Place the butter and sugar in an electric mixer and beat for 8–10 minutes or until pale and creamy. Add 1 tablespoon vanilla extract and beat to combine. Gradually add the eggs, one at a time, beating well after each addition. Gradually add the flour and beat until just combined. Spoon the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper and bake for 30–35 minutes or until cooked when tested with a skewer. Using a skewer, make holes all over the top of the cake and place in the refrigerator to cool completely.
While the cake is cooling, place the milk or evaporated milk*, condensed milk, buttermilk and remaining vanilla in a jug and mix well to combine. Pour the milk mixture over the cake and return to the refrigerator for a further 2 hours or until the milk mixture is absorbed. Best would be overnight.
Place the cream in a bowl and whisk until soft peaks form. Top the cake with the cream and serve.
* evaporated milk (reduced milk) – Boil 1 ltr of milk till it reduces to 2 cups.
I use just milk. It works completely well.
Donot worry if it feels like there is too much liquid. Let it sit in the fridge and the cake will soak up all the liquid.