“THE HISTORY OF EVERY COUNTRY BEGINS IN THE HEART OF A MAN OR A WOMAN.” Willa Cather
Cinco de Mayo marks the defeat of French forces by Mexico in the Battle of Puebla which took place on May 5, 1862. It is celebrated because not only did Mexico take back their own nation on that day, but their victory influenced the outcome of the United States Civil War. For many, Cinco de Mayo has come to mean margaritas and Mexican food. For me, it is an opportunity to make one of my most favorite desserts. Tres Leches Cake! When I first tasted this cake…
I was startled by the wet, spongy texture. (Not sure what I expected since you are basically pouring 40 oz. of milk on the cake after it comes out of the oven!) But the sweetness and richness had me hooked and going back for more. Many recipes call for you to serve it with whipped cream. But I always serve mine with a fruit and rum sauce. (I somehow have a bottle of a vanilla rum with a whole banana soaking in it!) I am hooked and I hope you will be, too! Buen Provecho!
CAKE:
1 stick, unsalted butter (plus more for preparing the baking dish)
2 tsp pure vanilla extract
7 large eggs, separated
1/4 tsp baking soda
1/4 tsp salt
1 c sugar
1 c all purpose flour
1/2 tsp ground cinnamon
2 c whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
Preheat the oven to 350°F. Butter a 9 x 13 inch glass or ceramic baking dish.
Heat the butter in a small saucepan over medium heat, swirling occasionally, until the butter browns, about 7-8 minutes. Remove from heat and stir in vanilla.
In the bowl of your electric mixer, whisk the egg whites, baking soda, and salt on medium-high speed until soft peaks form, about 2-3 minutes. Add the yolks and whisk until combined. Reduce speed to medium. Add the sugar in a slow, steady stream and mix until combined. Using a rubber spatula, quickly and gently fold in the butter mixture into the egg mixture.
Combine flour and cinnamon in a small bowl. Sift 1/3 of the flour mix over the egg mix. Gently fold to combine. Working quickly, sift the remaining flour mix over egg mix in 2 more additions. Gently fold to combine. Pour batter into prepared dish and bake until golden and a toothpick inserted into the center comes out clean, about 20-25 minutes.
While the cake is baking, whisk together all 3 milks in a bowl. Pour over the cake as soon as it comes out of the oven. Transfer cake in dish to a rack to cool. Cover and refrigerate overnight.
RUM FRUIT TOPPING:
1/2 c plus 4 TBSP dark rum
1/2 c sugar
4 TBSP water
4 c sliced or diced fresh fruit (I like mangoes, strawberries, kiwi and pineapple)
Bring the rum, sugar and water to a boil in a small saucepan. Cook until sugar dissolves, 1-2 minutes. Let cool for 30 minutes. Toss the syrup with the fruit. Refrigerate overnight with the cake. Spoon on to individual portions of cake when ready to serve. Enjoy!
Recipe adapted from Martha Stewart
This tres leches looks great … and the fruit TOTALLY makes it healthy!
Yes Tiffany! The fruit practically makes it a breakfast food! ;- }
Ohh, I’ve never had tres leche before but it sounds amazing – I could eat the fruit sauce all on it’s own!! Thanks for sharing!
Lucy…definitely try this one. The texture of the cake is so unique! : )
Great recipe. I haven’t eaten this for ages. I used to live in Tampa, and it was a pretty common dessert there (large Cuban community). I’ll definitely give this a try. Thanks.
I love this cake. Every time I make it….I wonder why I don’t make it more often! Bet you had some good Tres Leches in Tampa! : )
Looks nice! I’ve heard good things about tres leches cake before but never attempted in making one, thanks for sharing the recipe!
Thanks! Definitely give it a try! Very sweet and unique texture! (and easy!) : )
What a lovely blog! Gosh, that cake look so good, and what gorgeous flavours and textures. LOVE the rum fruit topping.
Thank you Jill! I will take on your macarons soon! : )
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Oh my! Erin!! How exciting! Thank you! : )
i am sure this cake tastes superb with all those fruits and tres leche. i am adding this to my “must make soon” list… hehe
Milk and fruit! Nothing better for you! Ha! This is really good! I hope you do try it! : )
I’ve seen a lot of tres leches cakes out there but none of which had any kind of fruit topping, which I think would be perfect with the cake. I’m sold and it looks beautiful. Many thanks.
Thanks..the fruit topping is the best part. You can leave the rum out for the kids….or you could, of course have a little on the side for yourself! ;-0
Well after searching and finding many reciepe, yours was the closest to my mom’s idea of making this cake. she said use most of the same ingredients she uses for rice pudding. well tweaking here and there and your final bump in your sight, I finally did the cake and it was exactly what I was looking for. I thank my mom and you for a smooth delighted combination. everyone should follow your receipe. you should be incarcerated for such reciepe. AWESOME. I will continue to navigate in your page.
“Thats all I wrote”, My Kangaroo Cake Girl
Hi Lillie….yes there is so much milk in this recipe it’s like making rice pudding! I am glad you enjoyed it, though! : )