Tres Leche Cake

I made these amazing bars the other day, which I will post later, and had left over sweetened condensed milk. Since I had never tried tres leche cake, this seemed like a good time seeing as I had one ingredient ready to go (excellent logic on my behalf). 

After searching through my cookbooks, I ended up using one online from the Pioneer Woman. I love Ree, she is hilarious. Anyways, this turned out great as anything from her does. The photo shows crusts but I cut those off and ate them before pouring the milk mix on top. Which, by the way, is heaven. While most was poured on the cake I saved my self a shot glass worth just to drink straight. Highly recommend doing that if you make this.

Tres Leche Cake 

Adapted in odd portions from the Pioneer Woman

6 tbsp + 1/2 tsp cup all-purpose flour

1/4 + 1/8  teaspoon baking powder

pinch of salt

2 eggs

6 tbsp + 1/2 tsp sugar

scant 1/2 teaspoon vanilla

2 tbsp milk

1/2 cup evaporated milk

heaping 1/4 cup sweetened, condensed milk

2 tbsp heavy cream

1/2 tsp cinnamon

Preheat oven to 350º. Spray a 8 x 8 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 1/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into 4 squares and serve. Serves four.. or three if you have two like me.


P.S. I AM DONE EXAMS! PARTY!