Recipes : Tres Leche Cake : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Tres Leche Cake
Recipe courtesy Alton Brown, 2007

Ingredients
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

For the cake:

Directions
Preheat the oven to 350 degrees F. Lightly oil and
flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and
set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat
on medium speed until fluffy, approximately 1 minute. Decrease the speed to low
and with the mixer still running, gradually add the sugar over 1 minute. Stop to
scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and
mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the
flour mixture to the batter in 3 batches and mix just until combined. Transfer the
batter to the prepared pan and spread evenly. This will appear to be a very small
amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or
until the cake is lightly golden and reaches an internal temperature of 200
degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the
top of the cake all over with a skewer or fork. Allow the cake to cool completely
and then prepare the glaze.

Ingredients
For the glaze:

Directions
Whisk together the evaporated milk, sweetened
condensed milk and the half-and-half in a 1-quart measuring cup. Once combined,
pour the glaze over the cake. Refrigerate the cake overnight.

Ingredients

Topping:

Directions
Place the heavy cream, sugar and vanilla into the bowl
of a stand mixer. Using the whisk attachment, whisk together on low until stiff
peaks are formed. Change to medium speed and whisk until thick. Spread the topping
over the cake and allow to chill in the refrigerator until ready to serve.