Tres Leches Cake...The Fearless Cook bakes
By the patty beat on May 03, 2011
I was in Super Walmart a couple of weeks ago, picking up odds and ends. I wandered over to the baking aisle and this cake mix caught my eye. Tres Leches cake. I had only heard of it a couple of years ago when at a graduation party. Living in the Western U.S. for the past 25 years I have embraced the food, faith and history of the Latino-Mexican culture. With Cinco de Mayo just a day away, I had to give it a try.
It has an interesting, but conflicting origin to its history. Many references remark that it gained popularity in Latin America as a recipe on the side of the sweetened condense milk and evaporated milk can. Other references site it's origins to Nicaragua, Guatemala, Cuba, Puerto Rico and Mexico.
It is a sponge cake. A regular baked cake, saturated with milky goodness - three milks to be exact. Evaporated milk, sweetened condensed milk and whipping cream.
So, following the recipe is standard: yellow cake mix (1/4 C flour added for high altitude baking) eggs and water. Mix and pour into a 13 x 9 inch greased and floured baking pan. Bake then cool for 10 minutes.
Because I was following a cake mix, it called for 3 1/2 C milk that were mixed with a packet of powdered milk that turned into a syrup.
Poke holes in the cake about 1/2 inch apart. Then pour all that milk until the cake has soaked up every last bit of it.
Frost with whipped cream. Then decorate with fruit of any kind.
What did the Fearless Cook learn?
After searching several websites I looked for an authentic recipe. I found the What's Cooking America website to give a little history and a scratch recipe. http://whatscookingamerica.net/History/Cakes/TresLechesCake.htm The website was very helpful as the cake mix didn't give a lot of direction on how to frost, decorate or serve the cake. I could easily have made this cake from scratch, but then I wouldn't have gotten my post up for Cinco de Mayo!
I was amazed at how milky it really was and the cake didn't fall apart! I even drained off some of the milk as it overly saturated. And it was delicious. My husband wanted pie on Sunday night, so I bought him a pie and I made this cake. He skipped the pie and had two servings of the cake!
One website showed a beautiful two layered Tres Leches cake. The "easy" recipe they touted was to bake two yellow cakes in 8" round pans, stack together, poke holes through the cake and then pour the three milks in to soak. I don't know how they got that cake to stand alone with all the milk in it and then whipped cream frosting and decorated. Oh well I guess I'll have to give it a try.
Tener un gran día!
The Patty Beat can be found at http://pattyabr.wordpress.com where The Fearless Cook resides ready to take on your most feared items in the kitchen.
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