Light but so flavourful. In case you are wondering, tres leches is different from the other cakes. It’s a perfect sweet treat for the coming weekend with family!
INGREDIENTS
- 1 – 18.25 ounces package yellow, french vanilla or butter recipe cake mix +
eggs, oil and water to make the cake - 1 – 14 oz can sweetened condensed milk
- 1 – 5 oz can evaporated milk
- 1 – 7.6 oz Nestle Media Crema (table cream) found in Latin isle or whole milk
- 1 – pint whipping cream + 4 tablespoons powdered sugar or
- 1 – 8 oz container whipped topping (cool whip)
- sliced fresh fruit for garnish
- strawberries, peaches and mini chocolate kisses
INSTRUCTIONS
- Preheat oven to 350 degrees. Prepare and bake cake according to package directions for a 9×13 inch cake. Grease and flour a 9 x 13-inch baking pan.
- Pour cake batter into prepared pan and bake cake until done, about 30 minutes. Remove cake from oven.
- While cake is still warm, using a fork, or the back of a wooden spoon poke holes in the cake every 1/2 inch. In a large glass measure, stir together condensed milk, evaporated milk and whole milk.
- Slowly pour the milk mixture all over the cake making sure to get the milk into the holes.
- Pour half of the milk mixture and let the cake sit for about 10 minutes, then come back and pour the rest of the milk over the cake.
- The cake should absorb all of the milk if poured slowly. (If you don’t want a really wet cake only use half of the milk mixture).
- Allow cake to sit at room temperature for 30 minutes. Cover with plastic wrap or foil, and refrigerate for 30 minutes to an hour or until well chilled.
- Frost the cake with cool whip or use fresh whipping cream. If using fresh whipping cream, whip the cream on high using an electric mixture.
- Add 4 tablespoons of powdered sugar to the whipped cream. Decorate it with your favorite frosting or whipped cream with fruit and chill until ready to serve.
Credit to: mommyskitchen.net/2008/11/tres-leche-cake-semi-homemade-style.html?m=1
