Tag Archives: birthday
Tres Leches, which literally means ‘three milks’, is a very traditional cake in Colombia and other Latin countries. It is typically served as the designated ‘birthday cake’ at parties. It is delicious and I suggest you have at least one day free to make it perfectly. Do not be intimidated by the amount of ingredients or if you have never baked. It is actually quite an easy dessert and will impress many who eat it, because it is so moist and yummy!
- 2 cups flour
- 2 teaspoons baking powder
- .5 teaspoon salt
- 4 tablespoons butter, plus some for the pan
- 1 cup milk
- 4 whole eggs
- 1.5 cups sugar
Three Milks Sauce
- 2 cups full cream milk
- 1 (13-14-ounce) can sweetened condensed milk
- 1 (10-ounce) can of cream or 1 cups of heavy cream
- 1 teaspoon vanilla extract
Step 1: Preheat the oven to 350F. Sift together the flour, baking powder, and salt. Set Aside.
Step 2: In a small saucepan, melt the butter in the milk and set aside to cool.
Step 3: Beat the eggs in a mixer on high for 8-10 minutes, until light and fluffy. Add the sugar and keep beating for 2 minutes more. Reduce speed to minimum, add sifted mixture, and last the melted butter and milk, and mix for 2 minutes or until well blended.
Step 4: Butter a cake pan; pour the mixture into the pan.
Step 5: Bake for 45-50 minutes.
Step 6: Set aside to cool for 15 minutes. Leave the cake in the pan.
Step 7: While the cake is cooling, make the sauce: In a medium bowl, mix the milk, cream, condensed milk, and vanilla, and whisk to a smooth texture.
Step 8: Pour 75% of the sauce mixture over the warm cake; with a fork or toothpick, make some holes into the cake so it absorbs all the sauce. (Do not overdo it with the holes. It doesn’t take much. It may take a few minutes for the cake to absorb all of the mixture.)
Step 9: Set the cake aside. I refrigerated mine all day (approximately 8 hours). Right before serving, pour the remaining sauce over the cake to absorb. Serve.
*For more amazing Colombian dishes, I suggest this book: Secrets of Colombian Cooking by Patricia McCausland-Gallo