Tres leches cake

Tres leches cake means “three milk cake” in Spanish and is very popular in South American countries. Since Texas has a sizeable Mexican population, it is a popular dessert in almost every Mexican restaurant or bakery. I had never heard of this form of cake before I came here and I really like its moist texture. The three types of milk used are condensed milk, evaporated milk and whole milk, besides whipped cream for frosting. A mixture of the three milk is poured over a basic sponge cake or butter cake and is left in the fridge overnight. The cake soaks up all the milk and results in a moist yet spongy texture.

Prep time: 20 min Setting time: 6-8 hours Serves: 10-12 slices
(I have not included the time for making the sponge cake)
 

1 basic sponge cake or butter cake

Whole milk: 1 1/2 cups

Sweetened condensed milk: 1 can 

Evaporated milk: 1 can

Whipping cream: 1 1/2 cup

White sugar: 3/4th cup 

Vanilla extract: 1 tsp

Strawberries or cherries:(optional, for decoration)

1) Make a basic sponge cake and let it cool. Check http://meghs-kitchen.blogspot.com/2012/03/basic-sponge-cake.html for the recipe.

2) Keep the cake in a square or circular pan. Poke some holes in the cake with a fork. Pour a mixture of the whole milk, sweetened condensed milk and evaporated milk over the cake gently and let it collect in the bottom of the pan. Keep it in the fridge for at least 6 hours. (It may look messy but once you keep it in the fridge overnight, it will soak up all the moisture.)

3) Whip cream, sugar and vanilla till it forms stiff peaks. Spread it all over the cake with a spatula or knife and keep the cake in the fridge for another hour at least.

4) Cut some strawberries or cherries and decorate the cake. Store in the fridge to keep it fresh for a longer duration.