Courtney and I love the Tres Leches Cakes at Cafe Rio and Costa Vida and this, I think, is probably about as close as we’ll be able to get. It was so good! Homemade cake with 3 kinds of milk drizzled on top then homemade whipped cream topped with fruit, what could be better than that? Perfect cake for summer! MAKE THIS! YOU WILL LOVE IT!! (This recipe came from a cooking magazine but I’m not sure which one.)
1 stick (1/2 cup) butter, melted and cooled
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup sugar, divided
1 teaspoon vanilla
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 cup whole milk
2 cups heavy cream
5 cups fresh fruit, optional, such as oranges or berries, for serving (I used a combo of sliced strawberries and whole blackberries)
1 Heat oven to 350. Lightly grease a 9 x 13″ pan. In a medium bowl, whisk together flour, baking powder and salt. In a mixing bowl, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 – 35 minutes (unless using a metal pan then the cooking time will be about 20 minutes), rotating dish halfway through.
2 In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature about 1 hour.
3 Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.
12 servings, each serving = 510 calories