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Name: Tres Leches from the Washington Post
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 80 ml Neutral oil canola or grapeseed; 6 large Eggs cold; 200 grams Sugar; 1 tsp Baking powder; 1/2 tsp Table salt; 155 grams Flour; 14 oz can Sweetened Condensed Milk; 12 oz can Evaporated milk; 1 cup Whole milk; 2 tsps Vanilla extract; 2 Tbsps Dark rum optional; 1 cup Heavy whipping cream; 1.5 Tbsps Confectioners Sugar; 1/2 tsp Cinnamon; pinch Table salt; 1 Tbsp Dark rum optional

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INGREDIENTS

80 ml Neutral oil ; canola or grapeseed
6 large Eggs ; cold
200 grams Sugar
1 tsp Baking powder
1/2 tsp Table salt
155 grams Flour
14 oz can Sweetened Condensed Milk
12 oz can Evaporated milk
1 cup Whole milk
2 tsps Vanilla extract
2 Tbsps Dark rum ; optional
1 cup Heavy whipping cream
1.5 Tbsps Confectioners Sugar
1/2 tsp Cinnamon
pinch Table salt
1 Tbsp Dark rum ; optional

INSTRUCTIONS

Step 1

Make the sponge cake: Position a baking rack in the middle of the oven and preheat it to 350 degrees. Grease the bottom — but not the sides — of a 9-by-13-inch baking pan with oil. (Leaving the sides ungreased gives this very airy cake batter something to cling to as it rises.)

Step 2

In a stand mixer bowl fitted with the whisk attachment — or, if using a hand mixer, in a large bowl — combine the eggs, sugar, baking powder and salt. On medium speed, whisk until ingredients are well combined, about 1 minute, then beat on high speed until mixture is pale, fluffy and tripled in volume, 4 to 8 minutes. (This takes just under 5 minutes in a 6-quart stand mixer, but closer to 8 minutes using a handheld electric mixer.)

Step 3

Lower the mixer speed to medium-low and slowly pour in the 1/3 cup of oil. Lower the mixer speed to low, and sprinkle in the flour, a little at a time, just until the batter has absorbed it all. Turn themixer off and, if using the stand mixer, remove the bowl. Using a plastic spatula, gently fold the batter over itself a few times to ensure all of the flour is incorporated and the batter is smooth.

Step 4

Pour the batter into the prepared pan and, using an offset spatula, gently spread the batter so it fills the pan in an even layer. Bake for 25 to 30 minutes, or until the cake is light golden brown and springs back when lightly pressed in the center with a finger. (The cake will not shrink away from the sides of the pan.) Let the cake cool on a wire rack for at least 1 hour. Using a fork or skewer, pierce the cake 8 to 10 times evenly across its surface — this will help it absorb all of the milk soak.

Step 5

Make the milk soak: In a large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, vanilla and rum, if using. Using a whisk or a spoon, stir until smooth, for about 30 seconds. Set aside or refrigerate until the cake has cooled.

Step 6

Once the cake is cooled, gently pour the milk mixture evenly over the surface of the cake. It will look like there’s too much milk at first, but the cake will absorb it all. Cover, and refrigerate for at least 1 hour, overnight or up to 5 days before serving.

Step 7

Make the whipped cream: In a stand mixer bowl — or if using a hand mixer, in a large bowl — combine the heavy cream, confectioners’ sugar, cinnamon, salt and rum, if using. Beat on medium high speed until soft peaks form, 2 to 3 minutes. Spread whipped cream over the surface of the chilled cake, then slice the cake into squares and serve.

NOTES

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Tres Leches from the Washington Post

80 ml Neutral oil canola or grapeseed
6 large Eggs cold
200 grams Sugar
1 tsp Baking powder
1/2 tsp Table salt
155 grams Flour
14 oz can Sweetened Condensed Milk
12 oz can Evaporated milk
1 cup Whole milk
2 tsps Vanilla extract
2 Tbsps Dark rum optional
1 cup Heavy whipping cream
1.5 Tbsps Confectioners Sugar
1/2 tsp Cinnamon
pinch Table salt
1 Tbsp Dark rum optional

Step 1 
Make the sponge cake: Position a baking rack in the middle of the oven and preheat it to 350 degrees. Grease the bottom — but not the sides — of a 9-by-13-inch baking pan with oil. (Leaving the sides ungreased gives this very airy cake batter something to cling to as it rises.)

Step 2 
In a stand mixer bowl fitted with the whisk attachment — or, if using a hand mixer, in a large bowl — combine the eggs, sugar, baking powder and salt. On medium speed, whisk until ingredients are well combined, about 1 minute, then beat on high speed until mixture is pale, fluffy and tripled in volume, 4 to 8 minutes. (This takes just under 5 minutes in a 6-quart stand mixer, but closer to 8 minutes using a handheld electric mixer.)

Step 3 
Lower the mixer speed to medium-low and slowly pour in the 1/3 cup of oil. Lower the mixer speed to low, and sprinkle in the flour, a little at a time, just until the batter has absorbed it all. Turn themixer off and, if using the stand mixer, remove the bowl. Using a plastic spatula, gently fold the batter over itself a few times to ensure all of the flour is incorporated and the batter is smooth.

Step 4 
Pour the batter into the prepared pan and, using an offset spatula, gently spread the batter so it fills the pan in an even layer. Bake for 25 to 30 minutes, or until the cake is light golden brown and springs back when lightly pressed in the center with a finger. (The cake will not shrink away from the sides of the pan.) Let the cake cool on a wire rack for at least 1 hour. Using a fork or skewer, pierce the cake 8 to 10 times evenly across its surface — this will help it absorb all of the milk soak.

Step 5 
Make the milk soak: In a large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, vanilla and rum, if using. Using a whisk or a spoon, stir until smooth, for about 30 seconds. Set aside or refrigerate until the cake has cooled.

Step 6 
Once the cake is cooled, gently pour the milk mixture evenly over the surface of the cake. It will look like there’s too much milk at first, but the cake will absorb it all. Cover, and refrigerate for at least 1 hour, overnight or up to 5 days before serving.

Step 7 
Make the whipped cream: In a stand mixer bowl — or if using a hand mixer, in a large bowl — combine the heavy cream, confectioners’ sugar, cinnamon, salt and rum, if using. Beat on medium high speed until soft peaks form, 2 to 3 minutes. Spread whipped cream over the surface of the chilled cake, then slice the cake into squares and serve.

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Nutrition

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Serving Size: 1 Serving (1214g)
Recipe Makes: Servings

Calories: 2721
Calories from Fat: 966 (36%)

Amt Per Serving		% DV

	Total Fat 107.3g	143 %
	Saturated Fat 47.5g	237 %
	Monounsaturated Fat 36.3g
	Polyunsanturated Fat 10.6g
Cholesterol 2708.7mg		833 %
Sodium 2150.4mg		74 %
Potassium 1249.3mg		33 %
Total Carbohydrate 333.6g		98 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 328.7g
Protein 97.7g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2721

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