This cake is one of my "American" favorites, except for that it is most often overly sweet, so I adjusted the recipe. People still go nuts over this cake, so I don't think the reduced sugar content is bad.
Ingredients
9x13 inch baking pan
some grease and flour
For the cake batter:
200 g all-purpose flour
1 teaspoon baking powder
1 stick (113 g) unsalted butter
75 g cup white sugar
5 eggs
1/2 teaspoon vanilla extract
1 pinch of salt
The tres leches mixture:
500 ml milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
For the topping:
400 g whipping cream
1 tablespoon white sugar
1 teaspoon vanilla extract
some cinnamon sugar
Preparation
1. Preheat oven to 175 degrees Celsius (350 degrees F).
2. Grease and flour one 9x13 inch baking pan.
3. Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla extract; beat well.
4. Sift flour and baking powder together and add the flour mixture to the butter mixture. Add two tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake cake at 175 degrees C (350 degrees F) for 30 minutes.
6. Remove cake from oven and pierce cake several times with a fork.
7. Combine milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Keep cake in fridge until all the milk has been absorbed.
8. Whip whipping cream, 1 tablespoon sugar, and the remaining 1 teaspoon vanilla extract together until thick. Spread over the top of cake.
9. Sprinkle some cinnamon sugar on top of the cake.
Comments:
1. Most recipes call for much more sugar. I cut the amount of sugar in the cake, and only use a tablespoon of sugar for the topping. The sweetened condensed milk adds so much sugar, it it not necessary to add much more.
2. I prefer to use light whipping cream for the topping.
