Strawberry Tres Leches Cake

I have always loved Tres Leches cakes, I love the soggy and moist texture. Typically this classic Latin American cake is typically made in a sheet cake form. I always love to change up the style a bit, and to me a sheet cake is boring. So I thought why not make this cake in a two layer cake! That means there is two layers of soggy delicious cake. You might think that it would collapse when you soak two layers, but the cake has enough texture to keep it all formed. 

Give this cake a try with your Cinco de Mayo festivities next week, I found that you should make the cake the day before serving, as it just gets better! 

how good is that

Strawberry Tres Leches Cake
Serves 12
Make this cake the day prior to serving!
Write a review
Print
Ingredients
  1. 1 cup plus 2 tablespoons cake flour
  2. 1.5 teaspoons baking powder
  3. 1/8 teaspoon salt
  4. 5 large eggs
  5. 1 cup sugar plus 2 Tb.
  6. 1 teaspoon vanilla plus dash
  7. 1/3 cup Milk, non fat or whole doesn't matter
  8. 1 container fresh strawberries
  9. 1.25 cup heavy cream
  10. 1 can evaporated milk
  11. 1 can sweetened condensed milk
  12. 1/4 cup powdered sugar
Instructions
  1. Preheat Oven to 350.
  2. Sift the first three ingredients together in a large bowl and set aside
  3. Separate the eggs place the yolks in a bowl of an electric mixer and the whites in a second mixer bowl or other dish set aside.
  4. With a whisk attachment whisk the yolks and 3/4 cup sugar until creamy yellow. Add in the vanilla and milk, mix till combined.
  5. Pour Egg mixture over the flour and fold together until combined.
  6. Clean out mixing bowl or use second mixing bowl and add the egg whites. Whisk until begin to turn white, add remaining 1/4 cup sugar and whisk till firm peaks form but not dry.
  7. In two batches fold the egg whites into the flour egg mixture, do not mix just fold from outside to center so not to deflate the eggs.
  8. Butter two 8 inch round cake pans and divide batter between both. Place pans in center of oven an bake for 25 minutes or until a toothpick comes out clean in center. Cool in pan for 5 minutes and then tap cakes out onto a cooling rack. Let cakes cool completely.
  9. In the mean time clean and wash 1 container of Strawberries, remove stems and slice in 1/2 an then into slices. Place into a bowl and sprinkle with 2 Tb Sugar, mix and set aside.
  10. In the bowl of an Electric Mixer whip the whipping cream until almost firm peaks and then sprinkle in powdered sugar and vanilla, continue to whisk until firm peaks form. Set aside.
  11. Once Cakes are cool flip both upside down and slice a thin layer off each so that the airy cake can be seen.
  12. Pour the Condensed Milk in to to a 4 cup measuring cup. Then whisk in the other to milks to incorporate, make sure you whisk otherwise the condensed milk is heavier and will not be part of the mixture.
  13. Pour a generous amount (about 1 cup each) of the milk mixture over both of the cakes. Pour slowly so that the milk will soak into the cake. Gently pick up one cake and place on a cake stand or plate that has a lip around the edge (you don’t want the milk to spill out). Now pour another good amount (1/2 cup) on to the cake. Once the milk is absorbed spread out a layer of the strawberries and then top with the whip cream. Place the other 1/2 of the cake on top, but flip it over so that now the top of the cake is on top. Prick top with a toothpick and pour more milk onto it slowly to absorb in. Pour more milk around the base so that the cake is sitting in it now. Cover and refrigerate for at least 2 hours better over night.
Notes
  1. To serve you could make more whip cream to dollop on each slice and you can also serve it with more of the strawberries and their juices. Spoon some of the milk from the bottom of the plate onto each slice as well.
Shaun Myrick http://www.shaunmyrick.com/

Leave a Reply

Your email address will not be published. Required fields are marked *