Thursday, June 23, 2011

Tres Leches Cake


For this past Cinco de Mayo I thought what better cake to make than a Tres Leches? I had never made it before and thought the new experience would be fun and enlightening. This cake was definitely different, in terms of preparation and the final product. It was shockingly moist and just sweet enough to feel like a dessert but wasn't overwhelming. It was on the other hand incredibly rich, as I'm sure you can guess, from the cups upon cups of heavy cream, sweetened condensed milk, and whole milk poured on, and subsequently absorbed in to the cake. But the richness is what makes this cake stand out. It's absolutely like no cake I've ever made or eaten before. It's wonderfully decadent and such a treat. And even the tiniest sliver is satisfying, so a little goes a long way with this one. I can't wait to make this cake again and am thinking this would be a perfect summer treat considering that I chilled it before serving, making it refreshingly cool and satisfying.

Frosted with simply unsweetened whipped cream

Prepping the ingredients

Begin with a rather stiff cake

Letting the cake absorb all the cream and milk making it
sublimely tender and moist

**Recipe from Rose's Heavenly Cakes. Will post soon.

Photos by Collin Monda