The Tres Leches Cake

Happy (late) 4th of July! I hope you all had lots of fun with friends and family, with lots of good food and sweet treats. We sat out the fireworks as its Ramadan and stayed in doors as temperatures are in the high 90s! But I couldn't resist the chance to do some tax free shopping, as we are spending the weekend in Portland.

I was going to share this recipe a while back, as its the perfect desert for 4th of July, color theme and all! Plus it can be made ahead of time and kept in the fridge ready to serve. I always use the fresh fruits and add them right before serving, to avoid the whipped topping from getting runny.

Have you tired golden raspberries? This was the first time I noticed them at the store and haven't seen them since, they are really good! You can use any combination of fruits that you prefer or those that are in season. An excuse to go to the farmers market?

This recipe can easily be doubled and baked in a 9x13 dish or two 10 inch spring foam pans. And making the whipping cream yourself is a little extra effort, but totally worth it. I have on occasion used cool whip, but fresh whipped cream really is the best!

In my opinion, this is the perfect summer dessert and I know that I will be making it again and again this summer, and I highly recommend that you try it!

Lastly, shout out to my Jenny Bhabi for the pretty flower bouquet over graduation weekend. I loved it!

The Tres Leches Cake

for the cake
3 eggs
1 1/2 cups sugar
3/4 cup oil
3/4 cup milk
2 tsp vanilla extract
1 1/2 cup all purpose flour
1 1/2 tsp baking powder

for the sauce
1/2 cup condensed milk
1/2 cup evaporated milk
1/2 cup whipping cream

for assembly
1 cup whipping cream
1 Tbsp instant vanilla pudding
fresh fruits of choice (strawberries, raspberries, blueberries, blackberries, kiwis, etc)

For the cake
  1. Preheat oven to 350*F and line and grease a 10 inch spring foam pan.
  2. Beat the eggs and sugar in a large bowl with an electric mixer until pale.
  3. Add in the milk, oil and vanilla essence, continue beating.
  4. Lastly, add the flour and baking powder. Beat until combined.
  5. Pour into prepared pan and bake for 45 mins or until a toothpick comes out clean.
For the sauce
  1. Mix all the milks together.
  2. Once the cake comes out of the oven, poke with a fork and pour the milk all over the cake.
  3. Keep the cake in the fridge for at least for 4 hours to overnight.
For assembly
  1. While the cake cools, beat the whipping cream and instant pudding until it forms stiff peaks.
  2. Chop/slice the fruits.
  3. Once the cake is cool and sucked in all the milk sauce, inverted the cake onto a serving dish.
  4. Cover with the whipping cream and arrange the fruits on the cake just before serving.
  5. Store in the fridge until its time to serve!

Don't forget, caring is sharing!

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