Cinco De Mayo and Tres Leches Cake

Walt and I like to have friends over but I always feel like our house to be complete as in fully decorated and organized. Well, if I’m honest with myself that will never happen. My tastes are always changing and we are always tweaking something. So a few weeks ago, we had a few friends over (using Cinco de Mayo as an excuse). We planned to just have a few friends and neighbors over to play but then the weather changed and we were stuck inside. I was a little concerned about how I’d fit 10 adults and 8 kids in our house but somehow we managed.

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I purchased most of what we served. The one item I made myself was dessert. I was looking for a mexican dessert so a Tres Leches cake seemed like an obvious choice. However, I’m lactose intolerant so I’m not sure what I was thinking making a three milk cake. Fortunately the boys (who are not cookie and cate eaters typically) really enjoyed it and ate it all up!! See recipe below.

Tres Leches Cake

While looking for an indoor kid friendly activity, my friend, Britt, had the great idea to decorate cookies. The kids decorated cowboy hat sugar cookies that kind of sort of looked like sombreros. :)

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Tres Leches Cake Recipe

Recipe courtesy All recipes

Cinco De Mayo cake

Ingredients

  • 6 eggs, separated
  • 1 cup white sugar
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup of milk
  • 2 teaspoons vanilla extract
  • 1 (14 ounce) can of condensed milk
  • 1 (12 ounce) can of evaporated milk
  • 1 cup of whipped cream (optional)
  • 1 cup of strawberried (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 10×15-inch baking dish.
  3. Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
  4. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
  5. Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour. (It was more like 3-4 hours for me)
  6. My cake wasn’t too ‘pretty’ so I covered it with a layer of whipped cream and strawberries.

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