I made this cake for an Easter brunch at the home of friends.
Other party guests actually sought me out – having heard from the hosts I’d made it – to say thank you.
That’s how big of a hit it was.
That’s part of the fun of potlucks – everyone gets to contribute – and far be it from me to keep people from the Easter, or everyday, joy that is the Tres Leches Cake.
Tres Leches Cake
3/4 c unbleached white flour
3/4 c wheat flour
1 t baking powder
1/2 c butter, melted
1 c sugar
1 t vanilla extract
1 can sweetened, condensed milk
1 c almond milk
1 c 2% milk
350* / 30m
Bake the cake.
Mix together the leches.
Using the rounded handle of a kitchen utensil, poke holes in the cooled cake.
Mine were about 1/4″ round, and made it look interesting, like polka dots [something thin like a skewer won’t make holes big enough for the milk mixture to absorb into; remember the consistency of condensed milk].
Pour mixture over cake.
Refrigerate for 48 hours [can refrigerate for 24 hours, but 48 is best].
Take out and keep at room temp for 1/2 hr – 1 hour before serving.
Prepare for reverie.