Tres Leches Cake

Posted on April 29, 2009. Filed under: Desserts |

This is one of my favorite homemade desserts. It is very easy to make, and so rewarding to eat! My lactose intolerance does not like me when I eat this cake, but my taste buds sure do. It is a huge crowd pleaser. I have learned that most people have never had tres leches, or at least a good tres leches cake. So they are always so excited to dive into the fruity, milky concoction.

Cake:
6 eggs
1 cup sugar
2 limes, juiced
1 cup flour
1 tsp vanilla extract
1 tsp baking powder

Soaking liquid:
1 can (14 ounces) sweetened condensed milk
1 can (13 ounces) evaporated milk
1 cup half and half (can use fat free)
1 lime, zested
Garnish:
1 cup heavy cream
Mixed fruit (mangoes, berries, kiwi, peaches)

Directions
Preheat oven to 350 degrees F.

In a medium size bowl whip the eggs and sugar until very light and fluffy and have doubled in volume. Add in the lime juice, vanilla and gently fold in the flour. Pour the batter into a greased 10-inch round cake pan and bake until golden, about 20 minutes. Remove the cake from the pan and allow to cool. Return the cake to the pan and poke holes all over the top of the cake using a tooth pick or fork.

Mix the sweetened condensed milk, evaporated milk, half and half, vanilla and lime zest in a bowl.

To assemble the cake, pour the milk mixture over the cake and allow to soak for at least 30 minutes, pressing down lightly on the cake to make sure it is absorbing the milk mixture.
Remove the cake from the pan and place on a serving dish.
To garnish the cake, whip the heavy cream and top the cake with the whipped cream. Add the fruit decoratively.

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