Another year, another birthday…yes, as I told Bella, today is my 29th birthday 😉 And even she let out a big laugh, as if she knew there was no way that was the truth! Ha.
We celebrated on Sunday with the family – as usual, honoring mine as well as my Mom’s, whose birthday was last week. Last year I made each of us a separate cake. This year, I took the easy way out and made just one…and of course, I let Mom decide what kind. I thought about making my own cake last night…then thought again…maybe I’ll make one this weekend…we’ll see 🙂
I’m not sure how I’d top this one anyway. OMG. Even my Cuban sister-in-law approved.
This cake should be illegal. And the fact that it’s so easy to make makes it even more dangerous.
Either way, I know I’ll be making this again, VERY SOON.
Happy Birthday to me! Hoping for some magical things to happen this year…we’ll see!
Tres Leches Cake(see below for a few special instructions)
from The Boastful Baker
1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for baking dish
1 1/2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon sea salt
5 large eggs
1 cup sugar, divided
1 teaspoon pure vanilla extract
1 (14 ounces) can sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
Preheat oven to 350 degrees. Lightly butter a 9×13 baking pan.
In a medium bowl, mix together flour, baking powder and salt. In a mixing bowl, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat until combined.
With mixer on low, gradually add flour mixture. Beat until combined. Fold in melted butter with a rubber spatula until incorporated.
Transfer batter to baking dish and bake until top is golden brown and toothpick comes out of center clean, about 30-35 minutes, rotating dish halfway through.
Beat all three milks together in a medium bowl. Poke warm cake all over with a toothpick then pour milk mixture over entire cake. Let cool to room temperature, about one hour.
Whip cream and remaining 1/4 cup sugar to medium peaks. Spread evenly over cooled cake. Refrigerate until ready to serve.
**I made the cake and refrigerated it overnight (after I poured the milk into it), then made the whipped cream and topped it the next day. Dee-licious.
**Like the original recipe suggested, I dissolved about a teaspoon of gelatin in a bit of water and mixed it into the cream before mixing. It did a great job stabilizing it…to give you an idea, the first 2 pictures in this post were taken the day after I covered the cake with the cream. I highly recommend this step!