recipe from Alton Brown
Cake:
Cooking spray to grease cake pans
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
Topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
Garnish:
2 tablespoons sugar
1 lb strawberries
Preheat the oven to 350 degrees F. Lightly oil and flour a 10-inch metal springform pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Do not remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
For the topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Meanwhile, chop up the strawberries and place in a bowl with 2 tablespoons of sugar. Toss to combine and set aside until ready to serve.
To serve:
Place the cake on a serving platter. Carefully remove the ring from the springform pan. Slice the cake to serve and garnish with a spoonful of strawberries.
This is such a gorgeous Tres Leches cake! And after a meal with those fried plantains — ohhhh heaven!
I have always loved tres leche. Yours look devine.
I LOVE a good tres leches cake! I made one a few months ago and my husband and I keep opening the fridge days after hoping there was more in there! lol
This sounds alot like a recipe I use. I have added Kahlua to the glaze mixture – it's amazing that way!
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I made a Tres Leches Cake a couple of months ago and was blown away by how good it was! So moist! I'm glad you finally got to make your own from scratch 🙂
This looks lovely. I've never had a tres leches cake tho I do keep meaning to try
My GOD does that look amazing.
Mmmmm i tried Tres Leches for the first time a few months ago and have been dreaming about it ever since! yours looks soooo good!
I made Alton Brown's tres leches cake, too for my birthday ylast January and it was AMAZING!!! Love the strawberries!!
Nom nom nom! Ever since I took my first bite when I lived in LA, this has been one of my favorite desserts. Will definitely give your recipe a try since I can't find a good one here in Chicago!
That is a beautiful cake! I've never actually tried a Tres Leches cake. It looks wonderful though. I will have to try this recipe, thanks! 🙂
I made this yesterday for a group of friends and they LOVED it!! Thank you so much for providing the recipe. 🙂
Thanks for sharing this awesome recipe, Joelen. My husband and coworkers devoured it!