Tres leches cake is a sponge cake soaked in three types of milk and topped with whipped cream, this simple, easy and perhaps the moistest cake you’ll ever have had, has a unique flavor you cannot find in any other cakes.
The first time I heard about tres leches cake was before I had this blog and hardly knew how to turn the oven on. Back then I made it from a boxed yellow cake mix following the easy instructions and simply poured the three milks on top of it, praying for the best.
The smell of sweet milk was calling my name so loud I ended up eating most of the cake straight from the plate, no cutting needed, no fancy plates or even whipped cream on top.
It reminded me of the way cakes are made in Romania. We don’t have dry cakes in my home country. All our cakes are lightly soaked in a sweet syrup before frosting them.
This time, after eating my weight in cakes in the meantime, I waited patiently for the cake to soak overnight before cutting it into squares and call it breakfast.
It has milk, it has eggs – totally acceptable for breakfast!
There are lots of recipes for tres leches cake but this time I decided to try Alton Brown’s version and I was happy I did.
The cake itself is light and airy, but then you add the evaporated milk, condensed milk and half and half and let is sit for a couple of hours (better if left overnight) to let the flavors develop and the cake absorb all the liquid goodness.
If before soaking was a good cake, after was Ah-mazing!!!! Quickly whip up some heavy cream, spread on top of the cake and enjoy a piece. It will brighten your whole day!
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Sending love your way,