Simple Elegance - Tres Leches Cake

Berries of Summer This week I was asked for advice of how to serve all of these wonderful summer fruits.  Of course these summer treasures can be served together as a simple and healthy dessert.  Or, they can be...

Berries of Summer
Berries of Summer

This week I was asked for advice of how to serve all of these wonderful summer fruits.  Of course these summer treasures can be served together as a simple and healthy dessert.  Or, they can be combined in a cobbler.  They also have the potential to dress a slice of pound cake. Or, these summer berries can  adorn  a Tres Leches Cake for an over the top delivery.  I have always liked Alton Brown’s recipe.  This cake is best when made ahead and fully chilled.   I suggest making this a day ahead!   As a short-cut, some will start with simple cupcakes, made from box mixes and then create the milk mixture and pour over these individual small treats. I would suggest making this cake, it will be more than memorable!

Tres Leches Cake
Tres Leches Cake

Tres Leche Cake

– Alton Brown --

Ingredients 

For the cake:

  • Vegetable oil
  • 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

For the glaze:

For the topping:

  • 2 cups heavy cream
  • 8 ounces sugar
  • 1 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. 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.
  4. By Alton’s Recipe --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.
  5. Diane’s version – poke the cake immediately and glaze while this is still warm.  Then Allow the cake to cool completely before topping with whipped cream.

For the glaze:

  1. 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:

  1. 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.
  2. Spread the topping over the cake and allow to chill in the refrigerator at least 8 hours over overnight for best results.
  3. Store in the refrigerator until ready to serve.
  4. Top with fresh fruits.  Any of the summer berries are perfect as well as peaches.

How do you serve the summer’s finest fruits?