Sunday, December 16, 2007

Tres Leches: Three Milk Cake

My mother discovered Tres Leches Cake at a restaurant in Park Ridge, IL called Piano Piano. They did not custom make it, they bought it from a bakery. My aunt later tracked down the bakery and bought the cake for a party. The bakery told her it was very easy to make so she went online and found a recipe that starts with a box mix. What is better than that.

Tres Leches Cake is made with three different types of milk: evaporated milk, sweetened condensed milk and heavy cream. There are poured over the cake after it is completely cooked. This adds a unique moisture to the cake. Surprisingly, the cake lasts for several days - if you can hold off from eating it all!

Tres Leches: Three Milk Cake

1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan

For topping mixture:
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)

To finish:
Whipped cream, to cover cake
5 ounces sweetened coconut

Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.

Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.

OPTIONAL: Add macadamia nuts, cherries and/or pineapple.

1 comment:

Sara said...

I watched Good Eats today and he made this. It looked good, although yours sounds easier and it has rum in it! Tres Leches isn't what I thought it was, it sounds much better.