We love to celebrate Cinco de Mayo but pretty much for the food. Mexican food is my favorite and we have some version at least weekly. I've been eyeing this Tres Leches cake for awhile and was saving it for Cinco de Mayo. It was delicious and pretty quick to whip up minus the soaking time. Really you can make it for any occasion and switch up the fruit you use. Enjoy!
Tres Leches Cake with Mango Topping
Vegetable oil, for greasing
4 large eggs
1 cup sugar
2/3 cup unsalted butter, melted
1 teaspoon vanilla extract
2 1/4 cups whole milk
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 tablespoon dark rum (I didn't use this and it tasted fine)
2 large ripe mangoes
3 tablespoons sugar
1 cup heavy cream
Ground cinnamon, for sprinkling
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. (Mine still had a few crumbs on my toothpick at 30 minutes but the top of the cake was pretty dark so I opted to take the cake out. It was fine.) Run a knife along the edges to release the cake from the pan.
Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango.In a separate bowl, beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.
I originally found this recipe in my Food Network Magazine so I went to the website and found the recipe here. It has mixed reviews on it but overall I give it 4 stars. I did have about 3/4 cups of liquid leftover. The key is to pour slowly and let it soak in before adding more. Also, the longer you refrigerate the cake the more set it becomes. You won't be disappointed, try it out!
I did want to add that JessicaSprague.com is having an awesome sale this weekend. If you need to stock up on some digi supplies then head on over there. All of the Photoshop Friday tutorials and hybrid tutorials are on sale for 1.00. They will be retired at the end of June so don't miss it!