Wow! It’s been nearly two weeks since I’ve updated — and with good reason, too, since I’ve been down in Mexico.
Havin’ fun, sippin’ margaritas, chillin’ on the beach, gettin’ my face burnt off… no joke.
I burnt myself so badly that I peeled and bled in some places. Lovely stuff.
Although me and my boyfriend had to hole up in our room during the day, we were still about to get out and about after dark.
The food at the place we stayed at was definitely top-notch, and even if the sun had dried up our appetite for big, buffet-style dinners, we were definitely not dessert-skipping type people.
Which brings me to three milk cake — or, as it’s known in Mexico, tres leches cake.
Now, normally I’m not too crazy about milk, let alone condensed milk. I think it’s a hazard of being born and raised in Canada, where the majority of us just don’t eat the sweet, goopy stuff.
I say this because all the people I know who are crazy about condensed milk have one thing in common: they were not born on this continent!
Mexican tres leches cake, however, has totally changed my mind on the subject.
It’s a vanilla-scented cake that’s soaked in three milks: condensed, evaporated, and the regular kind. I’ve topped mine with tequila-spiked whipped cream for a little extra bit of punch!
Tres Leches Cake with Strawberry Margarita Whipped Cream
*cake adapted from A World of Cake
*margarita whipped cream by Christine
- 1/2 stick unsalted butter
- 1 cup white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons whole milk
- 2 tablespoons tequila
Tres Leches Soak
- 1 & 1/4 cups condensed milk
- 2/3 cup evaporated milk
- 2/3 cup whole milk
Margarita Whipped Cream
- 1 cup whip cream
- 2 tablespoons tequila
- 1 tablespoon white sugar
- 1 & 1/2 tablespoons jello powder, strawberry or otherwise
- 1/4 teaspoon vanilla extract
Tres Leches Cake
Preheat the oven to 350°F (or 175°C). Grease and flour a round 9-inch baking pan.
Sift together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and white sugar together. Beat in the eggs, one at a time, mixing well after each addition. Once all the eggs are added, beat in the vanilla extract.
Measure out 6 tablespoons of whole milk and add 2 tablespoons of tequila to the milk.
Add the flour mixture and milk and tequila to the batter in 3 alternating additions, starting and ending with the flour — this will prevent the batter from curdling.
Scrape the batter into the prepared pan and bake for 35 ~ 40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Do not remove the cake from the pan until it has been soaked in tres leches.
While the cake bakes, combine the condensed milk, evaporated milk, and whole milk in a sauce pan over low heat.
Stir and heat the mixture until all the milks are blended, then set aside.
Once the cake is done and has cooled for 10 minutes, use a fork to poke lots of deep holes in the top of the cake. Slowly drizzle the tres leches mixture over the cake, allowing the milk to soak in as evenly as possible.
At this point, I found my cake was stable enough to pick up and tip over slightly — I would drain the excess milk off by doing this, then wait a couple minutes before re-drizzling the tres leches over top.
Strawberry Margarita Whipped Cream
When the milk mixture soaks in, prepared the strawberry whipped cream topping.
In a large bowl, combine the whip cream, tequila, white sugar, vanilla extract, and strawberry jello powder. Whip all the ingredients together until the mixture forms soft peaks, then spread over top of the tres leches cake and chill for at least 2 hours before serving.
Garnish with sliced strawberries and sprinkle white “pearl” sugar around the edges for a sugared glass rim effect!
If anyone is wondering why my tres leches cake looks so tiny, it’s because I halved the recipe (if you want to do the same, just use a 6-inch round pan).
This delicious, moist cake is great on its own, but the tequila-spiked whipped cream really sends it over the top. Strawberry is just the beginning, too — imagine it with mango or lime margarita whipped topping! Yum!