Ingredients
-
1 1/2
-
1
-
1
-
1/2
-
5
-
1 1/3
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Mexican Tres Leche Cake,,Made it according to directions- but wanted the round shape that other people were posting so I baked it in a 10″ springform pan- 60 minutes at 325. Cake was delicious and I’ll definitely be making this one again. Thank you!,This cake tasted great and received many compliments. I made it the evening before a party. By the time I took it out of the pan, the next day it was quite soggy (more like flan than cake). It looked fine after I frosted it and garnished it. I think next time though I will use a little less milk and make it the day of my party.
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Steps
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1
Done
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Sift Together the Flour and Baking Powder. |
|
2
Done
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in Another Bowl, Cream 1 Cup of Sugar and the Butter Until Well Blended. |
|
3
Done
|
Add the Eggs and Teaspoon Vanilla Extract and Beat Until Foamy. |
|
4
Done
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Gently Fold in the Flour Mixture, Gently Mixing Until the Batter Is Smooth. |
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5
Done
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Pour Into a Lightly Greased Square Cake Pan and Bake in a Preheated Oven (350f) For 30 Minutes; Allow Cake to Cool. |
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6
Done
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Whisk the Condensed Milk, Evaporated Milk, Milk and Rum Together Until Well Blended. |
|
7
Done
|
Pour Mixture Over the Cake. |
|
8
Done
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Cover With Plastic Wrap and Refrigerate For 3 Hours. |
|
9
Done
|
Whisk the Heavy Cream Until It Begins to Thicken. |
|
10
Done
|
Add 1 Teaspoon Sugar and Vanilla Extract, and Continue Whisking Until Stiff Peaks Form. |
