Where to Start, humm how about with Dessert — Tres Leche Cake

There are so many recipes I want to share its hard to decide where to begin. Mexican cooking is a work of art but so simple, like finding out Picasso’s masterpieces only took him a few minutes to do. So many people that are not a part of the Hispanic community see Mexican food as hot and spicy and smothered in cheese. There are some versions of Mexican style food that are like that, but real Mexican food is actually much healthier and more mild.

Since I’m on the subject of healthy food, I’ve decided we should start with dessert. No better place than to start with the end and work to the beginning.

One of my favorite desserts that I’m well known around town for is the Tres Leche Cake. I’m going to show you how to make it super easy and impress everyone. This cake has been approved my Mexican family and many other Mexican families that ask me to make it for their celebrations.

A tres leche cake is very plainly a three milk cake. Moist, juicy and super decedant — it will be the star of any event , even if its not suppose to be.

Make a classic white cake, you can make it from scratch or use a box mix. You can actually use whatever cake flavor you’d like, but for the sake of arguement I’m going to talk about the most traditional version. 

First, the cake pan. A tres leche cake has to sit in the fridge and still will have some liquid at the bottom when its served. So I use an aluminum pan that comes with a lid.  It keeps everything in place and protects the cake in the fridge and in transport.

Once you’ve baked the cake, let it sit and cool while you make the tres leche part.  With a whisk or electric mixer, mix together
1 (14 ounce) can sweetened condensed milk,
1 (12 ounce) can evaporated milk,
1 cup of heavy whipping cream.
Beat together until well blended, 1 to 2 minutes.

Next, take a fork and poke holes up and down the cake. Leaving the cake in the pan. Pour the tres leche mixture over the cake slowly. I sometimes don’t end up using all of the mixture so my cake isn’t so soupy at the bottom when I go to serve it.  Cover it with the lid and refrigerate no less than 4 hours, overnight is better.

There are many ways you can decorate it. I like to balance the super sweetness of the cake with a less sweet icing. My quick, no make topping – Jello Temptations Dark Chocolate Mousse cups . Its just a chocolate mousse. So tasty, you won’t want to share.

If you’d like to make it yourself, here you go:
For a Chocolate Kahlua Mousse
1/2 cup milk
1 (2.8 ounce) package of chocolate mousse mix
1Tblsp of Kahlua liquor

Mix well and refridgerate at least 1 hour. Spread mixture over top of cake. Pipe mousse with a pastry bag around the edges.

Here is also my Homemade Whipped Cream recipe, in case you don’t like chocolate:

For me its still a work in progress, but my husband says it taste just like they made it on the ranch so that means its 5 stars.

2 cups heavy whipping cream
1/2 tap vanilla extract
1/4 cup powdered sugar

Chill mixing bowl and mixers. Once chilled, mix the liquid ingredients in a bowl. Add the powdered sugar and whip until you have raised peaks form and hold their shape. ( Warning, this part does get a little messy)

I hope you and your family enjoys this cake. It has been a part of many parties and special moments in my family.

Additional info:  If you want to put the cake on a board to decorate like a traditional cake. Place the cake on the board, cut the cake in half. Set the top layer aside. Instead of pouring the tres leche mixture, use a paintbrush like you use for BBQ and liberally pain the bottom layer with the mixture. You can also add a filling at this time, traditionally an ambrosia style fruit filling. Place the top layer back on. Gently poke some holes and liberally brush the top layer and the sides. Place in the fridge and continue with the normal instructions.