Tres Leches

Makes a 9x13 pan

18 servings

• 1 1/2 cups all-purpose flour 
• 2 teaspoons baking powder  
• 3/4-1 teaspoon kosher salt  
• 3 extra-large eggs, at room temperature  
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract  
• 1/2 cup whole milk  
• 1 1/4 cups heavy cream  
• 1 (12-ounce) can evaporated milk  
• 1 (14-ounce) can sweetened condensed milk  
• 1/2 teaspoon pure almond extract  
• 1/2 tsp vanilla extract 
• 8 cups mixed fresh raspberries and sliced strawberries, for serving  
• 5 tbs granulated sugar (to mix with fruit)

Make-Ahead Whipped Cream 

• 1 1/2 cups cold heavy cream 
• 1/4 cup confectioners' sugar 
• 2 tablespoons granulated sugar 
• 1 teaspoon pure vanilla extract
• Cinnamon, for dusting

Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan. 

Sift the flour, baking powder, and salt into a small bowl and set aside. 

Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. 

Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes. 

In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla. Using a bamboo skewer or fork, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate overnight or longer. 

30 mins before serving, toss the fruit with the 5 tablespoons of granulated sugar. Fridge. Make the whipped cream and top the cake, fridge again. Just before serving, sprinkle with cinnamon. Serve with fruit.

 

18 servings

336 calories per slice