Page 139 - 2016TOHCookbook

Tres Leches Cake
Nicholson Family | GARDNER, MA
“This is a family recipe for a dessert called ‘Tres Leches.’ It’s a very common dessert in not just Nicaraguan culture, but also other Hispanic countries.” JACLYN NICHOLSON
INGREDIENTS
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 cup (8 tablespoons) unsalted butter, softened 1 cup granulated sugar
5 large eggs
1 1⁄2 teaspoon vanilla extract
2 cups milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 container Cool Whip
PREPARATION
1. Preheat oven to 350°F. Grease a 9- by 13-inch baking dish.
2. In a bowl, sift together the flour and baking powder. Set aside.
3. In the bowl of a stand mixer fitted with the flat beater attachment, beat the butter and sugar together on medium speed until fluffy. Add the eggs and 1⁄2 teaspoon of the vanilla extract and beat on medium-low speed until combined.
4. Set the mixer to low speed and add the flour mixture, 2 tablespoons at a time, until well blended.
5. Pour the batter into the prepared pan. Bake 30 minutes. Let cool completely in the pan, then poke the top of the cake in several places with a fork.
6. In a bowl, stir the milk, condensed milk and evaporated milk together until combined. Pour the mixture over the cake. Stir the remaining 1 teaspoon vanilla into the Cool Whip and spread evenly on top of the cake. Refrigerate until ready to serve.
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