IMG_3345 2.jpeg — Tres Leches Cake

A sweet and luscious cake that is as heavenly as it looks. Soaked in 3 different milks that is sinfully delicious. Perfect cake for the Fourth of July weekend or any weekend for that matter. Treat yourself and enjoy every silky bite.

Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish.

In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.

Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.

Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes.

In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.

Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Place the stand mixer bowl in the freezer for 5 minutes then place in the stand mixer. Pour the heavy cream, powdered sugar and vanilla extract into a stand mixer bowl with the whisk attachment. Whisk on high for 2-3 minutes until you get soft peaks.

Transfer the whipped cream over the cake. With a flat icing spatula spread the whipped cream over the cake. Wash the berries and slice the strawberries. Place over the cake and enjoy!