Milk Times Three!


Take a good look at the lopsided smiley-faced Tres Leches. It might scare you or make you laugh but it tells a story. Back in February I had promised my husband that I would bake his favorite cake for his birthday in March. Well, March came and surgery got in the way and that sweet-cake immersed in milk dream-never happened. So, finally, two days ago, with the help of my mother-in-law, we served the cake to my husband and friends. As I was standing over the cake and trying to come up with a way to decorate it using maraschino cherries, my husband told me to make a smiley face. And so I did. We loved every bite of it and we each had two servings until half the cake was gone! To decorate, you can use any fruit you like or have around the house. Shave some chocolate on there. Get creative!

Recipe from The Pioneer Woman Website

Tres Leches


1 cup All-purpose Flour

1-1/2 teaspoon Baking Powder

1/4 teaspoon Salt

5 whole Eggs

1 cup Sugar, Divided

1 teaspoon Vanilla

1/3 cup Milk

1 can Evaporated Milk

1 can Sweetened, Condensed Milk

1/4 cup Heavy Cream


1 pint Heavy Cream, For Whipping

3 Tablespoons Sugar

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

2 Comments Add yours

  1. Can you upload the image again – also in the Farmers Market post?

    Liked by 1 person

    1. Marale says:

      Will do! Have to figure out why I can view it on my laptop at home but not on a computer.


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