When Ty and I were scouting places for our rehearsal dinner we knew we wanted somewhere casual with an open space where people could easily talk. We looked at a couple different places and the last place we checked out was Mas Cocina Mexicana. The price was right, the space was lovely, and overall it seemed like a viable contender. And then the chef brought us some of his tres leches cake. Heavens to Betsy. After one bite I was completely sold. I kid you not, we were signing a contract by the end of the day.
Tres Leches Cake
Adapted from The Pioneer Woman
- 1 Cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 Cup granulated white sugar
- 1/3 Cup whole milk
- 1 tsp vanilla extract
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 pint heavy cream
- 3 Tbsp powdered sugar
- 1 tsp bourbon (can substitute vanilla extract)
- 1-2 tsp cinnamon
- blackberries or maraschino cherries for garnish
- Preheat the oven to 350 degrees and grease & flour a 9x13 inch pan.
- Combine the flour, baking powder, and salt in a large mixing bowl. Set aside.
- Beat together the egg yolks and 3/4 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat until mixture turns light yellow in color then add the whole milk and vanilla and beat until just combined. Pour over the flour mixture and stir gently to combine.
- In the same electric mixing bowl you just used (why make more dishes??) beat the egg whites with a whisk attachment on high until soft peaks begin to form. Add 1/4 cup sugar and continue beating until the egg whites are stiff.
- Gently fold the egg whites into the batter until just barely combined. Spread the batter into the greased pan and bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
- When you remove your cake from the oven it might be really puffed up; that's okay! Allow to cool (and deflate) for 30 minutes.
- In the meantime, combine the sweetened condensed milk, the evaporated milk, and 1/4 cup of the heavy cream. Once the cake is cooled use a fork to poke holes all over the top of the cake and slowly pour the mixture over the top, making sure it seeps into the sides of the dish as well.
- Allow the mixture to be absorbed into the cake for at least 30 minutes- the longer the better!
- Whip together the remaining heavy cream, powdered sugar, bourbon, and cinnamon. Spread it over the top of the cake and top with cherries or blackberries.