Salvadorian Cake of Three Milks - Pastel de Tres Leches

Servings: 8-10

Ingredients:

Flour 1 1/2 cups

Baking powder 1 teaspoon

Unsalted butter, room temperature 1/2 cup, or 8 tablespoons

Sugar 1 cup

Eggs, room temperature 5

Vanilla 1/2 teaspoons

Whole milk 1 cup

Sweetened, condensed milk 1 cup

Evaporated milk 2/3 cup

Whipping cream 1 1/2 cups

Sugar 1/2 to 3/4 cups

Vanilla 1 teaspoon

Cooking Instructions:

Preheat oven to 350F and grease and flour a 8x11-inch baking pan. Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy. Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy. Remove the bowl from mixer and fold in the sifted flour until it is well incorporated. Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool. Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake. Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled. Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.

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