Tres Leches Cake

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup heavy cream

Preparation Time:

• 30 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2 (moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the подготовленный and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan.
8. In a large bowl, whisk together the evaporated milk, condensed milk, and heavy cream.
9. Pour the milk mixture over the cooled cake and refrigerate for at least 4 hours, or overnight.
10. Before serving, top with any desired decorations, such as whipped cream, fruit, or chocolate shavings.

Nutritional Information:

• Calories: 350 per serving
• Fat: 18 grams
• Protein: 6 grams
• Carbohydrates: 40 grams
• Sugar: 25 grams

Dish Characteristics:

• Moist and creamy
• Sweet and milky
• Flavored with vanilla and cinnamon
• Perfect for special occasions

User Comments:

• "This Tres Leches Cake was absolutely delicious! It was so moist and flavorful, and the milk mixture made it even more special."
• "I love the Mexican-inspired flavors in this cake. The cinnamon and vanilla give it a unique and delicious twist."
• "This is the best Tres Leches Cake I've ever had! It's light and airy, yet rich and flavorful. I highly recommend it."

Special Precautions and Tips:

• Make sure to use room-temperature butter for best results.
• Don't overmix the batter, as this can lead to a tough cake.
• Refrigerate the cake for at least 4 hours before serving to allow the milk mixture to soak in.
• If you're short on time, you can use a pre-made Spanish sponge cake instead of baking your own.