Three milks = ridiculously mouth-watering cake.

Ice cold, rich, creamy, almost custardy tres leches cake topped with freshly whipped cream and raspberry sauce.
Tasty goodness directly from plate to face.

Tres Leches Cake (recipe from Joy the Baker) - makes 18 squares

1 1/2 cups plus 1 Tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter, at room temperature
1 cup plus 1 teaspoon granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
3/4 cup half and half
1/2 cup coconut milk
1 cinnamon stick
1 cardamom pod
3 Tablespoons aged rum

Preheat the oven to 350 degrees F. Lightly oil and flour a 13x9-inch metal pan and set aside.

Whisk together the flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. The mixture will appear soupy. Add the vanilla and almond extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and a skewer inserted in the center comes out clean.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Slice the edges off the entire cake and portion into 18 cubes of cake. Poke the top of each slice with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
Whisk together the evaporated milk, sweetened condensed milk, half and half, coconut milk, cinnamon and cardamom in a saucepan over medium heat. Allow to just warm, cover and place in the fridge for 2 hours. Stir in the rum. Arrange the tres leches cake in a dish with 1-inch sides. Pour the milks over the cake slowly. Cover and refrigerate for at least 4 hours or overnight, if desired.

♥ I served my tres leches cake with a dollop of lightly sweetened whipped cream and a quick raspberry sauce - just mash fresh or thawed frozen raspberries and sprinkle with a bit of sugar. Another tasty option is a drizzle of gooey caramel sauce - dulce de leche, perhaps!


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