Storm the Cassoulet

Tres Leche Cake

on May 23, 2014

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By Martha Stewart

Ingredients:

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon coarse salt

5 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup whole milk

2 cups heavy cream

5 cups fresh fruit (optional), such as oranges or berries, for serving

Method:

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through. LET THE CAKE COOL A BIT.

In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.

Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

 

 

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