This recipe was given to me by a former coworker Kristin Satterlee, who got it from her friend Michelena and now I'm sharing it with you all. You can use less milk cause be warned it does come out more like a pudding than a cake so definitely need a large serving spoon to dish it out.
I like to make it for the holidays, especially New Years. I add gold and silver sprinkles to the top to bring in the prosperity baby!!! Enjoy!
Michelena’s Tres Leches (3 milks) Cake
Serves 8. Time: 20 to 30 minutes hands-on; 4+ hours total including baking and cooling.
The Cake:
3 eggs, separated
1 cup sugar
1.5 teaspoons baking powder
1 cup flour
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350.
Beat egg whites until they are fluffy, but not stiff. (It’s fine if some egg remains liquid underneath the foam). Add the sugar gradually and blend. Beat in egg yolks one at a time, incorporating each yolk thoroughly before adding the next. Mix the baking powder into the flour. Blend in 1/3 of flour mixture, then 1/3 of milk, and repeat until all of both are incorporated. Add the extracts and blend well.
Pour mixture into a greased 8×8 or 9×9 square baking pan and bake for about 45 minutes, or until browned on top, set in the middle, and a tester comes out clean. Set aside until completely cool, about 2 hours. Poke a bunch of holes in the cake with a toothpick or fork.
The Filling:
1 can (about 12 oz) sweetened condensed milk
1 cup evaporated milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Mix together in a bowl; slowly pour over completely cool cake. The cake will absorb all of the liquid.
The Topping:
1 cup whipping cream
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
Pinch ground cardamom (optional)
1/2 to 1 tablespoon sugar (optional, if you like a bit of sweetness in your whipped cream)
Combine in bowl and whip to preferred consistency.
Best when eaten fresh. Can't tell you how leftovers are cause we've never had any. It disappears after it's made. Happy eating!!