As we approach Cinco de Mayo, I look forward to great food. Guacamole. Fajitas. Chips and salsa. Mexican wedding cookies. Tres leches cake. After having a slew of spicy and flavorful dishes, this cake is a light and cool dessert that absolutely fits the bill.
As if I need a reason to make and eat this cake. A cake soaked in a blend of sweet milks and covered in fresh whipped cream. I say, have it all-year round. Birthdays, weekends, found-another-sweetened-condensed-milk-can-in-your-pantry days. I definitely don’t need a reason. Just a fork.
adapted from Allrecipes
1 and 1/2 cups all-purpose flour
1 teaspoon baking pow der
1/2 cup unsalted butter
1 cup white sugar
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 and 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
1. Preheat oven to 350F. Grease and flour one 9×13 inch baking pan.
2. Sift flour and baking powder together. Set aside.
3. Cream butter and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well until fully incorporated.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well
blended. Pour batter into prepared pan.
5. Bake at 350F for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the
top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon
vanilla together until thick in a stand mixer. Spread over the top of cake. Place cake in fridge until time to serve.
My career, in my opinion, has taken a nose dive since the baby was born. Going from a 100 hr/week attorney to a part-time attorney has been a major hit on my career self-esteem. So, when one of my cases recently was scheduled for back to back depositions and a settlement conference, it was my time to get back on the work horse. And, I loved it.
After very successful depositions, I marched into the settlement conference with dare I say — a swagger. My client and I sat in one room while the opposing party was in another and the attorneys were to walk back and forth with settlement offers. Walking back to my client’s room, I happily thought that I put aside the mom clothes and was back to my old self. I took one step inside my client’s waiting room when she said, “I think you sat in chocolate.” Mortified, I stood there for a minute attempting to salvage this most unprofessional situation. But, she was right. Somewhere between feeding my kid a chocolate chip granola bar and driving, I sat in it. Oh, and my suit was tan/light brown. It paired well with my dark chocolate chip stain.
Luckily, my client quickly said, “Oh, I figured your son did that,” and went on about her life as a mom. And, there I was – in my professional element, exchanging mom advice with my client. The settlement went well and on the drive home, I accepted the duality that has become my life, where the mom part is the base and everything else is seemingly built around that. When I got home, I celebrated by making a pie. No chocolate.
- 2 cups graham crackers, finely crushed into crumbs
- 1 stick unsalted butter, melted
- 2 (14 oz) cans dulce de leche
- 4 large bananas, sliced
- 2 heavy whipping cream, cold
- 3 tbsp confectioner’s (powdered sugar)
- 1 tsp vanilla extract
- Preheat oven to 350F.
- In a 9-inch pie plate, mix together the graham crackers and butter, and evenly press into the pie plate for the crust. Bake for 5 minutes to set the crust. Set aside to cool.
- Once the crust is cooled, spread the dulce de leche from one can over the crust. Layer with bananas. Finish with the last can of dulce de leche.
- Chill in a refrigerator.
- Make the whipped cream: With a stand or handheld mixer, whip the heavy cream, sugar and vanilla until stiff. Spread evenly over the cake. Serve immediately or put back in the fridge to chill.
Filed under Desserts, Pie