Vanilla-Laced Tres Leches Cake
Servings: 8 | Time: 9 hours including overnight chilling time
Tres-Leche cake, Mexico gave us two culinary giants – vanilla from an orchid plant and chocolate from the cacao bean. They are combined in this tres leches cake, which, due to a dollop of sour cream in the batter has a firmer texture than the traditional cake.
Directions
- Preheat oven to 350°F. Grease 3-qt rectangular baking dish.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Add granulated sugar; beat until fluffy. Beat in sour cream until combined. Beat in eggs, one at a time.
- In medium bowl combine flour, baking powder and salt. Add half flour mixture and half milk to butter mixture, blend well. Repeat with remaining flour and milk. Pour batter into dish. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake on wire rack.
- In medium bowl combine sweetened condensed milk, half-and-half, and vanilla. Use fork to prick lots of holes in cake. Gradually, evenly drizzle milk mixture over cake. Cover; chill overnight.
- Use vegetable peeler to shave 2 ounces chocolate into curls. Chill curl until ready to use.
- For chocolate drizzle, in small saucepan melt remaining 4 ounces chocolate over low heat.
- In medium bowl, beat cream, powdered sugar, and 1/2 teaspoon vanilla with electric mixer on medium to high speed until stiff peaks form (tips stand straight).
- Spread whipped cream onto top of cake. Drizzle with melted chocolate. Garnish with chocolate shavings.
(c) Traditional Home 2019
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup sour cream
4 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 14-ounce can sweetened condensed milk
1 1/2 cups half-and-half
1 teaspoon vanilla
6 ounces 85-95% cacao dark chocolate (preferably Mexican chocolate)
1 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla
