My husband and I just spent a weekend in San Francisco. One of my favorite places to go while I'm in that area is a market in Oakland just across from the Rockridge BART station. It has the most breathtaking selection of meats, cheeses, wine, and an amazing little bakery. Having never tried tres leches cake, but hearing about it more and more, we went for a slice of it. One slice was apparently not enough because the day we got home my husband decided he is going to make a tres leches cake.
While cake soaked in milk sounds soggy and kinda icky, it is actually delicious. It's something you have to try to believe. Tres leches cake is a vanilla pound cake or butter cake that is soaked in 3 kinds of milk: heavy cream, evaporated milk, and sweetened condensed milk. It is moist and decadent, but not mushy. A light Chantilly cream (a fancy way of saying sweetened whipped cream) is the perfect topping for this rich cake. Tres leches cake is extremely popular in Latin America where it originated. Nestle claims they created the cake in an effort to increase canned milk sales, but it's history is unclear.
He picked out an Alton Brown recipe (isn't he amazing, by the way?) which you can find here. We did change up the whipped cream topping though. Using an electric mixer, we beat the cream on medium until thickened and you have soft to medium peaks, being careful not to over whip or it becomes grainy.
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