Tres Leches

This is one of my favorite restaurant desserts and I've finally came up with a recipe that comes pretty close. It's a lot of effort but well worth it.

Step 1: The Cake
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
2 teaspoons vanilla extract

1.  Preheat the oven to 350 and grease and flour a 9x13 pan
2. Whip butter in a mixer until fluffy; slowly add sugar and blend until combined. 
3. Add eggs one at at time and blend until fully combined after each addition.  Add vanilla.
4. Slowly fold in flour and mix until blended.
5. Spread batter into prepared pan.  It will be sticky. Bake 20-30 minutes, checking for doneness at 20.  Remove from the oven and pierce all over with a fork.  Allow the cake to cool completely. 

Step 2: The Glaze
2 cups half and half
1 can sweetened condensed milk
1 can evaporated milk
Frangelica or Khalua for flavor

1. Stir together milks and flavoring in a pitcher. Pour over cooled cake.
2. Cover the cake tightly with foil and refrigerate overnight or up to 24 hours to allow the cake to absorb the milk.

Step 3: Whipped Topping
1 1/2 cups heavy whipping cream
1 cup powdered sugar
vanilla

1. Whip together vanilla, heavy cream and powdered sugar until thick. Spread over cake. I like to do this just before serving. 
2. Store cake tightly covered in the refrigerator. 

I serve this cake sprinkled with cinnamon or topped with fresh berries.