So I have always been curious about the “Milk Cake” also known as Tres Leches Cake.
Curiosity didn’t kill me as it did the cat, it had me going back for more.
As I was making this cake, I couldn’t help but to think about all the milk that went into the recipe. You got evaporated milk, sweetened condensed milk, heavy whipping cream, and milk itself. I mean geesh! Then I got to thinking about how milk is good for you even in its various forms. I know I don’t care for milk by itself but in ice cream, cheese, and yogurt it is my best friend, even though it doesn’t agree with me all the time (if you know what I mean).
I know some of you know all to well what I am talking about. I don’t have to visually see you to be able to know that just about all of you are nodding your heads now. I know some of you out there who are lactose intolerant, like me, that wish you can consume dairy and enjoy dishes and desserts like this Tres Leches Cake. The good news is you can! There are some cheeses and yogurts that you can consume that has minimal lactose. Also, if you are cooking a dish that requires a large amount of milk and you think it will upset your stomach, just substitute with Lactose Free Milk like Lactaid. When I realized I was lactose intolerant and I switched over to Lactaid my stomach felt so much better. I totally recommend it. I don’t know if it would completely cure your stomach with the rest of the ingredients that goes in this cake but that is what they have Lactaid pills for.
I know there are a lot of you out there that may have some perceptions of diary and how it may not be good for the human body, but let me give you some reason why diary is good for you:
- Diary serves as an excellent form of calcium, potassium, phosphorus, protein, Vitamin D (which good for the skin), Vitamin A, Vitamin B1, riboflavin, and niacin. These are nutrients that your body needs for its best health.
- Milk is the #1 food source in America for calcium, potassium, and Vitamin D.
- Calcium is easily absorbed by our bodies and can help prevent osteoporosis and lower the risk of some cancers.
You see?! There is a bunch of good stuff about diary that we can appreciate. If those facts don’t do it then this recipe will. For quality diary products be sure to seek out the REAL Seal (c).
It’s fall and this cake is perfect for this time of year. So by all means, enjoy it already!
Spiced Tres Leches Cake w/ Pumpkin Cream Cheese Frosting
- 1 cup All-purpose Flour
- 1–1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1 tsp. cinnamon
- 5 whole Eggs, divided
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk
- 1 can Evaporated Milk
- 14 oz. can Sweetened Condensed Milk
- 1/4 cup Heavy Whipping Cream
- 8 oz. cream cheese, softened
- 1/4 c. pumpkin puree
- 4 c. powdered sugar
- 1/2 stick butter, softened
- 1 tsp. vanilla extract
- pecan pieces, optional
- QUICK NOTE: I doubled this recipe for a thicker cake and I couldn’t find my 9X13 rectangular pan so the pan I used was a little bigger by a couple inches. But if you follow this recipe and use a 9X13 square rectangular baking dish, you will be fine.
- Preheat oven to 350 Degrees and spray or grease a 9X13 rectangular baking dish and set aside.
- In a medium sized bowl, combine flour, baking powder, spices, and salt. Whisk together and set aside.
- Combine the 5 egg yolks and 3/4 c. sugar to a separate bowl and beat on high speed until the yolks turn pale yellow. Stir in the milk and the vanilla extract with a rubber spatula until well combined. Pour the egg yolk mixture over the flour mixture. Use a wooden spoon to well combine the wet and dry ingredients.
- In another bowl combine the egg whites and beat with mixer until soft peaks start to form. With mixer still on pour in 1/4 cup of the sugar. Fold in the egg whites into the rest of the cake batter mixture until well combined and pour in the cake batter into the cake dish and bake for 25 to 35 minutes. Allow to completely cool. Turn cake onto serving dish and using a fork poke holes all around the cake.
- Using a large measuring cup pour in evaporate milk, sweetened condensed milk, and heavy whipping cream. Mix well and pour completely over the cake and allow to absorbed for 30 minutes.
- To make the frosting, beat together the cream cheese, pumpkin puree, butter, and vanilla extract. Slowly add in the powdered sugar until smooth. Frost the cake as desired. Sprinkle pecan pieces on top if you would like.
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