Turkish Tres Leche Milk Cake
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| Tres Leche |
This delicious Turkish Tres Leche Milk Cake is a moist and fluffy sponge cake soaked in a three-milk syrup and topped with whipped cream and caramel. It's the perfect dessert for any occasion!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup heavy cream
- 1/2 cup confectioners' sugar
- 1 tablespoon vanilla extract
- 1/4 cup caramel sauce
Instructions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Add the dry ingredients to the wet ingredients alternately with the milk, beating just until combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the three-milk syrup by combining the sweetened condensed milk, evaporated milk, and 1/2 cup of water in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the mixture is smooth and slightly thickened.
- Remove the cake from the oven and let it cool completely. Once cool, poke holes all over the surface of the cake with a fork. Pour the three-milk syrup over the cake, allowing it to soak in for at least 30 minutes.
- To make the whipped cream, beat the heavy cream and confectioners' sugar together until stiff peaks form. Stir in the vanilla extract.
- To assemble the cake, spread the whipped cream over the top. Drizzle with caramel sauce and serve.
Tips:
- For a richer flavor, use whole milk instead of low-fat or skim milk.
- To make the cake ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you're ready to serve, remove the cake from the refrigerator and let it sit at room temperature for about 30 minutes before soaking it in the three-milk syrup.
- If you don't have a caramel sauce on hand, you can easily make your own by melting 1/2 cup of sugar in a saucepan over medium heat. Cook, without stirring, until the sugar turns a deep amber color. Remove from heat and carefully stir in 1/4 cup of heavy cream.
Enjoy!
