I love anything sweet, no two ways about it; if it has milk, even better. My theory is anything (read any dessert / sweet) made with milk and sugar cannot taste bad. I love my pedhas, rasmalai, paal khova, shrikhand and the list is pretty much endless. The first time I heard about the Tres leches (Three milk in Spanish) cake, I knew it was my kind of cake. I never quite realized it was fairly easy to make at home, till I saw the recipe @ Mansi’s Fun and Food. So when presented with an opportunity to bake a cake (aka birthday of a near and dear one), no points for guessing the cake I made 🙂
The difficulty for me while making this cake was getting the sponge cake right, as I was baking without eggs. I still have some way to go before getting it right, but overall I was satisfied with the end result.
I followed this recipe for the basic eggless sponge cake.
1 cup milk
1 can sweetened condensed milk
1 can evaporated milk
1 cup whipping cream
2 Tbsp powdered sugar
1 Tsp Vanilla Extract
1 cup raspberries
Cool the cake and poke the top of the cake with fork or toothpick.
Combine the 3 milk and pour it on top of the cake (line the bowl with plastic wrap for easy cleaning) and let it sit in the refrigerator for atleast 4-5 hours (overnight if possible).
Right before serving, mix the sugar and vanilla extract with whipping cream and beat it well, until it is thick and of spreadable consistency. Spread it over the cake and cover it with raspberries.