It's a simple recipe because it starts with a white cake mix. Mix and bake the cake as directed. Then poke random holes in it, like this. You can also use a large-pronged fork.
Voila the tres leches. (Did you noticed I just used three languages in that sentence? Translation: here are the three milks.) Mix them together . . .
. . . .and pour over the hot cake, thusly. Take your time. If it puddles up, wait a few seconds for it to absorb before pouring more. There will be room in the cake for all of it.Now, stick it in the fridge and wait a few hours, or overnight. I know, it's hard, but it must be done.
Once the wait is over, you're ready to top the cake. Whip the cream, sweeten it, and fold in the yogurt.
Now slather the cream mixture on top of the cake.
Make it pretty
Now dig in. Happy Cinco!
Tres Leches Cake
|1 white (vanilla) cake mix, prepared as directed|
|1 (14-ounce) can sweetened condensed milk|
|1 (15-ounce) can evaporated milk|
|1 can (approx 7.6 ounces) Media Crema|
|1 cup whipping cream|
|2 tablespoons powdered sugar|
|1 teaspoon vanilla extract|
|1 (6-ounce) container fruit yogurt (we like strawberry or raspberry)|
Prepare cake mix and bake in a 13 x 9-inch pan, according to directions. When cake is done, remove from the oven and poke holes in it at random intervals with a large-pronged fork. Combine the tres leches (evaporated, condensed and Media Crema) and pour slowly over the hot cake, allowing the liquid to absorb. Chill in refrigerator for several hours or overnight, if possible. Before serving, whip the cream with the powdered sugar and vanilla. Fold in the yogurt. Spread cream mixture over chilled cake and serve.
Note: Media Crema can be found in the Mexican or Hispanic foods aisle of the grocery store. In a pinch, one cup of half and half can be substituted, but it's not as good.