Tres Leches Cake

Last time Will and Allison were over, Will challenged me to make a Tres Leches cake. I surprised him tonight by taking on his challenge. He was skeptical, but I think I pulled it off pretty well! If I were to make this again, I would make a few slight changes. The cake puffed up along the edges, so most of the soaking liquid pooled in the middle, and the middle was very moist and dense, while the edges were a bit dry.
The cake itself is actually a dry cake, waiting to soak up all of the liquid. In order to make it happen, next time I think I would slice off the very top of the cake and then poke my holes in so the cake is more level, and the soaking liquid penetrates the cake better.
Overall though, I think it was a success - very rich and super delicious!
And Will looks happy, right?

Pastel de Tres Leches

(Three Milk Cake)

Cake:

6 large egg yolks

1 c. sugar

1 tsp. vanilla

2 c. flour

2 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

soaking liquid:

1 c. whipping cream

1 c. half and half

14 oz. can condensed milk

2 tbsp. rum

Preheat oven to 375.

Line a 10" cake pan with parchment.

In a standing mixer, whip egg yolks until they're pale in color, about 3 minutes.

Add sugar and mix for another 2-3 minutes.

Add vanilla and baking powder, mix.

Alternate adding flour and milk, starting and ending with flour.

Batter will be very dense.

Pour and spread into pan.

Bake for 24-26 minutes, until golden brown and puffy.

Cool for 10 minutes.

Whisk together soaking mixture ingredients.

Poke with a fork all over cake, and pour soaking mixture over.

Cover and refrigerate for 8-24 hours.

Top with whipped cream and berries