Pastel de Tres Leches

I'm in California and we're still on a Food Crawl. Yesterday was my dad's birthday, he's a young 85, and my sisters, Phyllis and I made him an awesome dinner to celebrate his young age. What could be better than Flan and Tres Leche Cake.

The Birthday Boy...may he have another 85 Cinco de Mayos!

I may claim to be many things, but one of them is not Hispanic so the recipe that follows is a recipe that was found on the internet. i just love that google search button!

Tres Leche Cake

1 1/2 cup cake flour
 a pinch of salt
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
1 teaspoon vanilla
5 large eggs
1/2 whole milk
For Syrup
12 ozs evaporatod milk
14 ozs condensed sweetened milk
1/2 cup heavy cream
1 tablespoon brandy or rum
Topping
3/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon sugar
Beat on high until peaks form
Preheat oven to 325 degrees
Combine flour, and baking powder and salt. In a seperate blowl combine oil, sugar and vanilla. Add eggs one at a time until well blended. Add the milk and then gently fold in the flour mixture.
Pour into a greased cake pan and bake at 325 degrees for 30 - 40 minutes. Stick a tooth pick in the center, if it comes out clean it's done.
Let the  cake cool and turn the cake out onto a platter that has edges. Pierce the top of the cake with a fork 20 - 30 times and put it in the refrigerator for 30 minutes.

We used a bundt pan...probably not traditional! lol

While the cake is cooling make your cream syrup.
Just whisk together all the ingredients and pour it over the cake. Let the cake cool for another hour, occasionaly spooning the run off cream  back to the top of the cake.
When you are ready to serve the cake spread a thin layer of your whipped cream topping.
Sprinkle with a little bit of cinnamon and serve with some fresh berries!

Enjoy!

xoxoxo
Lorraine