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Tres Leches
Originally from Nicaragua.
1 1/2 cups cake flour 1 teaspoon baking powder 1 cup plus 1 teaspoon sugar 1/2 cup butter, softened 5 large eggs 1 teaspoon vanilla extract 1 1/3 cups of milk 1 cup Nestle sweetened condensed milk 1 cup Nela evaporated milk 1 tablespoon light rum 1 cup heavy cream.

Preheat oven to 350 degrees. Sift together the cake flour and baking powder. In a large mixing bowl, mix until creamy and well blended the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.
Pour cake batter into a lightly greased cake pan or baking dish, (7 x 11 x 2 inches), and bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when pressed. Allow cake to cool in the pan on a wire rack for 20 minutes, then invert onto a serving platter. Pierce the cake with a fork in many places, and allow it to cool completely.
In a medium mixing bowl, whisk together the condensed milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; (you may not need the entire amount). Refrigerate, covered in plastic wrap, for at least 3 hours.
In a large mixing bowl with an electric mixer, whisk the heavy cream until it begins to thicken. Add 1 teaspoon sugar and 1/2 teaspoon vanilla extract, and continue whisking until stiff peaks form. Using a spatula, spread the cream over the top and sides of the cake. Serve, cut into squares.

Preparation Time: 1 Serves: 3 hours
Recipe Origin: Nicaragua
Submitted by:
Fernando López

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