Shhh.... I'm in love with the Three Milks...

I have to tell you that the crumbs are still falling off my chin as I type this.  OK, maybe I am exaggerating.  Actually, they might have fallen on the keyboard of my husband's laptop, but I licked 'em up so there's no evidence.  You can't prove it...just you try!  I have been wanting to make PW's Tres Leches for weeks and I just haven't made it happen.  But, today, instead of cleaning my house while the husband and kids went riding at the arena (I have avoidance issues), I carved out the 30 minutes to throw this baby in the oven.  Boy, am I glad I did.  This recipe is not for the Atkins dieters out there...it is their enemy.  Tell them all to stay away....far away (that will leave you more to devour anyway).  If this cake makes it through the evening at my house I will be shocked.  I couldn't even wait for it to truly absorb the Tres Leches much less take the time to whip the cream to top it.  My husband better watch out, I am feeling a bit like a three year old....I don't want to share.  I wonder if I bite him when he tries to cut a piece, do you think I can get away with that behavior at 36?  I'm just sayin'....

Again, lucky for you readers this recipe graces her website.  So, here you have it.  Take it.  Bake it.  You'll thank me for it later.

Ingredients:


1 cup All-purpose Flour

1-½ teaspoon Baking Powder

¼ teaspoons Salt

5 whole Eggs

1 cup Sugar, Divided

1 teaspoon Vanilla

⅓ cups Milk

1 can Evaporated Milk

1 can Sweetened, Condensed Milk

¼ cups Heavy Cream

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FOR THE ICING:

1 pint Heavy Cream, For Whipping

3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

**Let me interject, this is where I had to call it quits.  I poured the 3 milks over the top, and hovered about 82 seconds before I could wait no more.  Do what you want, but I am still seeing stars.  If this isn't on the menu in Heaven, I ain't goin....

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

FINAL NOTE:  She says to just throw out the remaining milk mixture, but if you know me, that it against my religion.  So, I put it in a jar and have scheduled a secret meeting tomorrow morning in my kitchen.  Just me, my coffee and the three milks.  I'll get back to you on that one....
 
Prairie Kerri