Ingredients
How do you improve on the blissful perfection that is tres leches cake? By adding fresh berries and using butter from RealCaliforniaMilk, that's how.
1) Preheat oven to 325 degrees F.
2) Melt butter with whole milk and 1 tablespoon vanilla in a pan over medium-low heat, being careful not to burn. Set aside and let cool.
3) Beat eggs in a large mixing bowl, then whisk in sugar until dissolved. Thoroughly add in wet mix from step 1.
4) In a separate mixing bowl, combine flour, baking soda, cinnamon and salt. Gradually add to wet batter.
5) Grease a 9x13-inch baking pan with Real California Butter, then pour in batter. Bake for 30 minutes.
6) Meanwhile, pour the condensed milk into a saucepan and bring to a gentle boil over medium-low heat. Mix in strawberries, blueberries and raspberries, then add evaporated milk, heavy cream and vanilla extract.
7) Using a wooden spoon handle or something similar, poke holes in the cake 1-2 inches apart. Pour the berry-milk mixture over the cake, making sure the cake is completely covered. Refrigerate for 3 hours.
8) Shortly before serving, make the frosting: In a bowl, combine heavy cream, sugar and vanilla with an electric mixer or a whisk until stiff peaks form. Spread the frosting over the cake, then top with mixed berries.
Instructions
How do you improve on the blissful perfection that is tres leches cake? By adding fresh berries and using butter from RealCaliforniaMilk, that's how.
1) Preheat oven to 325 degrees F.
2) Melt butter with whole milk and 1 tablespoon vanilla in a pan over medium-low heat, being careful not to burn. Set aside and let cool.
3) Beat eggs in a large mixing bowl, then whisk in sugar until dissolved. Thoroughly add in wet mix from step 1.
4) In a separate mixing bowl, combine flour, baking soda, cinnamon and salt. Gradually add to wet batter.
5) Grease a 9x13-inch baking pan with Real California Butter, then pour in batter. Bake for 30 minutes.
6) Meanwhile, pour the condensed milk into a saucepan and bring to a gentle boil over medium-low heat. Mix in strawberries, blueberries and raspberries, then add evaporated milk, heavy cream and vanilla extract.
7) Using a wooden spoon handle or something similar, poke holes in the cake 1-2 inches apart. Pour the berry-milk mixture over the cake, making sure the cake is completely covered. Refrigerate for 3 hours.
8) Shortly before serving, make the frosting: In a bowl, combine heavy cream, sugar and vanilla with an electric mixer or a whisk until stiff peaks form. Spread the frosting over the cake, then top with mixed berries.
