I came across this one in the April 2011 Food & Wine Magazine. They were highlighting some of the Best New Winery Inns, which included the Casa Silva Winery in Chile [if you know me, you know my complete obsession with Chile and all that it entails :) ]. The winery shared this lovely recipe that is just to die for.
I hope you love it as much as I did [and my coworkers too :) ]!
Here's whatcha need:
Whisk your flour, baking soda, and salt. Set aside.
Beat the eggs, sugar, and 1 tsp of the vanilla...
'Til it kinda looks like so:
Add half of the flour mixture...
And then the whole milk!
Add the rest of the flour and mix well.
Pour the batter into your [lightly] buttered baking dish and bake for 25 minutes.
After that cake is done bakin' throw it on a rack to cool.
While that's coolin' down, throw the cream and the evaporated milk in a saucepan...
With the cinnamon stick...
... and cloves.
Ok. Pause a second. YES. That is SWEETENED CONDENSED MILK in the picture above. NOTE: Do. Not. Use. Sweetened. Condensed. Milk. [YET]... haha my eyeballs got mixed up and I had to start over at this step because I mixed up the evaporated/sweetened condensed milk. Hubby wasn't too happy that I made him go to the store for more cream, sweetened condensed milk. LOL! Life's messes... gotta love 'em!
FYI... this is evaporated milk. Remember to read labels. It kinda helps here. LOL!
Now mix the SWEETENED CONDENSED MILK [note to Briana... S.C.M...] with the remaining tsp of vanilla and the ground cinnamon.
Strain the steeped cream mixture into the condensed milk and stir to combine.
Not gonna lie, the goobers that stick around in the strainer kinda gross me out.
Mix it up and let it cool for twenty minutos.
Using a fork, poke holes in the entire cake.
Pour the mixture over the cake.
Cover with plastic and throw it in the refrige for at least 4 hours [I did it overnight].
When you're ready to enjoy the delish dish, mix some sugar into chopped up strawberries and mix until the granules are dissolved.
Top the cake with strawberries and whipped cream and enjoy!!
[Not pictured: Whipped cream. And Mint! I forgot them at the store!]
Seriously, guys... this cake is amazing! Think about making it for Easter this year!
Let me know if you make it and whatcha think about it!
Here's the recipe, enjoy!
Casa Silva’s Tres Leches Cake with Strawberries and Whipped Cream
Prep Time: 30-35 Minutes
Bake Time: 25 Minutes
Rest Time: 4+ Hours
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp salt
3 large eggs @ room temperature
1 cup sugar
2 tsp pure vanilla extract
½ cup whole milk, at room temperature
1 ½ cups heavy cream
1 can evaporated milk (12 oz)
1 medium cinnamon stick
2 whole cloves
1 can sweetened condensed milk (14 oz)
½ tsp ground cinnamon
1 pint strawberries, thinly sliced
½ cup sugar
Sweetened whipped cream (for serving)
Thinly sliced mint leaves (for serving)
Preheat the oven to 350. Lightly butter a 9x13 glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar and 1 tsp of the vanilla on medium-high speed until very light and fluffy (about 10 minutes). Add ½ of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, and then mix in the remaining flour mixture. Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cook for at least 30 minutes. Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick, and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover, and let steep for 10 minutes. In a heatproof bowl, combine the condensed milk with the remaining 1 tsp of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes. Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate at least 4 hours or overnight. In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar. Cut the cake and serve with the strawberries, whipped cream, and mint.