I'm Hilah and today on Hilah Cooking, I'm going to show you how to make a tres leches

cake.

I've had multiple requests for this milky delight.

If you don't know what it is, tres leches means three milks and it's basically a sponge

cake that has been soaked in a multi-milk mixture.

So it's real rich.

It's real sweet.

It's pretty damn delicious and also it's kind of healthy because milk has calcium, right?

And calcium is good for your bones, right?

We will start out with making the sponge cake.

So I've got a quarter pound of butter here and I'm just going to beat this on a medium

speed until it's nice and fluffy and will take about one minute.

So go.

OK.

So when it starts to look kind of like mayonnaise I guess, that will be a good term for it.

That means it's properly creamed.

So I'm going to start adding in the sugar now and get this sort of creamed together.

You can kind of scrape the sides down sort of halfway through.

What we're trying to do is get the butter and sugar really, really well-incorporated.

That's going to help our cake be nice and fluffy.

So sugar is sort of like getting there and breaking up those fat globules.

Fat globules, right?

That's exactly what you want to think about when you're making dessert.

OK.

Just a little bit longer.

OK.

Now I've got my eggs here and we're going to add them in one at a time and make sure

that it's fully incorporated between each addition of each egg.

OK.

So once all that looks good, we're going to add the vanilla and then on a low speed, I've

got my dry ingredients here and this is just flour, baking powder and salt that I've whisked

together.

So we're just going to start adding this in a little bit at a time.

OK.

Awesome.

This looks beautiful except for the fact I've got a little of bit extra flour here that

didn't get incorporated.

This cake is really making me look bad all of a sudden.

OK, almost there.

OK.

Fabulous.

So it looks really nice and smooth, almost like a ribbon-like texture.

So we're ready to put it into our pan.

I probably should have already done this actually.

But I am going to grease some flour in my pan.

I will show you how to do that.

So I just use the butter wrapper from the stick of butter to sort of go around and grease

it up real nice.

If you want to use some spray oil or just like a couple of drops of vegetable oil or

something, that's fine.

So we do like that and then you put in like a tablespoon of flour.

Just sort of tap it around to get it all over your counter and to sort of get it spread

out there.

I usually do this over the sink so that I don't get flour everywhere but for you, I

will sacrifice having a clean counter.

Rock solid!

OK.

Now, we're ready to put our cake batter into the pan.

OK.

And we will spread it out and it's going to look like it's not very much batter but that's

kind of the beauty of sponge cake is so long as I didn't totally screw it up like an A-hole,

it's going to rise up and become beautiful.

Perfecto!

So I'm going to stick this in the oven and bake it for about 25 minutes.

OK.

OK.

Okey-dokey.

So our cake is cooked and I let it cool for about 30 minutes here and now I've got my

tres leches here.

One of them is half and half and then I've got some sweetened condensed milk here which

is basically milk and sugar that has been cooked together and turned into this super

thick liquid that's like shelf-stable for 100 million years.

So if you're one of those preppers, make sure you get some cans of sweetened condensed milk

for you.

That will be good for the baby.

OK.

Then we've also got some evaporated milk which is kind of like condensed milk in that it

has got some of the water taken out of it.

But it has not got any sugar in it.

So anyway, we've got two canned milks and one sort of fresh milk here.

We're just going to get these combined.

If you didn't have one of the milks, maybe you can use breast milk.

I don't know.

I never tried it.

I never had any breast milk to play with, but probably could work.

I imagine any three leches of your choice would be just fine.

OK.

So we've got that mixed up.

Because the condensed milk is so thick, you want to make sure that it's like not just

sitting on the bottom there.

Make sure that's whisked.

Cool.

Then I've got a couple little skewers.

I'm just going to poke a whole ton of holes in my cake.

The more holes, the better, and make sure you get all the way down until you can feel

the pan and if you're using a non-stick, coated metal pan, you definitely want to make sure

you use wooden skewers instead of metal ones, so that you don't like scratch your pan.

If you fancy yourself a drummer, you can make up a really bad beat with your stabbing sticks.

I just took a zumba class this morning so I'm feeling very musical today and you can

see my cake is uneven.

This one side is really high because my oven is old and kind of crappy and cooks unevenly

but we're going to cover this all with whipped cream tomorrow so it won't really matter.

OK.

So once you've got -- I don't know.

I can't count.

Once you've got between 50 and 100 holes in your cake, we're going to pour our milk mixture

over, pour over our leches.

Don't splash it everywhere.

See, it's just soaking right in, soaking up all that milky goodness.

Ta-da!

OK.

So this is just going to absorb.

We're just going to let this sit here for a few minutes until it's all soaked in and

then we're going to cover it with a little plastic.

Pop this baby in the fridge overnight and then tomorrow, we're going to come back and

cover it with some whipped cream.

So this cake takes a little bit of preparation and if you make it for someone, then that

means that you really love them because you spent over 24 hours thinking about their cake.

So I will just -- see, look at that.

It's almost already soaked in.

So I'm just going to go and stick this in the fridge and hasta mañana guys.

Good morning.

So it has been about 12 hours.

I had a good nap in the garage.

I don't know about you guys.

I don't know what you've all been up to.

Feeling fresh though and my cake is ready to frost.

So this is just whipped cream that I've whipped with a little bit of sugar.

You could add some vanilla too but I like the pure whiteness of it.

It looks really extra milky that way.

So I just do sugar and we're just going to throw some whipped cream on here.

So this is actually our -- this is our cuatro leche and now is your chance to make your

cake look nice and even if it's lopsided like mine is.

If you want to serve this with some fresh fruit, mangoes, strawberries, peaches, even

bananas, those all go very nicely and complementary with the tres leches cake.

I like to leave it a little rustic.

You can do a little smudgy, smeary, Jackson Pollock type thing here like -- I could write

my name in it.

Hilah.

There.

No one else can eat this cake now.

OK, just kidding.

I'm going to share.

All right.

Time to eat some cake.

OK.

Cut, cut the cake and I just want to sort of scoot the edges there, skinny spatula guy.

Oh, dude, look at that, milky goodness.

That's just the goodness of dairy right there.

So you can see how the cake is just really, really nice and moist.

It's wet.

Maybe you might call it soggy but there's not a bunch of liquid like left in the pan

so that's great.

That means I did a really good job.

See how she tastes.

Yeah, that sounded real sexual.

God damn it, I love tres leches cake.

Man!

You guys!

You guys, it's the best cake ever.

All right.

There you go.

There's how to make tres leches cake.

Throw some fruit on it, whatever.

Throw some cherries.

Cherries and milk.

Thank you so much for watching.

If you have any questions, please leave them below and I will get to them as soon as possible

and if you want a for sure, for sure answer, you can always leave a comment on my website

at HilahCooking.com and I will definitely always see those.

If it's a very important question, you can leave it there.

So thanks for watching.

Have a wonderful week.

I hope you try the tres leches cake and send me pictures.

OK, bye.