Tres leches cake

  

I was strolling around the stalls in the famous farmer's market in La Brea, Los Angeles, drooling over all the fresh cakes, pastries, candies, and foods in general. 

Whilst I was browsing all the cakes deciding which one to get (I wanted all to be honest) I spotted the 'tres leches' cake. It was something new, and I had never seen it or even heard of it before. It was love at first sight. Then I tasted it, and I knew this was made just for me: moist, sweet and creamy. Where have I been all these years? I really have been missing out on all the tres leches!

For those of you who don't know spanish, 'tres leches' translates as '3 milks', no guesses for what's in the cake. But I  think it should be called 'cuatro leches' ('4 milk') cake as it contains- condensed milk, evapourated milk and plain milk in the cake and whipping cream for the topping. 

I know that the idea of 'wet/soggy' cake may not sound appealing to a few people, but the cake is more  acts more like a sponge by soaking up all the milky goodness and still holding its shape well. This cake is a similar concept to tiramissu; moist cake with cream, but without the coffee or liquor.

I knew that I just had to make this cake myself. So a few weeks later I had the perfect oppertunity to give it a go as it was my good friends brithday. I used the recipe from 'thepioneerwoman'- the photos looked great and the recipe was quite easy to follow.

It looks quite nice and simple with nothing on top, but since it was for a friends birthday I wanted to decorate it a little, so I dusted it with cocoa powder and added chocolate sprinkles. Still simple but effective.

No the candles are not just randomly arranged, they say 21, which I think is a better option than sticking 21 candles in there; the older the worse it becomes! 

I think that this cake is perfect for a hot summers day as it should be served chilled as it is filled with sweet dairy juiciness; a good alternative to icecream. This one is most definitely a keeper in the recipe books. 

Source of recipe: The Pioneer Woman

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