cookware
- 9 x 13 x 2-inch baking pan
- sifter
- hand mixer or electric mixer
- large measuring glass (4 cup)
1 | Preheat the oven to 350°F. Butter the baking pan. |
2 | Sift the flour, baking powder, and salt into a small bowl. |
3 | In a large bowl, combine the eggs, sugar, and vanilla. Whip with hand mixer for 10 minutes until it gets light and fluffy (see notes). |
4 | Reduce the speed to low and gradually add half of the flour mixture. Add the milk, and then add the rest of the flour mixture. Mix with a rubber spatula to ensure that all the flour has been incorporated. |
5 | Pour the batter into the buttered baking pan and smooth the top if needed. Bake for 25 minutes. The cake should spring back and when pierced with a toothpick, it should come out clean. Cool in the pan for 30 minutes. |
6 | In the large measuring glass, make the tres leches mixture. Measure and combine the cream, evaporated milk, condensed milk, almond extract, and vanilla seeds. |
7 | Poke holes into the cake with a bamboo skewer or skinny chopstick. Add the tres leches mixture bit by bit. Pour a portion, wait for the cake to absorb it, then repeat until you use up all the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours. |
8 | To serve, cut the cake into squares and top with fresh berries. |
source: Ina Garten's Make It Ahead: A Barefoot Contessa Cookbook
notes
We don't have the space for an electric mixer so we made it work with what we had. We use a vintage GE hand mixer handed down to use from a dear friend. Thanks Catherine! :) If you own an electric mixer, beat on medium high with the paddle attachment for 10 minutes.