Tres Leches Cake, an Easy Recipe
By Laura Feo-Fernandez
I can gringify just about anything, but my gringified tres leches cake takes the, erm…cake.
So, let me tell you about tres leches, Lazy Gringa Style.
Now before any hardcore tres leches fans out there chastise me for this, let me tell you mi cubanazo, the man I often find in the kitchen with a stream of straight leche condensada draining into his mouth, loves this better than the real thing.
If you’re feeling adventurous/blasphemous, I give you my patented gringa method for pastel de tres leches.
Easy — or Gringa-style — Tres Leches Recipe
First, get yourself a box of white cake mix. Please stop gasping in horror…cake mix is nothing more than flour with leavening. There is virtually no reason to go to all the trouble of buying cake flour and painstakingly measuring everything, unless you’re a pastry chef. And yes, I have been told tres leches employs a quite specific cake recipe, but if you add things like lemon zest and/or vanilla, it will make your cake taste like you went to all that trouble. Trust me.
Make the cake according to the package instructions. Very easy, little to no measuring and you don’t have to break out any heavy equipment. Once the cake is baked and cooled, stab it all over with your fork.
Next, take a 14 oz. can of sweetened condensed milk, a 12 oz can of evaporated milk and a half pint of cream. Add a splash (or two…yes, definitely two) of rum and whisk.
Dump it on your holey cake.
Garnish your Tres Leches Cake
I serve my easy cake with fresh fruit, usually berries. No merengue. No whipped cream. Nada mas.
Once you’ve picked yourself up off the floor after fainting from shock, try it. It is delicious. You can thank me later…or continue suffering from a gringa-induced ataque de corazón.
And, let me know if you make my Gringa Style Tres Leches Cake.
Laura Feo-Fernandez is a graduate student in music performance. She lives in Memphis, TN with her husband, Alexis, and their young son. You can read Laura’s last essay for the Tiki Tiki here.