Recipe correction

Ok,, so recently I posted the recipe for Tres Leche Cake or Three Milk cake. I don't know if any of you have tried it. I do hope so because It is so very good. Except when I came home I bought the ingredients to make it and when it was done it didn't taste quite like the cake that we enjoyed while in Texas. So I think if you make the following suggestions you can make and enjoy the cake the way it is supposed to be. I have altered this recipe from the one that published already.


Please try it. I believe that you will really like it.

Tres Leche Cake

Recipe courtesy Alton Brown, 2007

Prep Time:

45 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

25 min

Level:

Intermediate

Serves:

1 (13 by 9-inch) cake

Ingredients

For the cake:

• Vegetable oil
• 2 cups cake flour, plus extra for pan
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 10 whole eggs
• 2 teaspoons vanilla extract
•  

For the glaze:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half
•  

For the topping:

• 2 cups heavy cream
• 4 ounces sugar
• 1 teaspoon vanilla extract

Directions

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly.  Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake.You do not have to use all of the glaze if it seems like too much to you. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.