Why is it “Tres Leches?” That’s “Three Milks” en Espanol. In this recipe, similar to most traditional interpretations of the beloved Mexican dessert, those milks are sweetened condensed, evaporated and whole. Each milk imparts a unique characteristic. The sweetened condensed obviously has the sugar punch. The evaporated has that deep essence of dairy. Whole milk adds some desired freshness and lightness. This version is much easier because it’s a quick microwave cake.
Tres Leches Microwave Cake in a Mug
This is actually one of those nifty microwave cake recipes, too. You start by mixing together 1 egg, 2 Tbs sugar, 1/4 oil, and 1 Tbs softened butter and beat until light yellow and airy. Then, add in 2/3 cup cake flour, 1/4 tsp baking soda, a dash of salt and a dash of cinnamon. Mix that briefly, don’t over beat. Then, divide half of the mix to a second cup and nuke ’em in the microwave for 1 minute. Once they’re cooked, poke them all over from top to bottom with a chopstick to make the cake porous. Next, combine 1/3 cup each of sweetened condensed, evaporated and whole milks and stir until homogeous. Then, pour half of the milk mixture over one of the stabbed cake mugs. Use the rest on the second mug. Top ’em with whip and caramel to finish off the party. If you have an eager 4-year-old, I’m sure they’d love to help with the whip 🙂
One important note is that you should use cake flour if possible. It makes for a lighter, fluffier cake. Other than that, this is an easy recipe and lots of fun for the family.
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*Original recipe by Joanie Simon (JoanieSimon.com)
[tasty-recipe id=”6856″]
