Honey Cinnamon Tres Leches Cake

tres leches cake

Tres Leches cake….oh where do I start?  Have you ever had a really bad day, one where you need to watch movies like Sleepless and Seattle, When Harry Met Sally, and just cry forever and ever?  Tres Leches cake just seems to make all those problems go away.  I’m not kidding!

I made this cake, along with chicken and chickpea tagine and aloo gobi for my good friend Molly after she was traveling through Japan.  I remember the two of us took a bite, looked at each other, and said “Yeah.  Tonight we’re watching Atonement and eating this cake.”  We had four slices each….indulging at its best.

What I love about this cake is that it has three types of milk poured over the cake, thus the name!  It’s incredibly moist, and what really makes it for me is the honey cinnamon frosting on top.  Perfect for watching chick flicks and crying when the hot guy professes his love for the female protagonist.

As Billy Crystal says in When Harry Met Sally: “I came here tonight because when you realize you want to spend the rest of your life with somebody, you want the rest of your life to start as soon as possible.”  Man, that part gets me every time!  Hope you guys enjoy the cake 🙂

YIELD: 10-12 servings

TIME: 5 hours 30 minutes

INGREDIENTS
1/2 cup butter, softened
1 cup sugar
7 eggs, separated
2-1/2 cups flour
1  tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1 cup milk
1 tsp vanilla extract
14 oz can sweetened condensed milk
12 oz can evaporated milk
1-1/2 cups heavy whipping cream, divided
5 Tbsp honey, divided

DIRECTIONS
Preheat oven to 350° F, and cream butter and sugar.  Add egg yolks until creamy and blended.  Whisk flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Stir in vanilla, and beat egg whites at high speed until stiff peaks form. Fold into batter, and pour into a greased and floured 13- x 9-inch pan.  Bake for 25-28 minutes; while baking, whisk together sweetened condensed milk, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey, and remaining 1/4 teaspoon cinnamon in a large measuring cup or medium bowl.  Pierce the top of the hot cake generously with the end of a wooden spoon.  Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to the edges.  Let stand 2 hours, cover, and chill for 2 additional hours (if you can wait that long!).  Beat remaining 1 cup whipping cream until foamy, and add remaining 3 tablespoons honey, beating until soft peaks form.  Spread over top of cake, and sprinkle with extra cinnamon if desired; let sit in the refrigerator until ready to serve.

Hope y’all enjoy!

xoxo, Sara

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