Let’s bake a cake. Considering how obsessed I am with everything cake, it’s been quite a while since I last posted a cake recipe. I’ve gotten distracted with kale salad,
corn salsa, and quinoa-sweet potato salad which is a good thing considering they’re 100x healthier than today’s weakness.
This cake is amazing and has an impressive number of aliases. If you’ve ever tried Tres Leches cake aka pastel de tres leches aka torta de tres leches aka three milks cake, you know it’s a delicious blend of three different kinds of milk: milk (aka regular milk), evaporated milk, and sweetened condensed milk all soaked into cake and topped with whipped cream. I’ve made this cake in the past (following a different recipe) and A and I could barely finish it because it was so sweet; I’ve also tried it in various restaurants (including in Puerto Rico) and most of the time the cake is delicious but also super sweet. However, I recently ordered it at a local restaurant and instantly loved their twist on it. Their version was much less sweet and had strawberries. And so I decided to recreate their recipe – with much less sugar and with the addition of fruit!