![\"12540702_10153963775401812_2478923474440346880_n\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2016\/01\/12540702_10153963775401812_2478923474440346880_n.jpg\")
<\/a><\/p>\nCake :<\/p>\n
1 stick of unsalted butter , room temperature<\/p>\n
slightly under 1 cup of sugar<\/p>\n
5 eggs<\/p>\n
1 tsp. of vanilla extract<\/p>\n
1 1\/2 cup of all purpose flour<\/p>\n
1 tsp. of baking powder<\/p>\n
pinch of salt<\/p>\n
- \n
- Beat the butter with sugar until light and fluffy . Add in the egg one at a time , and the vanilla extract until well combined .<\/li>\n
- Add the flour and baking powder and salt mixture a little at a time into the egg butter mixture .<\/li>\n
- Bake at 350 F , on 9×13 inch greased pan . About 30-40 minutes , or until it’s done , depending on your oven . Let it cool and poke with fork all over .<\/li>\n<\/ol>\n
The Milk mixture :<\/p>\n
2 cups of reduced fat milk , or you can replace it with half and half , i don’t use whole milk , i used 1% milk<\/p>\n
little less than the whole can of condensed milk<\/p>\n
a whole can of the evaporated milk<\/p>\n
Mix the milk and then pour over the cake , all of the milk mixture needs to be poured into the cake , the cake will absorb it .<\/p>\n
Optional :<\/p>\n
1 1\/2 cup of whipped cream<\/p>\n
1\/2 cup of sugar or none<\/p>\n
Beat the cream and sugar until stiff . Spread all over the top and refrigerate the cake overnight .<\/p>\n","protected":false},"excerpt":{"rendered":"
Never heard of tres leches cake when we were back in Indiana . When we moved to Texas , our friend said tres leches was her favorite , so on her birthday , we had tres leches cake , but it didn’t do any good impression to me because to me the cake was overly sweet . It was just an okay cake , put it this way , i wouldn’t spend $25 for cake like that . It was .. yes .. store bought . Fast forward , my mother in law came to visit over this past holiday , i was too busy to make dessert , so i ended up picking up this tres leches cake from grocery store . It was just a small cake , my son loved it , everyone loved it . The cake was so moist but to me .. again .. it was too sweet . I wouldn’t be able to eat more than 1 small slice nor that i wanted to . So , then , this past time we went to Mexican restaurant , my son asked if he could have Tres Leches cake for dessert . This time it was really good and i liked it , we all liked the cake . It wasn’t overly sweet and was just perfect . I decided to try to make the cake the next day , turned out pretty well after a few adjustment . I think next time i will cut down the amount of sugar in the whipped cream and also the condensed milk to the milk mixture as well . Cake : 1 stick of unsalted butter , room temperature slightly under 1 cup of sugar 5 eggs 1 tsp. of vanilla extract 1 1\/2 cup of all purpose flour 1 tsp. of baking powder pinch of salt Beat the butter with sugar until light and fluffy . Add in the egg one at a time , and the vanilla extract until well combined . Add the flour and baking powder and salt mixture a little at a time into the egg butter mixture . Bake at 350 F , on 9×13 inch greased pan . About 30-40 minutes , or until it’s done , depending on your oven . Let it cool and poke with fork all over . The Milk mixture : 2 cups of reduced fat milk , or you can replace it with half and half , i don’t use whole milk , i used 1% milk little less than the whole can of condensed milk a whole can of the evaporated milk Mix the milk and then pour over the cake , all of the milk mixture needs to be poured into the cake , the cake will absorb it . Optional : 1 1\/2 cup of whipped cream 1\/2 cup of sugar or none Beat the cream and sugar until stiff . Spread all over the top and refrigerate the cake overnight .<\/p>\n","protected":false},"author":16,"featured_media":8228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-8227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8227"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8227\/revisions"}],"predecessor-version":[{"id":8229,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8227\/revisions\/8229"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8228"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}