Tres Leches Cake

We watched Megamind for the first time yesterday. I know, we're very behind when it comes to movies, but we have a toddler, so it's expected. Remember the Oscars? We haven't seen ONE of the movies, not one. Anyway, Megamind is hilarious, so if you haven't seen it, go rent it now!! 

I also wanted to show you some bowls below. Partly, because I told my friends Kate and Casondra that I would post a picture of them, and partly because they are very practical for people with a small kitchen and/or on a budget. First, they're nesting bowls, which take up very little space. So if you have limited space, search for nesting bowls. Second, this brand is Temp-tations. Not only do I have their bowls, but I have their baking dishes as well. They are the ONLY items left in my kitchen without a chip. I have dropped them, bashed them, banged them around the dishwasher and they are still holding strong. They ARE breakable, but super-tough. All of their bowls and bakeware are freezer, microwave, dishwasher safe and oven safe up to 500F. They are very budget friendly. I buy them at QVC, so check them out whenever you have time, they are worth the investment. Did I mention that they are hand-painted? Awesome. :)

As for the cake, it is AMAZING. My husband ate two slices after being stuffed from dinner. A must, must, must try. I found the recipe at Sage Trifle, check it out.

Separate the egg yolks and whites

Beat the whites until soft peaks form

Measure out the flour and baking powder

Beat the egg yolks and flour mixture

Fold the egg whites into the egg yolk mixture

Poke holes in the cake and pour milk mixture over

Stunning!!

Tres Leches Cake

Original Recipe: Sage Trifle

Serving Size = 1 9-inch round cake

• 1 cup sugar, divided
• 5 eggs, separated
• 1/3 cup of milk
• 1 teaspoon vanilla
• 1 cup flour (all-purpose)
• 1 1/2 teaspoons baking powder
• 1 (14 oz) can sweetened condensed milk
• 1 (5 oz) can evaporated milk
• 1/4 cup heavy cream
• Additional heavy cream and powdered sugar for whipped cream

1. Preheat oven to 350F. Butter and flour a 9-inch spring form pan. My cake stuck to the bottom, so next time I might line the bottom with parchment. I just ran a knife under the bottom and it unstuck easily though.
2. For this part, I used my stand mixer, but feel free to use a hand mixer on one or all. Beat the eggs whites until soft peaks form and gradually add 1/4 cup of sugar. Pour into a bowl carefully and set aside.
3. Beat the egg yolks and 3/4 cup of sugar until pale yellow and doubled in size. Mix in the milk, flour, baking powder and vanilla (and I add 1/4 teaspoon or so of salt) until combined. With a spatula, gently fold in the egg whites.
4. Pour mixture into pan and bake for 40 - 45 minutes or until toothpick comes out clean.
5. Let cool for 10 minutes, then remove the sides. Let cool completely and then poke holes in the top with a fork or toothpick (lots of holes). Slowly pour over the milk mixture, which is the condensed milk, evaporated milk and heavy cream mixed together. 
6. Let it soak in and then serve with whipped cream. To store, place in the fridge, it's just as good cold the next day.

Linking to: Hearth and Soul, Full Plate Thursday