Fresh whipped cream, tangy and bright mango puree, and a sweet and moist vanilla tres leches cake… Sublime. Don’t be intimated by words that aren’t in English ladies & gents, this is one of those times to embrace the foreign and unknown.
This cake is super easy, and perfect for an out of the ordinary after dinner sweet treat. I highly recommend making the day before you plan on serving; it allows the cake to absorb the maximum amount of liquid.
I know it’s easy to skip over steps that you think might be unnecessary, but I can assure you that you’ll want to put parchment paper on the bottom of your dish, like the recipe suggests. If you don’t, no chance of getting this cake up!
Adapted from Food Network Magazine
Vegetable oil, for greasing
4 large eggs
1 c sugar
2/3 c unsalted butter, melted
1 t vanilla extract
1 1/4 cups whole milk
1 1/2 cups cake flour
1 t baking powder
1/4 t salt
6 ounces evaporated milk
6 ounces sweetened condensed milk
2 tablespoons dark rum
2 large ripe mangoes
3 tbl sugar
1 c heavy cream
Ground cinnamon, for sprinkling
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.
Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.
Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.
Meanwhile, whisk the remaining cup of whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.
Before serving, make the topping: Peel, pit and dice the mangoes. Puree half the mangoes in a blender with 2 tablespoons sugar. Transfer to a bowl and fold in the remaining diced mango. In a separate bowl, beat the heavy cream and the remaining tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.