Tres leches cake

My mom decided that she wanted to make Paella for dinner with family friends and asked me to come up with a dessert to serve with it. Something with a spanish feel, and not too heavy. I came upon some recipes for Tres leches cake and remembered how delicious they were when I first tasted this cake in Costa Rica.

Most of the recipes were similar but I settled on a recipe from Martha Stewart.

My mom ended up making the cake and said it was really easy. I just helped put the whipped cream and fruit (we chose raspberries) for the topping. It tasted delicious,  and was nice and light! will definitely have to make this one again.

Ingredients:

• 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 5 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk
• 2 cups heavy cream
• 5 cups fresh fruit (optional) (we used raspberries)

Directions:

1. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
2. In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
3. Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.