Pastel de Tres Leches
Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.
When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.
Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.
"I first heard of this dessert from a baker who has been baking for about fifty years. He didn't really describe it, but just gave me a slice to try. I am always willing to try a new dessert, but milk cake? It looked fairly ordinary. A dense, moist cake topped with a cloud of vanilla whipped cream. Let me just say that I was impressed. I could have eaten a whole cake. It was amazingly light, very moist and sweet, but not overly so. Calorie wise, it's not light by any stretch of the imagination, being loaded with milk, fat and sugar. But with the proper portion size, it is a most pleasant way to finish a fine Minnesota meal with a cup of coffee.
So what is this cake? Pastel de Tres Leches is a butter cake sometimes flavored with vanilla. What makes it unusual is that it is soaked in a mixture of three different milk products, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and "mouth feel" for a rich cake, making it moist but not mushy."