Yield: 12 servings
Preparation Time: 20 min; Total: 50 min
Preheat oven to 350 degrees F
Lightly butter or grease a 9-by-15-inch glass baking dish.
Set aside melted butter to cool.
In a bowl, whisk together flour, baking powder and salt.
In another large bowl, using an electric mixer, beat eggs, 3/4 cup sugar and vanilla on high until pale and thick.
With mixer on low, gradually add flour mixture to combine.
Then, using a rubber spatula, fold in melted butter. The addition of the butter will coat the mixture and help pull it away from the sides of the bowl. Transfer this batter to the glass dish and distribute batter evenly.
Bake for 30 minutes, rotating halfway through until top is golden brown and a toothpick inserted in the center comes out clean.
Tres Leches Mixture:
While the cake is baking, in a medium bowl, whisk together condensed milk, evaporated milk, and 3 cups of heavy cream.
When the cake has finished baking, remove from oven and poke the warm cake all over with a fork or wooden skewer. Pour milk mixture over top and let the cake cool to room temperature.
Immediately before serving, make the whipped cream by beating 1 cup of heavy cream with 1/4 cup sugar to medium peaks using an electric mixer.
To serve, spread whipped cream evenly over cool cake and top with fresh berries.
Refrigerate cake for 4 to 8 hours and up to 3 days.
Recipe adapted from Martha Stewart
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.