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Tres Leches cake, a beloved dessert in many Latin American countries, has captured the hearts and palates of dessert lovers around the globe. Originating from Mexico and gaining popularity throughout Central and South America, this cake is famously soaked in three types of milk—hence the name "tres leches," which translates to "three milks." The moist and airy cake, combined with the sweetness of the milk mixture, creates a delightful experience that is both rich and refreshing.

Caramel tres leches (Trileçe); Turkish style

Indulge your senses with this Caramel Tres Leches Delight! This rich and moist cake features a delectable tres leches mixture soaked into a light sponge, topped with luscious caramel sauce and whipped cream. Perfect for special occasions or a sweet treat any day, this recipe is simple yet impressive. With layers of flavor and texture, it's sure to be a crowd-pleaser. Try it and experience the creamy sweetness for yourself!
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Ingredients
  

For the Cake:

1 cup all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

5 large eggs

1 cup granulated sugar

½ cup whole milk

½ cup vegetable oil

1 teaspoon vanilla extract

For the Tres Leches Mixture:

1 cup sweetened condensed milk

1 cup evaporated milk

1 cup whole milk

1 teaspoon vanilla extract

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

½ cup heavy cream

1 teaspoon vanilla extract

Pinch of sea salt

For Garnish:

Whipped cream

Caramel sauce

Chopped nuts (optional)

Instructions
 

Prepare the Cake:

    - Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

      - In a bowl, whisk together the flour, baking powder, and salt. Set aside.

        - In a separate bowl, beat the eggs with sugar until pale and fluffy (about 5 minutes). Add milk, oil, and vanilla extract, mixing until combined.

          - Gradually fold in the dry ingredients until just incorporated. Pour the batter into the prepared pan and spread evenly.

            - Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

              Prepare the Tres Leches Mixture:

                - In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until smooth.

                  Assemble the Cake:

                    - Once the cake is cooled, poke holes all over the surface using a fork or skewer. Slowly pour the tres leches mixture evenly over the cake, allowing it to absorb. Cover and refrigerate for at least 4 hours, preferably overnight.

                      Make the Caramel Sauce:

                        - In a saucepan over medium heat, melt the sugar until it turns a golden amber color, about 6-8 minutes. Swirl the pan gently to ensure even melting.

                          - Carefully add the butter, stirring until melted and combined. Gradually add the heavy cream, stirring until smooth. Remove from heat and stir in vanilla extract and sea salt. Allow to cool slightly.

                            Serve the Cake:

                              - To serve, spread a layer of whipped cream over the top of the soaked cake, drizzle with caramel sauce, and garnish with chopped nuts if desired.

                                - Slice into squares and enjoy the delectable layers of tres leches soaked in rich caramel!

                                  Prep Time: 30 minutes | Total Time: 5 hours (including refrigeration) | Servings: 12