Baileys Tres Leches Cake

"Get off your horse and drink your milk."

~John Wayne

My son Curtis is getting married in less than 2 weeks (Ahhhhhhhhh!!!). This cake is for he and his soon-to-be bride, Noelle.  I came up with something that was a blend of cultures from their heritages.  Recently, my daughter and I have been talking about recipes we could invent that included Bailey's.  There is always a bottle of it here during the holidays and everyone in our family loves it.  I had an idea that tres leches cake would be the perfect vehicle.  A cake which, as a bonus, Noelle loves, so there you have it.  An idea is born! 

Curtis and Noelle will be married Dec 30, 2011!

I was introduced to tres leches cake years ago by my co-worker Oscarina at the multicultural school where I worked.  When she brought it in for functions it was a hit and everyone requested the recipe (which I've included at the end of the post).  For my version, the topping is a light (not too rich) mocha that compliments the Baileys flavored cake.  

I find it easiest to make the cake and soak it with the milk/Baileys mixture overnight.  You want it to be nice and cold when you serve it, so if you make it the same day, give it at least 4 hours chilling time in the refrigerator.  Don't be put off by having to separate and whip the eggs.  The cake really comes out much higher and nicer because of it and only a couple of minutes are added to the prep time.  The cake batter came together pretty quickly, and the quality of the finished product was well worth it.

I originally started with a combination of two standard tres leches cake recipe from Allrecipes.   After considering all the reader reviews, and some trial and error, this is my version.  It got a big "WOOOOWWWW!" from the Mister.  I can't wait to try it out on Curtis and Noelle.

Baileys Tres Leches Cake


Cake:
1 cup sugar, divided
5 whole eggs, at room temperature and separated
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/3 cup milk
1 tablespoon melted butter


Milk Soak:
3/4 cup milk
3/4 cup Baileys
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk

Topping:
1 1/2 cups heavy cream
3/4 cup confectioner's sugar
1/4 cup cocoa
1 dash salt
1 teaspoon of espresso powder or instant coffee


Preheat oven to 350 degrees.  Grease a 9x13 baking pan with shortening.  Separate egg whites from yolks.  Beat yolks with 3/4 cup of sugar on high for 3 minutes until they turn lemony yellow and fluffy.  Measure flour into a small bowl.  Stir in baking powder and salt and set aside.  Stir 1/3 cup milk, 1 tablespoon melted butter and flour mixture into egg yolk mixture, creating a batter.


In a separate bowl, beat egg whites until soft peaks form.  Add cream of tartar and slowly add 1/4 cup sugar beating until they are stiff but not dry.  Gently fold the whites into the batter.  Bake 40 - 45 minutes or until cakes springs back to the touch.  Cool cake for 10 minutes.  


In the meantime, stir together 3/4 cup milk, 3/4 cup Baileys, sweetened condensed milk and evaporated milk.  After cake has cooled for 10 minutes, poke it all over with a wooden skewer or fork.  Pour entire amount of Baileys and milk mixture slowly over cake.  Cover with plastic wrap and refrigerate overnight, or at least 3-4 hours.


In a medium bowl, stir together topping ingredients.  Cover and refrigerate 1 hour.  With electric beaters, set on high, whip just until stiff peaks form.  Spread on cake.  Dust with cocoa powder, if desired.


Three Milks Cake (Oscarina's version)

1 box white cake mix
1 can sweetened condensed milk
1 can evaporated milk
1 cup whipping cream
1 box instant chocolate mousse mix

Prepare cake according to box directions in a 13x9 inch pan.  Poke holes in it with a fork.  In a bowl, stir together the 3 milks, mixing completely.  Very slowly pour liquid on the cake.  Refrigerate at least 3 hours.  Prepare mousse according to box directions and pipe little clouds all over the cake.  If you don't have a piping bag, just drop on dollops with a spoon.