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Tres Leches Cake

Tres Leches Cake
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Developed by James Beard Award-winner Todd English, this is a sweet representation of how authentic and high-quality Chilean olive oil goes a long way with cooking.
Servings
12
servings
Ingredients
  • 1 cup evaporated milk
  • 1 1/2 tablespoon sweetened condensed milk
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 3/4 cup granulated sugar
  • 1 1/2 cup extra-virgin olive oil, preferably chilean
  • 1 1/4 cup half-and-half
  • 1/8 cup grand marnier
  • 1/4 cup fresh orange juice
  • 1 teaspoon lemon zest
  • 2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon kosher salt
Directions
  1. Combine all of the ingredients together and set aside.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, whisk together the eggs, sugar, olive oil, half-and-half, Grand Marnier, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture and whisk well until blended.
  4. Pour mixture into twelve 3-inch tart pans. Bake for 8 minutes or until light golden brown and the center springs back when touched. Place on a rack to cool for 5 minutes, then pour ΒΌ cup of the soak mixture over each cake. Let it sit 5 minutes to soak, then invert onto plate and garnish with sliced strawberries.
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