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Simply add 1 cup of milk, 1 can of shaken evaporated milk, and 1 can of sweetened condensed milk to a bowl and stir it up. You can set this mixture in the fridge while the cake cools. Once it’s cooled, simply take a straw or a skewer and poke holes all over the cake. These holes will be how the tres leches mixture soaks and absorbs into the cake.
Stem half the berries and place in a blender with 1/2 cup cream, the sweetened condensed milk and evaporated milk. Blend on high until smooth. Pour through a fine-mesh strainer into a bowl or pitcher. Using a skewer, poke holes all over the cake, through to the pan bottom.
The name tres leches (three “milks”) comes from the 3 different kinds of milk ( condensed milk, evaporated milk, and cream) that soak into this cake after it bakes, making it rich, dense and intense! Tres leches is typically served cold, tasting like ice cream has just melted into your cake. It’s a great dessert for hot weather.
Once the cake has cooled, use a straw or skewer to poke holes all over the cake. Pour the refrigerated tres leches (3 milk mixture) all over the cake so it soaks in evenly. Cover the top of the cake with the whipped topping. Wrap the cake in plastic wrap and place in the fridge for at least 3 hours and up to 24 hours.
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