By: Jessica Garcia-Saligan

This is part 2 on how to make a tres leche cake. In part 1 we covered how to properly make the cake part. In this article I will go over how to make the sweet milk mixture and finish up the cake.

For the Milk Mixture

• 7 ozs. sweetened condensed milk
• 7 ozs. light cream or table cream
• 2 ½ cups evaporated milk

*optional*

• Strawberries
• Berrys

For the Whipped Cream

• 1 ¼ cup heavy whipping cream
• ⅓ cup granulated sugar
• 1 teaspoon clear vanilla extract
• ½ oz. vanilla pudding mix

Or you could make your own icing!

Starting from where we ended off, we put the cake in the oven on 356 degrees for 40-60 minutes until the toothpick came out nice and clean.

Once the cake is ready, remove the cake from the oven, carefully removing the cake from the pan and letting it cool for 5 minutes.

You’re going to line the cool pan up with some plastic wrap (make sure there is enough to have flaps that can cover the cake) then place your cake back inside the cake pan but the bottom of the cake should be facing up.

You’re going to set the cake aside and now we are going to work on the sweet milk mixture.

In separate bowls, put your 7 ozs sweetened condensed milk, 7 ozs light cream or table cream and 2 ½ cups of evaporated milk (this will help keep them organized).

You will also need another large bowl, measuring cup and a whisk.

In the measuring cup pour in the cream, condensed milk and evaporated milk.

Pour it in a large bowl and give it a really good mix.

Get your cake and fork and with the fork you’re going to start poking holes all over the top part of the cake.

Once you’re done poking the holes you’re going to get your mixture and pour it all over the cake getting the edges as well.

You’re going to lift the cake a little to get the flaps of plastic wrap and fold it to cover the top part of the cake and to keep the milk mixture in.

Once your cake is all soaked and covered you’re going to place your cake in the refrigerator first for at least  8hrs or overnight (overnight is recommended).

Now that you cake has set overnight, it’s time to make the whip cream (you can use any type of icing)

• 1 ¼ cup heavy whipping cream
• ⅓ cup granulated sugar
• 1 teaspoon clear vanilla extract
• ½ oz. vanilla pudding mix

In a large mixing bowl you’re going to pour in your heavy whipping cream, sugar and clear vanilla extract (has to be clear to prevent from changing colors).

Add in your vanilla pudding, the vanilla pudding prevents your whip cream from melting on your cake while being in the refrigerator.

Start mixing it until your mixture turns into soft peaks, don’t over mix it too much, you will know if you did once your mixture starts separating.

Your whip cream should be nice and fluffy.

Grab your cake and carefully take it out the pan.

Slowly start unwrapping the cake and taking the plastic wrap off completely.

Start frosting the cake and for an authentic Mexican tres leche we always decorate the cake with berries all over the top of the cake.

That is how you make  tres leche cake, Enjoy!