Sheet cake with three types of milk

Ingredients for 1 servings:

• 300 g wheat flour
• 2 tsp baking powder
• 200 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 125 g butter
• 6 eggs
• 1 cup condensed milk, sweetened (Milkmaid)
• 1 cup of coffee cream, 10%
• 1 cup milk
• 1 tbsp brown rum
• 500 ml whipped cream
• 2 packets of vanilla sugar
• 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

‘Tres Leches’ – from Texas or originally Mexico, moist/juicy sheet cake

First things first: The cup measurement is equivalent to 225ml! Preheat oven to 175°C (350°F). Beat butter with sugar, salt, and vanilla sugar until very light and fluffy. Gradually beat in the eggs, then briefly stir in the flour and baking powder. Pour the batter into a greased baking dish or baking sheet with high sides and bake for about 30 minutes. Let it cool, pricking it a few times with a wooden skewer. Whisk the condensed milk, coffee cream, and milk with the rum and gradually pour just enough of it over the cake until it is saturated; you might not need to use all of it. Cover with plastic wrap and refrigerate for at least three hours. Whisk the whipped cream with vanilla sugar and sugar until stiff peaks form, spread it on the cake plate, cut into squares, and garnish with fruit, a pinch of cinnamon, or grated white chocolate if desired. One more thing: The cake is very moist and moist—it has to be that way; that’s the way it is! The consistency is certainly a matter of taste! The cake is wonderful to prepare in advance and can be served as a dessert. Is a typical dessert in Texas.