Cherry Berry Tres Leches Cake

Back when I first moved to St. Paul I used to work as an overnight bread baker making all the breads and scones. We would also make and decorate cakes. That is where I fell in love with the tres leches cake. They would do a traditional vanilla bean and garnish it with raspberries. The cake is a rich sponge cake and then soaked in three different milks. I got the recipe years ago and just love playing with the different flavors. We went strawberry picking the other day and with summer quickly approaching I couldn’t resist the cherry berry combo!

Ingredients

Cherry Berry Jam

• 1 cup strawberries, trimmed and cut in half
• 1 cup raspberries
• 1 cup cherries, pitted
• 1/4 cup sugar
• 1/2 lemon juiced

Directions

Add the berries, sugar and lemon juice to a small sauce pan and place over medium heat. The berries will start to release their juices. Cook for about 10 minutes, stirring and pressing the berries with a fork until the jam has reduce and thickened. Cook until it coats the back of a spoon. Pour onto a plate or rimmed baking pan and place in the fridge to chill and continue to thicken.

Cake

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 5 eggs
• 2 tsp. vanilla bean paste
• 2 cup whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk

• 1 1/2 cups heavy cream
• 2 tbsp. sugar
• 1/2 tsp vanilla extract

Directions

Preheat the oven to 350 degrees.

Grease a 9×13 inch baking pan.

In a medium bowl sift together the flour, baking powder and salt. Set it aside.

In a stand mixer with a paddle attachment, cream together the butter, sugar and vanilla bean paste. Then add in the eggs one at a time until each one is incorporated. Scraping down the sides.

Add in the flour mixture and mix just until it’s smooth and everything is combined. Pour into prepared baking pan and spread it out evenly. Spoon some of the jam throughout the batter and take a knife or toothpick and swirl it through. Bake for about 30 minutes, or until a toothpick is inserted it comes out clean.

While the cake is baking in a small bowl mix together the whole milk, condensed milk and evaporated milk, whisk together.

Once it’s done baking take a fork or chop stick and poke holes all over the cake while it’s still warm. Pour the milk slowly over the cake letting it soak in after each pour until it’s all soaked in. Cover and let it chill in the fridge for at least 2 hour.

To make the whipped cream in a medium bowl beat the heavy cream with the sugar and vanilla until stiff peaks form. Spoon it evenly over the cake. Swirl more jam on the top and garnish with berries if you wish. Cut and enjoy!