Tres Leches Cake -- Cake for friend

This is the first cake I ever liked in USA. The most moist and delicious cake. Tres Leches literally means 3 milk cake. regular yellow cake is soaked in 3 milks(Condenced, Evaporated and whole milk). This cake is most popular in Latin America.

After my cake decorating class I have decided to make cakes for all my friend's birthdays. Today is one of my friend birthday. So decided to make Tres leches since this cake is favorite for all his family members.
Only difficult part of this cake is to decorate. Since this cake is frosted with whip cream it is very difficult to make nice flowers and designs. I tried my level best to make it pretty. But not so great. May be next time i will be better.




Got the picture from friend after cutting.



Here is the recipe and picture of the cake.

1 regular yellow cake mix. (Today I used regular cake mix instead of baking from scratch)

Glaze:

1 can of evaporated milk
1 can of condensed milk
1 cup of whole milk

Frosting

2 cups of whip cream
2tsps of gelatin powder
8tsps of water
1tsp vanilla extract
1/2 cup of powdered sugar

Filling:
10 strawberries


Procedure:

Bake 2 8 inch round cakes as per the cake mix instructions. Once the cake is baked remove it from oven and cool it in the pan for 10 mts. After 10 mts remove cakes from pan and cool on rack completely. Cake should be completely cooled.
Once the cakes are completely cooled, using a serrated knife saw the top of the cake leaving 3/4 inch border. This will prevent the cake drenched in the milks. Keep parchment paper in the bottom of the pan and transfer the cake to the pan.

Mix all the milks and pour the milk evenly on the cakes. Refrigerate the cake overnight.



Frosting:

Combine agar agar or gelatin in a cold water  and set it aside until thick. Warm it in microwave for 30 seconds until gelatin dissolves. Remove from heat and cool slightly. In a stand mixer or hand mixer whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add agar agar/gelatin mixture to whipped cream mixture. Whip at high speed until stiff.

Cut 5 to 6 strawberries into thin slices. Add 2 tablespoons of sugar and toss them.

Now carefully remove the cake from the pan and keep it on serving plate. (This is the most difficult step. I used angled spatula to lift one corner of the parchment paper and carefully lifted the whole cake using my palm).

Layering:

now add 1 tablespoon of whip cream and spread on the cake and cover with strawberries. Cover the strawberries with 1 tablespoon of whip cream. (This step is optional.).
Carefully top the second cake cut side down.





Now frost the cake with remaining whip cream and garnish with few strawberries.

The most delicious and moist cake is ready to be served.

NOTE-- Keep the cake in the refrigerator till you serve.