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| Tres Leches Cake |
In Spanish, "tres leches" means "three milks".
Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar
2 cups heavy whipping cream
1 [5 ounce] can evaporated milk
1 [14 ounce] can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
Method
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the
egg yolks one at a time, beating well with each addition, then stir in the vanilla.
Sift together the flour and baking powder. Add the flour mixture alternately with
the milk; beat well after each addition. In a large glass or metal mixing bowl, beat
egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg
whites into the cake batter using a rubber spatula. Spread the mixture evenly into
the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted
into the cake comes out clean. Allow to cool.
In a small bowl, stir together the 2 cups heavy cream, evaporated milk and
sweetened condensed milk. Pour the mixture over the cake until it wont absorb
any more. You may have 1/3 to 1/4 left over. That's okay.
Combine the whipped cream and sugar, spread over soaked cake. Refrigerate
cake until serving
Pour leftover milk mixture onto plates and swirl in jam if desired, before setting
cake on the plates.
Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar
2 cups heavy whipping cream
1 [5 ounce] can evaporated milk
1 [14 ounce] can sweetened condensed milk
2 cups heavy whipping cream
1 cup white sugar
Method
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the
egg yolks one at a time, beating well with each addition, then stir in the vanilla.
Sift together the flour and baking powder. Add the flour mixture alternately with
the milk; beat well after each addition. In a large glass or metal mixing bowl, beat
egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg
whites into the cake batter using a rubber spatula. Spread the mixture evenly into
the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted
into the cake comes out clean. Allow to cool.
In a small bowl, stir together the 2 cups heavy cream, evaporated milk and
sweetened condensed milk. Pour the mixture over the cake until it wont absorb
any more. You may have 1/3 to 1/4 left over. That's okay.
Combine the whipped cream and sugar, spread over soaked cake. Refrigerate
cake until serving
Pour leftover milk mixture onto plates and swirl in jam if desired, before setting
cake on the plates.