Tres Leches Cake
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
5 eggs
1 cup sugar, divided
1 tsp vanilla
1/3 cup of milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
For icing:
1 pint of heavy whipping cream
3 tbsp sugar
1. Preheat the oven to 350 and liberally spray a 9x13 pan.
2. Combine flour, baking powder and salt in a large bowl, set aside.
3. Separate the eggs.
4. Beat egg yolks with 3/4 cup of sugar on high speed until they are pale yellow.
5. Stir in milk and vanilla.
6. Pour egg yolk mixture over flour mixture and stir it very gently until it's combined.
7. Beat egg whites on high speed until soft peaks form.
8. With the mixer on, add the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.
9. Fold the egg white mixture into the batter very gently and mix until it is just combined.
10. Pour the batter into your prepared baking pan, spread to even out and bake for 30-45 minutes. Check early, when a toothpick comes out clean and it's nice and golden brown, it's done.
11. Allow the cake to cool in the pan for at least 10 minutes and then flip it out onto a large platter.
12.Combine condensed milk, evaporated milk and heavy cream in a small pitcher or bowl with a spout.
13. When the cake is cool, poke the entire cake with a fork and then slowly pour all but about 1 cup of the milk mixture over the entire cake. Make sure you get the edges.
14. Allow the cake to absorb the mixture for 20-30 minutes.
15. Once the cake has absorbed all the milk mixture, make the icing, by beating on high speed, 1 pint of heavy whipping cream and 3 tbsp of sugar until it is fluffy and spreadable. You can either frost the cake or just put a dollop on top when serving.
1 1/2 tsp baking powder
1/4 tsp salt
5 eggs
1 cup sugar, divided
1 tsp vanilla
1/3 cup of milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
For icing:
1 pint of heavy whipping cream
3 tbsp sugar
1. Preheat the oven to 350 and liberally spray a 9x13 pan.
2. Combine flour, baking powder and salt in a large bowl, set aside.
3. Separate the eggs.
4. Beat egg yolks with 3/4 cup of sugar on high speed until they are pale yellow.
5. Stir in milk and vanilla.
6. Pour egg yolk mixture over flour mixture and stir it very gently until it's combined.
7. Beat egg whites on high speed until soft peaks form.
8. With the mixer on, add the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.
9. Fold the egg white mixture into the batter very gently and mix until it is just combined.
10. Pour the batter into your prepared baking pan, spread to even out and bake for 30-45 minutes. Check early, when a toothpick comes out clean and it's nice and golden brown, it's done.
11. Allow the cake to cool in the pan for at least 10 minutes and then flip it out onto a large platter.
12.Combine condensed milk, evaporated milk and heavy cream in a small pitcher or bowl with a spout.
13. When the cake is cool, poke the entire cake with a fork and then slowly pour all but about 1 cup of the milk mixture over the entire cake. Make sure you get the edges.
14. Allow the cake to absorb the mixture for 20-30 minutes.
15. Once the cake has absorbed all the milk mixture, make the icing, by beating on high speed, 1 pint of heavy whipping cream and 3 tbsp of sugar until it is fluffy and spreadable. You can either frost the cake or just put a dollop on top when serving.
