Tres Leches Cake Recipe

Set up three mixing bowls. In a large bowl, sift together flour, baking powder and salt.

Separate egg whites and yolks into the other two bowls.

Beat egg yolks with ¾ cup sugar on high speed, until yolks are a pale yellow (approx.

min). Stir in milk and vanilla.

Beat egg whites on high speed until soft peeks form (1 minute)

With the mixer on, pour in remaining ¼ cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).

Pour egg yolk mixture over the flour mixture and combine with mixer on low speed.

Gently fold in egg white mixture until just combined.

Pour batter into prepared pan and spread to even out the surface.

Bake 30 minutes or until a toothpick comes out clean.

Turn the cake out onto a rimmed platter and allow to cool to room temperature.

Use a large measuring cup (or a bowl with a spout) to combine condensed milk, evaporated milk and heavy cream.

When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

Try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for at least 30 minutes, but it’s best if left for a few hours to really soak up the syrup. Wipe the excess syrup from the platter with paper towels.

For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.

On high speed, whip 1 pint heavy cream with 2 tablespoons of sugar until thick and spreadable (about 1½ to 2 minutes).

Spread over the surface of the cake with a spatula. Fancy it up with some fruit or enjoy as is. Delicious!!