Tres Leches Cake is the topic of discussion on this beautiful Tuesday! I’ve seen and heard about this cake for a while but honestly I never gave it any additional thought to do anything with it. So with Cinyo de Mayo, I decided to give it a shot. I searched for a recipe and there were so so many to choose from. I decided to try one that several food bloggers have given great reviews about.
A couple of days later one of my closest friends said that this is going to be there wedding cake. At that moment I knew I was going down the right track. After making this cake and giving it a try I must say why didn’t I try a slice of this sooner. This cake is so moist and yummy. The whipped cream icing on top just makes it even more enjoyable. Now I might end up missing at the wedding because I’ll be at the cake table indulging in this deliciousness. LOL!
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup heavy cream
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- maraschino cherries
- Preheat oven to 350 degrees F.
- Grease and flour a 9x13-inch baking pan and set aside.
- In a large bowl, whisk together the flour, baking powder and salt; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolk and ¾ cup granulated sugar on medium-high speed until the mixture is thick and pale yellow has developed.( About 5 minutes)
- Add the whole milk and vanilla extract and mix to combine. Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
- Wash out the bowl and the whisk. Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. (About 7 minutes) With the mixer still running, pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.
- Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.
- After cake has cooled transfer the cake to a rimmed serving plate.
- Mix together the evaporated milk, condensed milk and heavy cream in a bowl or pitcher that is easy to pour with.
- When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get around the edges of the cake. Allow the cake to absorb the milk mixture for about 30 minutes.
- For the icing whip 2 cups of the heavy cream with 3 tablespoons of granulated sugar until thick and stiff peaks form. Spread over the surface of the cake.
- Optional-Garnish with maraschino cherries
(Recipe from The Pioneer Woman)
Your Tres Leches cake sounds like something I can’t wait to try!