November 18, 2010
Tres Leches Cake
Prep Time: 45 Minutes
Cook Time: 1 Hour
• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream
For the Icing:
• 2 cups heavy cream, for whipping
• 5 Tablespoons Sugar
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs into two separate bowls.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 15 to 20 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. I have a very hot Wolf oven so my baking times differ. Keep an eye on your cake. When it starts to brown, its ready.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 2 cups heavy cream with 5 tablespoons of sugar until thick and spreadable. I also added 1/2 tsp of vanilla extract.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.