Tres Leches Cake
Ingredients:
**For the Cake:**
– 1 cup (130 g) all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 5 large eggs, separated
– 1 cup (200 g) granulated sugar, divided
– 1/3 cup (80 ml) whole milk
– 1 teaspoon vanilla extract
**For the Tres Leches Mixture:**
– 1 can (12 oz or 354 ml) evaporated milk
– 1 can (14 oz or 397 g) sweetened condensed milk
– 1/2 cup (120 ml) whole milk or heavy cream
**For the Topping:**
– 1 1/2 cups (360 ml) heavy whipping cream
– 3 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– Ground cinnamon (optional for dusting)
Instructions:
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C).
– Grease and flour a 9×13-inch (23×33 cm) baking dish.
2. **Prepare the Cake Batter:**
– In a medium bowl, whisk together the flour, baking powder, and salt.
– In a large mixing bowl, beat the egg yolks with 3/4 cup of the sugar until the mixture is pale yellow and fluffy. Stir in the milk and vanilla extract.
– Gradually add the flour mixture to the egg yolk mixture and mix until combined.
– In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
– Gently fold the egg whites into the batter in small batches until fully incorporated.
3. **Bake the Cake:**
– Pour the batter into the prepared baking dish and spread it evenly.
– Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
– Remove the cake from the oven and let it cool completely in the baking dish.
4. **Prepare the Tres Leches Mixture:**
– In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk (or heavy cream).
– Once the cake is completely cool, use a fork or skewer to poke holes all over the top of the cake.
5. **Soak the Cake:**
– Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to absorb the milk mixture fully.
6. **Make the Whipped Topping:**
– In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
7. **Frost the Cake:**
– Spread the whipped cream evenly over the top of the soaked cake.
8. **Garnish and Serve:**
– Dust the top of the cake with ground cinnamon if desired.
– Slice and serve chilled. Store any leftovers in the refrigerator.
Tips:
– **Make Ahead:** Tres Leches Cake tastes even better the next day, making it a great dessert to prepare in advance.
– **Garnishes:** You can also top the cake with fresh fruit, such as strawberries or mango slices, for added flavor and color.
Enjoy!
This Tres Leches Cake is a moist, rich, and creamy dessert that’s perfect for any occasion. The combination of the fluffy cake with the sweet milk mixture and light whipped cream topping is truly irresistible!