Tres Leche Cake

Ingredients

1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
5 wholes Eggs
1 cup • Sugar, Divided
1 teaspoon Vanilla
For the Icing:
2 cups • heavy cream, for whipping
5 tablespoons Sugar
1/2 teaspoon vanilla extract

Preparation

1
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
2
Combine flour, baking powder, and salt in a large bowl. Separate eggs into two separate bowls.
3
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.
4
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.
5
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6
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.
7
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
8
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.
9
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Tools

 



About

Latin American creation..Delicious cross between a flan and a cheesecake

Yield:

1.0 cake, serves 8-10 people

Added:

Thursday, December 2, 2010 - 5:56am

Creator:

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