Tres Leches Bizcocho Cake
By: Jackie
Published: Thursday, December 10, 2009 - 11:34pm

Ingredients




5 eggs
1 cup self-rising flour
1 tablespoon vanilla extract
1 cup sugar
1 teaspoon vanilla extract
3 egg whites
1 cup sugar
1 teaspoon vanilla extract
12 ounces can of evaporated milk
1 can sweetened condensed milk
1 cup heavy cream

Preparation

1 Pre-heat oven 350F degrees. 2 Grease and flour a 8 x 12 pan. Separate the eggs. Place the yolks in a small bowl. Beat the egg whites in a separate clean bowl, slowly adding inwhile beating. 3 Add the yolks in one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract. Sift flour and stir into the beaten egg mixture. Once the flour is added, do not overbeat to prevent a tough texture in the cake. 4 Pour Batter into prepared pan, level with the back of a wet spoon or spatula and bake for 20 minutes or until cake tests done (insert a wooden toothpick in center and it will come out nearly clean). 5 Allow the cake to cool. 6 Stir the 3 milks together (sweetened condensed milk, evaporated milk, and regular milk) with the tablespoon of vanilla extract. Poke holes in the cake with the tines of a fork and slowly pour the milk mixture all over the cake, taking special care to soak the corners. Refrigerate cake for 30 mins before frosting. 7 For the meringue frosting: 8 Using an electric mixer, beat 3 egg whites until soft peaks form, slowly stirring in 1 cup of sugar and 1 tsp of vanilla extract. Continue beating until stiff peaks form. Use meringue mixture to frost the cooled cake.