Tres Leche Cake
By: Jackie
Published: Thursday, December 2, 2010 - 5:56am

Ingredients




1 cup All-purpose Flour
1 1/2 teaspoons • Baking Powder
1/4 teaspoon • Salt
5 wholes • Eggs
1 cup • Sugar, Divided
1 teaspoon • Vanilla
 cup • Milk
1 can • evaporated Milk
1 can • Sweetened, Condensed Milk
1/4 cup • Heavy Cream
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.

About


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