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Wednesday, January 9, 2019

TRES LECHES CAKE

TRES LECHES CAKE
Tres leches cake is a popular cake in Mexico and Latin America. It really wouldn’t be a Cinco de Mayo celebration without some Tres Leches Cake! (If you’re still meal planning for Cinco de Mayo then don’t miss my roundup of favorite authentic Mexican recipes!)
If you’re reading this than I’m hoping you’ve heard of Tres Leches Cake or “three milk” cake. This classic Mexican cake is one of my favorites of all time!
The cake is similar to an angel food cake. The whipped egg whites in the batter make it extra light and spongy. After baking the cake you poke holes in it with a fork and pour three types of milk over the top–evaporated milk, sweetened condensed milk, and whole milk–hence the name “tres leches”.
The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites! 
Ingredients
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs , separated
  • 1 cup sugar , divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla
  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/4 cup whole milk
  • For the whipped topping:
  • 1 pint Heavy Cream , for Whipping
  • 3 Tablespoons Sugar
  • 1/2 teaspoon vanilla
  • ground cinnamon , for topping
Instructions
  1. Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
  2. In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
  3. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 
  4. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  5. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  6. Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
  7. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  8. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  9. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
  10. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  11. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
Recipe Notes
*Depending on your oven and the pan you use, this cake may cook faster! Keep an eye on it around 25 minutes,
Serve with one of my authentic Mexican recipes!
Adapted from The Pioneer Woman

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