First off, I’m going to be talking about a delicious cake call Tres Leche Cake, in english 3 milk cake. This is the most sinful cake I’ve eaten and by the way, this is the first time doing tres leche let alone eat it. My daughter asked me do I know how to make this cake and I said yes but never tried it.
So I took one afternoon to making it. It’s a process but all worth it. This is not for the latte intolerance but what the hell. This is a special kinda treat cake and worth it.
It’s three milks you use for this recipes, Regular, Evaporated Milk and Condensed Milk.
1 Cup of All Purpose Flour
1 1/2 Baking Soda
1/4 Teaspoon of Salt
5 Whole Eggs
1 Cup of Sugar, divided
1 teaspoon of Vanilla
1/3 of Milk
1 Can of Evaporated Milk
1 Can of Condensed Milk
1/4 Cup of Heavy Cream
Combine Flour, Baking Soda and Salt
Beat egg yolks with 3/4 cups of sugar in high-speed until yolks are pale yellow, stir in 1/3 of regular milk, I use Evaporated milk it gives it more of a dense texture and vanilla. Pour in egg yolk mixture over the flour mixture and stir gently until combine.
Beat egg whites on high until soft peaks forms, with the mixture on pour the remaining 1/4 cup sugar and beat until whites are stiff but not dry. Fold egg white mixture into batter very gently until combined. Pour into prepared pan and spread to even pout surface.
Bake at 350 35 to 45 minutes or until toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine Condensed milk, Evaporated milk and Heavy cream, when the cake cools down pierce with a folk several times. Slowly drizzle all but about 1/2 cup of the milk mixture, try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk for about 30 minutes, I like to leave it over night. To ice the cake whip 1 pint of heavy cream with 3 tablespoon of sugar until thick, spread over the surface of the cake. I spread it all over. The whipped cream is very light.