Tres Leches Cake
This is a traditional Mexican dessert, introduced to me by Kerry at our Mexican Fiesta dinner. She served it with strawberries and added a touch of either cinnamon or vanilla to her whipped cream (Kerry do you remember which?).
Today we are celebrating my Mom’s b-day, also with a Mexican fiesta. Meaghan is bringing appetizers, Bonnie is making our family favourite banana cake with penuche icing, and I’m bringing this (although I had to wash my hands a million times while cooking because I am super duper sick)! Meanwhile, Daddy is making Beef & chicken soft tacos, Spanish rice with a Green salad and Sangaria. I’ll post pictures when I get back.
To start, combine:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Next you need:
- 5 eggs, separated
- 1 cup sugar, divided
- 1 teaspoon vanilla
- 1/3 cup milk
- Spray a 9×13 pan until well coated and preheat oven to 350F.
- 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 flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into other mixture very gently until just combined.
- Pour into prepared pan and spread to even out surface.
- Bake for 35 to 45 minutes or until toothpick comes out clean. Leave to cool.
To make it the three-milk cake, combine:
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/4 cup milk or cream
- When cake is cool, pierce the surface with a fork several times.
- Slowly drizzle all but about 1 cup of the milk mixture, focussing on the cake edges.
- Allow the cake to absorb the milk mixture for 30 minutes. Then turn cake out onto a rimmed platter and allow any milk to “flow back down”. Then remove the cake pan.
To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Cut into squares and wow your guests!