Tres Leches is very light and perfect after a
heavy meal. Even though it is a Latin American dessert, it would be appropriate
to serve after any type of meal.
Surprisingly, this cake is not at all soggy…. it is perfectly
moist. Read through the recipe thoroughly before making, because it has a few
uncommon steps. Don’t be intimidated by
the process! It is very easy and totally, totally worth it.
Here’s what you need:
1 C
confectioner’s sugar
5 egg yolks
5 egg whites
1/3 C milk
1 t vanilla
1 C flour
1 ½ t baking
powder
1 14 oz can
sweetened condensed milk
1 12 oz can
evaporated milk
1 pt. heavy
whipping cream (some for the cake and some for the topping)
Here’s what
you do:
Preheat oven
to 350 degrees. Butter and flour a 9 inch springform pan. Beat the yolks with ¾ C of confectioner’s
sugar until light in color and double in volume. Stir in milk, vanilla, flour
and baking powder.
In small
bowl, beat egg whites until soft peaks form. Slowly add remaining ¼ C
confectioner’s sugar. Beat until firm, but not dry.
Fold egg
whites into egg yolk mixture.
Pour into
prepared pan. Bake 45-50 minutes. Allow to cool 10 minutes. Loosen edge of cake
with knife before removing rim.
Cool cake
completely. Place on serving plate. Use a two prong meat fork and pierce
surface of cake multiple times. Mix together the condensed milk, evaporated
milk and ¼ C heavy cream. Discard 1 C of this milk mixture. Spoon the remainder
of the three milk mixture slowly and patiently over the entire cake, allowing
the cake to absorb all of the milk. This takes about 10 minutes, so be patient.
It will all fit, just be patient!
