Tres Leches Cake
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
Milk topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
Frosting:
1 cup heavy cream
1/4 cup powdered sugar
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 30 minutes.
To make the milk topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Whisking works as well and doesn't dirty your blender
Remove the cake from the oven and while still warm, prick the cake with a skewer several times and pour the cream mixture over it. Let sit and cool to room temperature.
Whip the cream and powdered sugar until soft peaks form. Top the cake with the whipped cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.
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