Tres Leches Cake
This is a delicious 3 milks cake: evaporated milk, condensed milk and cream. It is made up of a sponge cake, a cream sauce that is poured over the cake and the icing. This cake originated in Central Mexico.
Sponge Cake Ingredients:
- 6 eggs at room temperature and separated
- 2 1/2 tsp vanilla
- 2 cups sugar
- 1/4 cup cold water
Sift:
- 2 cup flour
- 2 1/2 tsp baking powder
Directions:
- Preheat oven to 350°
- Grease and flour 13"x9" rectangular cake pan. Cover bottom with waxed paper and grease to make cake easier to remove from pan.
- Separate eggs and put egg whites in large mixing bowl.
- Beat egg whites to stiff peaks
- Add vanilla
- Add sugar a little at a time
- Add the yolks
- Slowly add the shifted flour and baking powder and alternate with water
- Beat until mixture is smooth
- Pour into 13X9 rectangular banking pan
- Bake for 35 - 45 minutes or until toothpick comes out clean
- While still warm, prick cake's surface with a fork
- Invert on a tray with sides
- Cool
Ingredients for Sauce
- 2 -14 oz cans sweetened condensed milk
- 10 oz can evaporated milk
- i cup cream or milk
- 1 tsp vanilla
- 2 TBSP rum or 1/3 cup Frangelico, Brandy, Chambord (optional)
Directions:
- In a blender combine condensed mild, evaporated milk and cream.
- Pour over cake
- cover in plastic wrap
- refrigerate and let soak 3 hours minimum
Ingredients for Icing:
- 1 pint whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
Directions:
- Beat the whipping cream until soft peaks form
- Add 1/2 tsp vanilla and powdered sugar
- Beat to stiff peaks
- Spread over cake
- Refrigerate until ready to serve
Optional
- Add ripe mango thinly sliced
- papaya
- mixed berries
- nuts
- bananas
- cherries
- coconut