1 cup granulated sugar (divided into ¾ cup and ¼ cup)
⅓ cup whole milk
1 teaspoon vanilla extract
For the milk mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
¼ cup whole milk or heavy cream
For the topping:
1 ½ cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh fruit (optional, for garnish)
Instructions:
1. Prepare the cake:
Preheat your oven to 350°F (175°C).
Grease and flour a 9x13 inch cake pan.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, beat the egg yolks with ¾ cup of sugar until light and fluffy. Stir in the vanilla extract and milk.
In a separate bowl, beat the egg whites to soft peaks. Gradually add the remaining ¼ cup of sugar, and continue beating until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gradually fold in the flour mixture until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
2. Soak the cake:
Once the cake has cooled, poke holes all over the top using a fork or skewer.
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk or heavy cream.
Slowly pour the milk mixture evenly over the cake, ensuring it absorbs the liquid. Refrigerate the cake for at least 1 hour, allowing it to soak up the milk.
3. Prepare the topping:
In a cold bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Spread the whipped cream over the soaked cake.
4. Serve:
Garnish with fresh fruit like strawberries or raspberries if desired.
Slice and enjoy the rich, moist, and creamy Tres Leches Cake!
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