Tres Leches Cake
This cake is for milk lovers, made with three milks and three layers. Don't even ask about calorie count. This cake is rich, but it's a wonderfully fluffy Mexican dessert, especially during the holidays. I separated the recipe by layers...
First Layer: Sponge Cake
1 1/2 cups all purpose flour 1 tbs baking powder
2 tsp ground cinnamon
4 eggs, separated
1 1/2 cup sugar
1/2 cup milk
Second Layer: Milk Syrup
1 can evaporated milk (12 oz.)
1 can sweetened condensed milk (14 oz.)
1 1/4 cups whole milk
1 tsp vanilla extract
Top layer: Whipped cream
1 1/2 cups whipping cream
1 cup sugar
1 tsp vanilla extract
Sponge Cake:
Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy and add sugar slowly to help whites reach stiff peaks. This is an important step to keep the cake light. Add your yolks one at a time, then slowly add the flour mixture and the milk.
Pour batter into pan and bake for 40 minutes. It should be springy to the touch. Let cool to room temperature.
Milk Syrup:
In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and refrigerate until the cake cools. When the cake is cooled, carefully poke holes in the cake with a fork, pour the milk syrup over the top of the cake.
Topping:
Whip whipping cream, sugar, and vanilla together until soft peaks form. Spread over the top of cake. Refrigerate until ready to serve. Sprinkle a dash of cinnamon over the top, or even top with fresh blueberries or strawberries to give it a tart twist!
When you cut the cake, it will have milk hanging out in the dish. Do not be alarmed. This is the nature of the dish. :) Hope you enjoy!
