Tres Leches Cake

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Tres Leches Cake

Author: Sarah Truesdell

Adapted from the Pioneer Woman

Ingredients

for the Cake

• 1 c. (140 g) all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 5 whole eggs, separated
• 1 c. sugar, divided into 3/4 cup and 1/4 cup
• 1 tsp. vanilla extract
• 1/3 c. milk

for the Milk Soak

• 1 can evaporated milk
• 1 can sweetened, condensed milk
• 1 c. heavy cream (may subtitute with half & half, whole milk, coconut milk, or a mixture)
• Optional: up to 4 tablespoons of dark rum

for the Whipped Cream

• 2 cups heavy cream
• 4-5 tablespoons granulated sugar (or 6-9 tablespoons powdered sugar)
• 1-2 tsp vanilla extract

Instructions

make the Cake

1. Preheat oven to 350F. 
2. Spray or butter just the bottom of a 9x13 cake pan or casserole dish. Dust with flour. Leave the sides ungreased.
3. Sift together flour, baking powder, and salt in a medium bowl. Whisk to combine well.
4. Separate eggs, taking care to make sure there are no traces of egg-yolk in the egg whites.
5. In a very clean bowl, whip the egg whites with an electric mixer (whisk attachment for a stand mixer).  When the beaters begin leaving a trail in the whites, slowly add 1/4 of sugar. Beat until egg whites reach stiff peaks (they will be a little shiney, but not dry). Remove to a separate bowl to hold.
6. Using same bowl (no need to clean), beat egg yolks with remaining 3/4 cup sugar on high speed until yolks are pale yellow. Eggs will ribbon off the beaters when lifted. This is called the ribbon stage. Stir in milk and vanilla. 
7. Add flour mixture and fold together until no lumps of flour remain.
8. Fold egg whites into the batter very gently until just combined and homogenous. Pour into prepared pan and spread to even out the surface.
9. Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool.

Make milk mixture

1. Combine evaporated milk, sweetened condensed milk, and heavy cream (or which every substutitute you are using) in a medium sauce pan. Heat gently to fully combine.  Remove from heat and stir in rum and vanilla, if using.
2. Poke holes all over cake using a fork or cake tester or tooth pick. Pour milk mixture over cake evenly and slowly. Cover and let soak in the fridge for at least 4 hours.

Make whipped cream

1. In a clean mixing bowl, or bowl of a stand mixer, combine heavy cream and sugar. Beat just until stiff peaks are achieved. Spread over cake. Serve.

Notes:

Cake is okay in the fridge for up to 3 days. However, whipped cream will only last for about 24-48 hours before it begins to separate. If you do not think you'll eat the entire cake at once, consider only making enough whipped cream for the servings you'll eat. Unfrosted, unsoaked cake can be frozen.

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