¡Feliz Cinco de Mayo! A lovely holiday and an even better reason to indulge...
I have been wanting to bake a tres leches cake for years. I finally made it for today's celebration. I regret having not made it when I originally wanted to - it was divine. Simple, delicious, and did I mention delicious?
Leave it to pioneer woman to have this great recipe which I'm posting below. I will say that I modified it slightly: I didn't separate the eggs as the recipe called for and mixed the sugar & eggs until the mixture was light and fluffy. Then I mixed the milk with the dry ingredients until combined, then slowly added the egg mixture. Fairly certain I did the cake no harm. Enjoy!
Tres Leches Cake
Source
Ingredients
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cup Heavy Cream
- FOR THE ICING:
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
Preparation Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
