Tres Leche Cake

Photo: Jackie

Ingredients

1 cup All-purpose Flour

1 1/2 teaspoons • Baking Powder

1/4 teaspoon • Salt

5 wholes • Eggs

1 cup • Sugar, Divided

1 teaspoon • Vanilla

cup • Milk

1 can • evaporated Milk

1 can • Sweetened, Condensed Milk

1/4 cup • Heavy Cream

For the Icing:

2 cups • heavy cream, for whipping

5 tablespoons • Sugar

1/2 teaspoon vanilla extract

Preparation

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 into two separate bowls.

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 15 to 20 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. I have a very hot Wolf oven so my baking times differ. Keep an eye on your cake. When it starts to brown, its ready.

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 2 cups heavy cream with 5 tablespoons of sugar until thick and spreadable. I also added 1/2 tsp of vanilla extract.

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.