Tres Leches Cake
1 1/2 cup flour
1 1/2 t baking powder
1/4 t salt
5 whole eggs, separated
1 1/2 cup sugar, divided
1 t vanilla
1/2 C milk
1 can evaporated milk
1 can sweetened condensed milk
1 C heavy cream
Place flour, baking powder and salt in a large mixing bowl. In another bowl, beat 5 egg yolks with 1 cup sugar. Add the vanilla and milk into the yolk mixture and mix together. Fold into flour mixture. In a separate bowl, beat egg whites and 1/4 cup sugar until the mixture peaks. Gently fold egg whites into the batter
Pour batter into a 9 x 13 buttered pan. Bake for about 40 minutes at 350 deg. or until a toothpick comes out clean. Allow cake to cool somewhat. Use a fork to poke holes throughout the top of cake. Combine evaporated milk, sweetened condensed milk, and 1/3 C cream to create a milk syrup. Slowly pour 1 cup of the mixture over cake to allow the cake to soak it up evenly. Use additional milk syrup as desired to adjust cake moisture or to add to plates when serving.
Cake topping: whip remaining cream with 1/4 cup sugar until firm. Spread evenly over cake.
If not in a hurry, let chill in frig before frosting. Can use cream of coconut instead of condensed milk and top cake with coconut flakes. Can also use Amaretto, rum, Irish cream, etc.
Garnish with berries on top.
1 1/2 cup flour
1 1/2 t baking powder
1/4 t salt
5 whole eggs, separated
1 1/2 cup sugar, divided
1 t vanilla
1/2 C milk
1 can evaporated milk
1 can sweetened condensed milk
1 C heavy cream
Place flour, baking powder and salt in a large mixing bowl. In another bowl, beat 5 egg yolks with 1 cup sugar. Add the vanilla and milk into the yolk mixture and mix together. Fold into flour mixture. In a separate bowl, beat egg whites and 1/4 cup sugar until the mixture peaks. Gently fold egg whites into the batter
Pour batter into a 9 x 13 buttered pan. Bake for about 40 minutes at 350 deg. or until a toothpick comes out clean. Allow cake to cool somewhat. Use a fork to poke holes throughout the top of cake. Combine evaporated milk, sweetened condensed milk, and 1/3 C cream to create a milk syrup. Slowly pour 1 cup of the mixture over cake to allow the cake to soak it up evenly. Use additional milk syrup as desired to adjust cake moisture or to add to plates when serving.
Cake topping: whip remaining cream with 1/4 cup sugar until firm. Spread evenly over cake.
If not in a hurry, let chill in frig before frosting. Can use cream of coconut instead of condensed milk and top cake with coconut flakes. Can also use Amaretto, rum, Irish cream, etc.
Garnish with berries on top.
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