Tres Leches Recipe
Ingredients:
Cake
- 6 large egg whites
- 1/2 c. granulated sugar, divided
- 6 large egg yolks
- 1 c. cake flour
- 1 tsp. baking powder
Cream
- 1 can (14 oz.) sweetened condensed milk
- 2/3 c. (5 fl.-oz. can) evaporated milk
- 1 c. heavy whipping cream
- 1/4 c. brandy (if you don’t want to use brandy simply increase evaporated milk to entire can)
- 1 tsp. vanilla extract
Topping
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Prepared whipped cream (prepare after everything else is completed)
Directions
Cake
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Preheat oven to 375° F. Lightly grease and flour a 9-inch round pan or springform pan.
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Create a stiff-peaked meringue with the egg whites and 1/4 c. sugar.
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Beat the remaining sugar and yolks until thick and light yellow.
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Mix flour and baking powder; alternately fold the egg whites and flour mixture into the yolks. Pour into prepared pan.
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Bake for 15 to 20 minutes or until just golden and inserted toothpick comes out clean.
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Remove cake from pan, poke all over the top of the cake with a fork and allow to cool on wire rack. Prepare the cream once the cake is cool.
Cream
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Whisk together sweetened condensed milk, evaporated milk, heavy whipping cream, brandy and vanilla extract in medium bowl; stir well.
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Pour cream over the cake and allow cake to absorb the cream, at least 1 hour, preferably overnight.
Whipped topping
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Spread whipped topping over top and sides of cake and serve immediately.
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Remember, if you’re only going to be eating a part of the cake you might want only make whipped topping for the cake you’ll be eating as it breaks down.
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Store cake in an airtight container in the fridge.
