Tres Leches Cake

[rxrfrx]

Tres Leches Cake

Serves 8 as Dessert.

• 3/4 c granulated sugar
  
• 5 egg yolks
  
• 1/3 c milk
  
• 1 tsp vanilla extract
  
• 1 pinch salt
  
• 1 c all-purpose flour
  
• 5 egg whites
  
• 1/4 c granulated sugar
  
• 1 can condensed milk
  
• 1 can evaporated milk
  

Preheat oven to 350 °F.

Beat egg yolks and 3/4 cup sugar until pale and doubled in volume. Stir in milk, salt, and vanilla. Carefully stir in flour until it is just incorporated.

Whip egg whites until they form soft peaks, and then whip in the 1/4 cup sugar. Fold the egg white mixture into the yolk mixture.

Pour into 2 greased and floured cake pans, or you can use a single 10x12" or similar rectangular pan.

Bake about 30 minutes, but start checking after 25 or so. Pull it out when it just starts to pull away from the sides of the pan.

Let cool slightly, and mix together the canned milks. Poke a lot of holes in the cake, and soak in most of the milk mixture. Reserve about 1/4 of the milk mixture if you want to keep the cake moist, but not soggy.

I think this is best after sitting for an hour or two in the fridge, and tends to get drier after 24 hours. Serve with lightly sweetend whipped cream.

This recipe is adapted from one on AllRecipes. The original calls for cream in the soaking liquid (unnecessary) and baking powder in the cake (makes the cake too stiff and eggy).

Keywords: Dessert, Cake, Mexican

( RG1215 )