Tres Leches Cake

Jen emailed me this recipe this morning. One day she'll get down how to use the blog. ;) She made them for a shower and everyone was asking for the recipe, so she thought she would share! Bo will be so happy, since the last one I made was no bueno.

INGREDIENTS:

CAKE:

6 large eggs, separated
2 C granulated sugar
2 C all-purpose flour
2 tsp. baking powder
1/2 C whole milk
1 tsp. vanilla extract

CREAM TOPPING:

1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 C heavy cream

HOMEMADE WHIPPED CREAM:

2 C heavy whipping cream
1 tsp. vanilla extract
4 tsp. confectioners' sugar

INSTRUCTIONS for Cake:

Preheat oven to 350 degrees F. Lightly grease and flour a 9x13 baking dish and set aside. (I used a smaller rectangle pan and a muffin tin, b/c I wanted individual cakes for presentation)

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the eggs yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lost volume.)  Add the vanilla. Bake until golden, 25 minutes.

INSTRUCTIONS for Cream Topping:

In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

INSTRUCTIONS for Homemade Whipped Cream:

In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.

Enjoy!!


Thanks to Julie for the recipe. You can find the original recipe HERE.