Tres Leches Cake

When a Hispanic friend confirmed that this, indeed, is worth making…
I knew I’d have a favorite!

Level of Difficulty: Medium-Difficult
Time Frame: 1.5-2 hours

Ingredients:
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
_____
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
maraschino cherries
cinnamon (optional)

Directions:
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.

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 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a large rimmed platter and allow to cool.

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 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries and a bit of cinnamon if you desire. Cut into squares and serve.

Suggestions and Comments:

  • Follow this recipe exactly. It doesn’t disappoint.
  • For the love of Pete, don’t use Cool Whip or something like that to save time on the topping!
  • Before pouring on the three milks, make sure the cake is setting on a big enough platter with rimmed edges. Even a cookie sheet would work.
  • When you pour the three milks on the cake, it will seem like it’s too much…but, trust me, the cake sucks it all up and, oh, is it not disappointing!
  • A cherry on top of each square piece does add to the cake, they are not just decoration.

Found this on Pinterest!
Source: The Pioneer Woman

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