Tres Leches Cake

Tres Leches Cake

CAKE:

  • 1 c sugar
  • 5 large eggs, separated
  • 1/3 c milk
  • 1/2 tsp vanilla extract
  • 1 c AP flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp cream of tartar

MILK SYRUP:

  • 1 can (12 oz) evaporated milk
  • 1 c sweetened condensed milk
  • 1 c heavy (whipping) cream
  • 1 tsp vanilla extract
  • 1 Tbsp dark Cuban rum

350 F. Butter 13 x 9-inch baking dish.

CAKE:

Beat 3/4 cup sugar and egg yolks until light and fluffy, about 5 minutes.

Fold in milk, vanilla, flour and baking powder.

Beat egg whites to soft peaks, add cream of tartar. Add remaining 1/4 c sugar slowly until firm peaks.

Fold whites into yolk mixture.

Bake about 30-45 minutes. Let cake cool completely before piercing all over with a fork.

MILK SYRUP:

Combine milks. Whisk. Pour over cake.

This cake is best served when allowed to chill in the refrigerator for a minimum of 3 hours, so the cake and milk syrup have time to get to know one another and bond.

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