Tres Leches (3 Milks)
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
Cake:
9 eggs separated
1 cup sugar
1 Tbsp vanilla extract
2 cups all purpose flour
Sauce:
14 oz can sweetened condensed milk
12 oz evaporated milk
1 cup heavy cream
1 Tbsp vanilla
1 Tbsp rum
Topping:
1-1/2 cup heavy whipping cream
1/4 cup confectioner’s sugar
Instructions
Preheat oven to 350 and butter 9x 13 pan, lining with parchment paper cut to fit pan
Cake:
- Beat egg whites for 4-5 minutes or until soft peaks, gradually adding sugar, and continue beating until stiff peaks form
- Beat egg yolks with clean beaters for 5-6 minutes or until creamy in color, stir in vanilla and beat another minute
- Gently pour the egg yolk mixture into the white mixture folding gradually and keeping volume
- Fold in flour, scraping bowl sides often but gently
- Pour batter into prepared pan and bake for 22-25 minutes, till top is tanned and toothpick comes out clean
- Let cake cool on rack
- Once cool, gently poke top all over with fork, flip onto platter and poke new top of cake
Sauce:
- Mix together sweetened condensed milk, evaporated milk , cream, vanilla and rum
- Pour sauce over the cake
- Cover and refrigerate 2-3 hours or overnight **Great to do ahead
Topping:
- Whip heavy cream until soft peaks, add sugar and whip another 1-2 minutes
- Spread whipped cream all over soaked cake
- Optional: sprinkle with cinnamon on top or serve with fresh strawberries