Tuesday, July 1, 2014

Tres Leches Cake



9 eggs, separated
2 cups sugar
1 tsp vanilla
2 cups flour
1/2 cup milk, mixed with 1 tbsp baking powder


3 egg yolks
2 cups half and half
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 tsp vanilla


2 cups heavy whipping cream, chilled
3 tbsp sugar


1. Preheat oven to 350 degrees. Grease a 13 x 9 inch baking pan.

2. Beat together egg yolks and sugar until thick and pale; add the vanilla. Add flour alternately with the milk mixture. Beat egg whites to stiff peaks. Stir about a third of whites into batter, then fold in the remainder until completely blended. Pour batter into prepared pan, and bake for about 30-45 minutes. Cool on a rack for 2 hours.

3. Beat yolks. Bring 1 cup of half and half to a boil. While beating yolks, slowly pour in hot cream; beat until foamy and cool. Add remaining half and half and evaporated and condensed milks; beat thoroughly. Add vanilla. Cool in refrigerator while the cake is cooling.

4. When the cake has cooled, poke holes in it with the end of a wooden spoon. I also suggest using a fork to poke even smaller holes into the cake. Slowly pour filling over the cake, which should absorb all of the filling. My cake only absorbed about half of the filling, so I let it sit for a few hours and then poured the remaining filling over-top. Refrigerate for at least 3 hours or overnight.

5. Chill bowl and egg beaters by placing in freezer for one hour. Beat whipping cream and add sugar. Beat until stiff but don’t over beat or you’ll have butter! Swirl frosting on top of cake in big strokes.

I got this recipe from the following website: andihelped.blogspot.com

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