Très Leches Cake

 Okay, it has for sure been a long time (years in fact) since I posted anything on this site. Despite that, I still use this website a lot to reference receipes that I like. So, I thought what the heck - I'll throw this one on there as I put together a bunch of recipes together but given that I have eaten almost the whole cake myself (oy I know, not good for the post-baby weight loss but it was sooooo good.) Okay and also, the picture is terrible but I have 1000 things going on and so just took one shot with my phone before I ate this piece just to prove I made it. So, here we go with this recipe!

Tres Leches Cake

Ingredients 

 Cake

5 eggs - separated 

240 g all purpose flour 

190 g sugar - will be split into 2 (see below) 

1.8 tsp baking powder 

100 mL whole milk (or half heavy cream half water as I do it)

2/3 tsp salt 

(1/4 tsp cinnamon - optional) 

(1/2 tsp vanilla - optional) 

(pinch of cream of tartar - optional) 

 

 Syrup

1/3 cup heavy cream

9 ounces sweetened condensed milk 

12 ounces evaporated milk 

 

Frosting 

2 cups heavy cream 

1 Tbsp caster or confectioner's sugar 

Directions 

1.) Heat oven to 350-degrees. Butter the bottom of a 9x13-inch pan, leaving sides ungreased so that that cake can climb up the sides. 

2.) In a medium bowl, whisk and then sift flour, baking powder, salt, +/- cinnmon 

3.) In a larger bowl or in a bowl with a mixer, beat egg yolks for 30seconds until fluffy and then hadd half othe sugar (~90g) on high speed until the ribbon stage forms (~10 minutes), then beat for 1 minute more on medium speed. Add in the milk and beat until incorporated and then lower the speed and mix in the flour mixture until just combined. Then, if using a bowl for a mixer, transfer this to another bowl to let it sit and thoroughly clean the bowl and the whisk attachment / beaters. 

4.) Now, with a clean bowl and beaters / whisk attachment, whisk egg whites for 30 seconds to ensure that they will froth. As long as they are frothing, add the remaining sugar +/- a pinch of cream of tartar (helps to stabilize things) and beat until soft peaks form. 

5.) Stir 1/4 or a big scoop of the egg whites into the egg yolk mixture +/- the vanilla extract and mix to soften the egg yolk mixture. Then, put the rest of the egg whites into the egg yolk mixture and gentle fold them together. 

6.) Transfer the batter to the pan, smoothe the top, and bake for ~25-30 minutes or until a cake tester comes out clean. 

7.) Let cool. Then, stable at 1/2-inch intervals with a skewer. Mix together the 3 milks of the syrup in a 2-cup measuring cup or another bowl with a spout. Drizzle 1/3 of the milky syrup over the cake. Let it slowly absorb for 5-10 minutes. Then repeat this x2 until all the milk has been added to the cake. 

8) In a mium bowl, beat heavy cream with the sugar until stiff peaks form. Top the cake with the whipped cream. Refrigerate for 2 hours or overnight before serving.