Wednesday, December 7, 2011

Tres Leches Cake

I made this cake awhile ago. It is unlike any other cake in the universe, and it tasted completely different than what I thought it would.

 Different = AWESOME!

It is so moist and dense, yet light and refreshing.....I can't even describe it.
I'm not a humongous fan of cakes that aren't chocolate or at least have a lot of chocolate in them.....But this cake did it for me. And it will do it for you too.

And if it doesn't, it's not my fault.

It's not like I forced you to make it.

Tres Leches Cake                                                                              
1 Cup All-purpose flour
1-1/2 tsp Baking Powder
1/4 tsp. Salt
5 Whole Eggs
1 cup Sugar, divided
1 tsp. 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 Tbsp. Sugar

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 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 all over a lot, a lot, a lot. Slowly drizzle most of the milk mixture all over the want to have 1/2 cup-1 cup left in the pitcher, otherwise it will be too much wetness. 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.

If you want, you can decorate the cake with whole or chopped maraschino cherries. Cut into squares and serve.

Or eat it off the plate directly. Not that I did that or anything.

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