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Tres Leches Cake
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup white sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1/2 cup heavy cream
- 1 cup heavy cream, chilled
- 3 tablespoons confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Separate the eggs. In a large bowl, beat egg yolks with 3/4 cup sugar until light in color. Mix in 1/3 cup milk and vanilla extract. Gradually stir in the flour mixture until just combined.
- In a separate bowl, using clean beaters, whip egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold the egg whites into the batter. Spread the batter evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes.
- In a large pitcher, combine the sweetened condensed milk, evaporated milk, and 1/2 cup heavy cream. Pierce the surface of the warm cake several times with a fork. Pour the milk mixture over the cake. Cover and refrigerate for at least 1 hour or overnight.
- In a chilled bowl, whip the remaining 1 cup heavy cream with the confectioners' sugar until stiff. Spread over the top of cake before serving.
Tres Leches Cake, a beloved Latin American dessert, has a rich history dating back to the 19th century. This decadent cake is said to have originated in Central America, with variations found in Mexico, Nicaragua, and Cuba. The cake's name, which translates to "three milks," refers to the three types of milk used to soak the sponge cake—evaporated milk, condensed milk, and heavy cream. Renowned chefs like Tres Leches Cake pioneer, Chef Paulina Abascal, have elevated the dessert to new heights with their unique recipes and presentations. Today, the best versions of Tres Leches Cake can be found in authentic Latin American bakeries and restaurants, where the cake is often topped with whipped cream and fresh fruit. To make the perfect Tres Leches Cake, it's crucial to achieve the ideal balance of moistness from the milk soak while maintaining the cake's structural integrity. For a twist on the classic recipe, some chefs incorporate flavors like coconut or rum into the milk mixture, adding a delightful complexity to this indulgent treat.
50 min
12
350 calories
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