Tres leches cake reminds me of celebration! Every year for my Dad's birthday we would purchase a cake that looks very similar to this tres leches cake. It's a special cake that is good for any occasion!
Course Dessert
Cuisine Mexican
Prep Time 30 minutesminutes
Cook Time 26 minutesminutes
Cool Cake 20 minutesminutes
Total Time 1 hourhour16 minutesminutes
Servings 10Servings
Ingredients
Ingredients
1tbspbutterfor the pans
1½cupsall-purpose flourplus more for the dusting cake pans
1tablespoonbaking powder
1full teaspoon fresh ground Mexican cinnamon or regular cinnamonoptional
4large eggs separatedat room temperature
11/4cupssugar
½cupwhole milkat room temperature
1 14oz.can sweetened condensed milk
1 12oz.can evaporated milk
1cupheavy cream
2teaspoonsVanilla extract
For Icing
3cupsheavy cream
5tbspssugar
*you will need 1 1/2 pints of fresh strawberries if using
Instructions
Directions For Cake:
Preheat oven to 350ºF. Butter and flour two 8-inch cake pans and then line the bottom of each with parchment paper. Butter the paper as well. If using a 13X9 pan, there is no need to line with parchment paper.
Mix the flour, baking powder, and cinnamon in a medium bowl. Set aside. In a large bowl, and using an electric mixer, whip the egg whites until frothy and white. With the mixer running, gradually add the sugar and beat until loose peaks form and it looks glossy. Beat in the egg yolks one at a time, blending well after each addition.
Now mix in the flour and milk, alternating each ingredient. Mix in 1/3 of milk, Then mix in 1/2 of flour, mixing well after each addition. More milk, then the other half of the flour. You will finish with the last of the milk. Mix just until incorporated, do not over mix.
Pour the batter into the prepared pan(s) and bake for 22 to 26 minutes or until knife or cake tester inserted comes out clean. If preparing the layered round cake, let cool slightly in pan, then invert one cake onto a platter. You need a platter with sides to accommodate the sauce that will run off. Pierce the top of the warm cake all over with a thick skewer. If preparing 13x9 cake leave in pan and pierce as instructed.
Mix the sweetened condensed milk, evaporated milk, heavy cream and vanilla, and pour 1/3 of the mixture slowly over first layer of cake. Spread 1/2 cup of raspberry jam(or preserves) over the top. Place other cake on top, pierce and pour 1/3 more of remaining milk mixture over the top. In the 13x9 version, pour 2/3 of the milks over the entire surface evenly. Spread raspberry spread over the top.
Cover and refrigerate until cold, about 3 hours or overnight. Prepare icing the next day. Add sliced strawberries and serve. Store in the refrigerator.
For Icing
Using an electric mixer, whip 3 cups heavy cream with 6 tbsp sugar until thick and spreadable. Add sliced strawberries(or other fruit) and serve. Store in the refrigerator.
Notes
Thanks to the many chefs and homecooks that share their favorite family recipes to be enjoyed by everyone!!!