Tres Leches Cake

/ Tuesday, April 23, 2013

The slow spring is taking its time to get here, that's for sure, but I'm trying not to dampen my spirits too much. Just yesterday, though, I installed Lightroom 4 to my computer, and as of now I am very impressed with it, and would highly recommend it.
Another big announcement! My baby cousin was born on the 18th! Her name is Addilyn, and we are so excited to have her in our family!

For this week I decided to go with a common favorite: Tres Leches Cake. Mostly because I have heard so much about it, but have never really tried it, and I wanted to see what all the excitement was about.

Pastel de Tres Leches

Serves 12

For the Cake:
6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream

Preheat oven to 350 degrees F (175 degrees C) and grease a 10x15-inch baking dish.
Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.

For Leche Mixture:
1 (14 ounce) can sweetened condensed
1 (12 ounce) can evaporated milk

Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.

For Garnish:
1 cup whipped cream (optional)
1 cup sliced fresh strawberries (optional)

Before serving, cut cake and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers and be sure to cover.

Overall, this moist cake is extremely sweet and very, very good.

Until next week!

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