December 12, 2013

Tres Leches Cake


Tres Leches Cake
* 6 large eggs, separated
* 1 cup sugar
* 1 cup all-purpose flour, sifted
* 1 can (14 ounces) sweetened condensed milk
* 1 can(12 ounces) evaporated milk
* 1/2 cup half and half
* 1 teaspoon pure vanilla extract
* 2 Tbsp rum or brandy {optional}
* 1 1/2 cups heavy cream
* 1 tablespoon confectioners’ sugar
1. Preheat oven to 325 degrees. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).
2. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Remove from oven and cool the cake for 20-30 minutes.
3. Using a fork, prick the cake all over. Also, cut off the edges of the cake if they seem dry.
4. In a medium bowl, whisk together the three milks, vanilla extract, rum or cognac and pour evenly over cake. Cover with plastic wrap; refrigerate all day or overnight.
4. Before serving, prepare whipped cream frosting. In a mixing bowl, whip heavy cream with sugar until thick {stiff peaks} and spreadable.
Frost cake and serve. You can also top with maraschino cherries, pineapple, or coconut.

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