Tres leches cake
Tres leches cake
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For the cake:
1 cup and 2 tbsp -
(or use 1 cup all-purpose flour/maida)
1.5 tsps - baking powder
1/4 tsp - salt
5 - whole eggs, separated
1 cup - sugar, sifted
1 tsp - vanilla
1/3 cup -
1 can - evaporated
1 can - sweetened, condensed
1/4 cup - heavy
For the icing:
1 pint - heavy
3 tbsps -
How to Make Tres leches cake
Preheat oven to 350 degrees F.
Butter a 9 x 13 inch pan liberally until coated.
Sift and combine flour, baking powder, and salt in a large bowl.
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. 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 several times.
Slowly drizzle all but about 1 cup of the milk mixture - 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.
If you find that it's very soggy in spite of not pouring in all the milk mixture, let it sit in the fridge for some time.
To ice the cake, whip 1 pint heavy cream with 3 tbsps of sugar until it is thick and spreadable.
Spread over the surface of the cake.
Recipe Courtesy: http://chefinyou.com/
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.