Tres Leche Cake

A couple of weeks ago I was eating at a new Mexican restaurant in town and eavesdropping on a conversation between the owner and some customers.  They were talking about Tres Leche(three milk) Cake and I have a killer recipe that one of my hispanic students mom gave me.  I told the owner I would make him one to try, bring him the recipe, and maybe he could/would add it to his menu.  Tonight was the night.  I made the cake today and it looked yummy.  He loved it and Frank and I got a meal on the house.  I had Mexican lasagna and Frank had Texas Border Fajitas.  The food was delish.  I thought I would share my recipe with you and let you try it out.  It is relatively easy to make and really different.  Bon Appetite!

Tres Leches Cake

Ingredients

■1 cup All-purpose Flour

■1-1/2 teaspoon Baking Powder

■1/4 teaspoon Salt

■5 whole Eggs

■1 cup Sugar, Divided

■1 teaspoon Vanilla

■1/3 cup Milk

■1 can Evaporated Milk

■1 can Sweetened, Condensed Milk

■1/4 cup Heavy Cream

■ _____

■ FOR THE ICING:

■1 pint Heavy Cream, For Whipping

■3 Tablespoons Sugar 

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

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. Turn cake out onto a rimmed platter and 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. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.  Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.