Cake Recipes
Tres Leches Cake
(Cake of Three Milks - Nicaragua)
Tres Leches Cakemust be served ice cold. If you do not have a rimmed platter large enough to hold this cake, then cut the cake in half and serve it on two platters.
Ingredients
Cake
- 9 egg yolks
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup milk mixed with 1 tablespoon baking powder
- 9 egg whites
Three-Milk Filling
- 3 egg yolks
- 2 cups cream (or combination of 1 cup cream and 1 cup sour cream)
- 1 (5 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon rum or favorite liqueur
Swirl Frosting
- 1/2 cup water
- 1 cup light corn syrup
- 1 1/2 cups granulated sugar
- 3 egg whites
Instructions
- Cake: Butter a 13 x 9-inch glass baking pan. Set oven rack in the center
of the oven and preheat oven to 350 degrees F.
- Beat yolks and sugar until thick and pale, about 1 minute.
- Add vanilla extract.
- Add flour alternately with milk mixture.
- Beat egg whites to stiff peaks. Fold about one-third of the whites into the batter to lighten it, then fold in all the egg whites until completely blended.
- Pour batter into the prepared baking pan.
- Bake for 30 to 35 minutes. Cool on a rack in the pan.
- When cool, invert onto a large serving platter with a rim.
- Three-Milk Filling: Beat yolks well. Bring 1 cup of the cream to a boil.
While beating, slowly pour cream into the yolks and continue beating until foamy and cooled.
- Add remaining cream and evaporated and condensed milks and beat thoroughly. Mixture will not peak.
- Add vanilla extract and rum.
- Swirl Frosting: Bring water, corn syrup and sugar to a boil over medium-high heat. Cook until it's a clear syrup that can spin a thread (230 degrees F to 234 degrees F). If sugar browns, it will become too caramelized and frosting will be stiff.
- Meanwhile, beat egg whites until stiff.
- Still beating, add hot sugar syrup in a slow stream; continue beating for about 5 minutes or until glossy, fluffy and stiffly peaked and somewhat cooled.
- When cake has cooled, punch holes in it with the end of a wooden spoon.
- Slowly pour the filling over the cake so it can absorb all the filling.
- Swirl frosting on sides and top of cake in big strokes.
- Refrigerate for at least 3 hours or overnight.