Tres Leches Cake (Three-Milk Cake)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 eggs, separated
- 1 1/2
cups granulated sugar
- 1 1/2 cups water
- 1 teaspoon almond extract
- 3 tablespoons cajeta (goat's milk caramel spread from Mexican market)
- 1 (5 ounce) can evaporated milk, divided
- 1 (14 ounce)
can sweetened condensed milk
- 2 cups whipping cream
- 2 teaspoons vanilla extract
- 1/2 cup corn syrup
- 1/2 cup whipping cream (chill cream, bowl and beaters
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour
cream (can use light)
- 2 tablespoons confectioners' sugar
- 1 teaspoon Frangelico
- Heat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch (3-quart) baking
- Batter: Combine flour, baking powder, baking soda and salt.
- In a separate bowl, beat egg whites, adding sugar gradually, until stiff.
- Add egg yolks, 1 at a time; beat well.
- Add flour mixture, water and almond extract. Mix on slow speed.
- Pour into prepared pan and bake 30 to 40 minutes, until cake tester comes out
- Cool cake.
- Cover and refrigerate overnight.
- Pierce cake all over with a fork.
- Milk Mixture: Place cajeta in glass measuring cup.
- Add 1/4 cup of the evaporated milk; stir, then beat vigorously until blended.
- Combine cajeta with sweetened condensed milk, remaining evaporated milk, cream,
vanilla extract and corn syrup in 2-quart saucepan. Heat to boiling, whisking constantly.
- Pour Milk Mixture over cold cake, 1 cup at a time, letting it absorb between
- Icing: Beat cream, adding granulated sugar gradually until cream holds peaks.
- Stir in vanilla extract.
- Combine with sour cream, confectioners' sugar and Frangelico.
- Spread evenly over cooled cake.
- Refrigerate until served.
- Serve in squares, spooning some of the Milk Mixture from the bottom of the pan
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