Tres Leches Cake

Name: Tres Leches Cake
Ingredients: 8 eggs; 1 cup sugar (about 200 grams); 1 teaspoon vanilla extract; 2 cups flour (about 240 grams); 1 1/2 cups milk (about 350 ml); 1 can sweetened condensed milk; 1 can evaporated milk; 1 cinnamon stick; 1 piece orange and lemon peel

Luis Alberto Perez Hernandez @mani465

Tres Leches Cake

Luis Alberto Perez Hernandez @mani465

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Ingredients

Cake
8eggs
1 cupsugar (about 200 grams)
1 teaspoonvanilla extract
2 cupsflour (about 240 grams)
Three Milks
1 1/2 cupsmilk (about 350 ml)
1 cansweetened condensed milk
1 canevaporated milk
1cinnamon stick
1 pieceorange and lemon peel
Filling and Frosting

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Steps

1

Prepare the mise en place for the cake.
2

Separate the egg whites and yolks. Beat the yolks until they reach the ribbon stage, gradually adding the sugar.
3

When the yolks reach the ribbon stage, add the vanilla extract. I added 40 ml of brandy (optional). Set the yolks aside.
4

Make a French meringue with the egg whites (beat the whites until they form a light foam, then gradually add the sugar).
5

Add the meringue and flour to the yolk mixture, alternating between the flour and meringue, finishing with the meringue.
6

Flour a baking pan and pour in the mixture. Bake at 350°F (180°C) for 40-50 minutes.
7

After baking, remove from the oven, let it cool slightly, then level and cut it.
8

Prepare the milks to soak the cake. Boil the liquids with a cinnamon stick; the orange and lemon peel are optional (let it cool before adding to the cake).
9

Soak the cake. To know when it's enough, touch the bottom; if you feel liquid, it's ready.
10

Once soaked, fill and place the other part of the cake on top. Refrigerate for at least 2 hours so the cake absorbs as much liquid as possible.
11

Smooth the cake and decorate as desired. I added a peach compote and cereal flakes around it.