Tres Leches (3 Milk Cake)

Name: Tres Leches (3 Milk Cake)
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: Cake Mixture:; 1 cup all-purpose flour; 1 1/2 tbsp baking powder; 1/4 tsp salt; 5 large Eggs, seperated; 1 cup white sugar; 1/3 cup whole milk; 1 tsp vanilla extract; Tres Leche Mixture:; 1/2 cup heavy cream; 1 can evaporated milk; 1 can sweetened condensed milk; 1 tsp orange extract; Whipped Cream Topping:; 1 pints whipping cream; 3 tbsp white sugar; 1 tbsp vanilla extract; Maraschino cherries for garnish

Mrs. Aleman @cook_3586135

Found this recipe online. I tweaked it alittle to add my own likings. This Tres Leche is by far the BEST I've had so far!

Mrs. Aleman @cook_3586135

Found this recipe online. I tweaked it alittle to add my own likings. This Tres Leche is by far the BEST I've had so far!

Saved

Ingredients

20 mins

12 servings

Cake Mixture:
1 cupall-purpose flour
1 1/2 tbspbaking powder
1/4 tspsalt
5 largeEggs, seperated
1 cupwhite sugar
1/3 cupwhole milk
1 tspvanilla extract
Tres Leche Mixture:
1/2 cupheavy cream
1 canevaporated milk
1 cansweetened condensed milk
1 tsporange extract
Whipped Cream Topping:
1 pintswhipping cream
3 tbspwhite sugar
1 tbspvanilla extract
Maraschino cherries for garnish

Saved

Steps

20 mins

1

Preheat oven to 350°. Grease and flour a 9×13 inch cake pan. Set aside.
2

Sift all dry ingredients, EXCEPT for the white sugar and set bowl aside.
3

Separate the eggs. Beat the egg yolks with 3/4 cup of sugar on high till pale yellow and almost doubled in volume. Stir in the milk and vanilla extract. Pour wet mixture over dry mixture and stir ever so gently until well combined.
4

Beat the egg whites on high until soft peaks form. Add the remaining 1/4 cup of sugar and beat until the egg whites are stiff, but not dry.
5

Fold the egg white mixture into the batter very gently until well combined. Pour the batter into the 9×13 pan. Smooth out the batter with an offset spatula.
6

Bake the cake until done, about 30-35 minutes. Remove cake from oven and let cool in pan for about 15 minutes. Turn over onto a rimmed platter. Pierce holes all over the cake with a fork. Be careful not to break the cake while doing this.
7

LECHE MIXTURE: Add all ingredients into a bowl and whisk until well combined. About 5-7 minutes.
8

Pour the leche mixture all over the cake slowly. Being sure that the whole cake gets soaked up with the liquid. Place cake in refrigerator to allow cooling for about 20 minutes while you work on making the whipped topping.
9

WHIPPED ICING: In a stand mixture pour the pint of whipping cream. Beat on low for 3 minutes. Gradually increase the speed and start adding the sugar 1 tablespoon at a time. Now add the vanilla extract. Beat the whipped topping until firm. Ice the whole cake and garnish with maraschino cherries if desired. Place cake back into refrigerator for atleast 2 hours to firm up. The colder, the better.
10

Enjoy!!