Tres Leches Cake ❤️

Name: Tres Leches Cake ❤️
Yield: Makes two medium cakes
Cuisine: American
Ingredients: 1 cup flour (about 125 grams); 12 eggs; 1 1/2 cups sugar (about 300 grams); 1 teaspoon vanilla extract; 1 can sweetened condensed milk; 1 can evaporated milk; 2 teaspoons instant coffee (optional); 1 splash liqueur (optional); 1 tablespoon honey (optional)

Jimena @yaimus

Tres Leches Cake ❤️

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Ingredients

Makes two medium cakes

1 cupflour (about 125 grams)
12eggs
1 1/2 cupssugar (about 300 grams)
1 teaspoonvanilla extract
1 cansweetened condensed milk
1 canevaporated milk
2 teaspoonsinstant coffee (optional)
1 splashliqueur (optional)
1 tablespoonhoney (optional)

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Steps

1

Separate 8 eggs, placing the whites in a large mixing bowl.
2

Beat the egg whites on high speed until stiff peaks form.
3

Add the yolks to the whites.
4

Add 3/4 cup sugar (about 150 grams).
5

Add 1 teaspoon vanilla extract.
6

Gradually add 1 cup flour (about 125 grams).
7

Continue beating on high speed until the mixture becomes thinner and more liquid.
8

Preheat the oven to 350°F (180°C).
9

Grease and flour 2 cake pans.
10

Bake for 13 minutes, then switch the pans' positions in the oven. (If your oven runs cool, bake for 20 minutes before switching.)
11

Bake for another 17 minutes.
12

Run a knife around the edges to loosen the cakes.
13

Immediately remove the cakes from the pans while still hot.
14

In a bowl, combine 1 can sweetened condensed milk, 3/4 can of water (using the same can to measure), 1 can evaporated milk, and 3/4 can of water (using the evaporated milk can to measure).
15

In a glass, mix 1/2 cup water, 2 teaspoons instant coffee, and 1 ounce liqueur (optional).
16

Mix both liquids together.
17

Once the cakes are cool, poke holes all over with a skewer or ice pick so the liquid can soak in.
18

Pour the milk mixture over the cakes.
19

In a saucepan, combine 1/2 cup sugar (about 100 grams), 1/2 cup water, and 1 tablespoon honey. Cook over medium heat, stirring until the ingredients are fully combined.
20

To test the syrup, drop a bit into cold water; if the drop stays round, it's ready for the next step.
21

Beat 4 egg whites on high speed.
22

Slowly pour the hot syrup into the egg whites while beating. Continue beating until the mixture is thick and glossy.
23

Frost the cake with this meringue.
24

Decorate the edges with a fork if desired.
25

Cover and refrigerate.