Tres Leches Cake

Name: Tres Leches Cake
Cuisine: American
Ingredients: 1 3/4 cups bread flour (about 225 grams); 1 packet baking powder; 1 plain yogurt (about 4 ounces/125 grams); 1/3 cup vegetable oil (about 70 ml); 3 eggs; 1 1/4 cups sugar (about 250 grams); 1 cake pan, about 9 inches (23 cm) in diameter; 1 cup heavy whipping cream, whipped (about 250 ml); 1/4 cup shredded coconut (about 30 grams); Candied cherries; 1 can peaches in syrup; 1 cup evaporated milk (about 250 ml); 1 cup sweetened condensed milk (about 250 ml)

Berta Criach Redorta @cook_17925951

Tres Leches Cake

Berta Criach Redorta @cook_17925951

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Ingredients

For the Cake
1 3/4 cupsbread flour (about 225 grams)
1 packetbaking powder
1plain yogurt (about 4 ounces/125 grams)
1/3 cupvegetable oil (about 70 ml)
3eggs
1 1/4 cupssugar (about 250 grams)
1cake pan, about 9 inches (23 cm) in diameter
Cake Decoration
1 cupheavy whipping cream, whipped (about 250 ml)
1/4 cupshredded coconut (about 30 grams)
Candied cherries
Cake Filling
1 canpeaches in syrup
1 cupevaporated milk (about 250 ml)
1 cupsweetened condensed milk (about 250 ml)

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Steps

1

Separate the egg yolks from the whites. Beat the yolks with the sugar.
2

Add the oil and yogurt to the mixture and mix well.
3

Sift the flour and gradually add it to the mixture along with the baking powder.
4

Grease the cake pan with a little butter and pour in the batter.
5

Bake at 350°F (180°C), using both upper and lower heat. (I place a tray with a little water in the oven to keep the cake moist.)
6

Once the cake is baked, let it cool. When cool, use a serrated knife to slice it in half horizontally.
7

After separating the two layers, pour the evaporated milk and sweetened condensed milk over them. Refrigerate for about 2 hours to let the cake absorb the milk.
8

Slice the peaches and place them between the cake layers.
9

Whip the heavy cream and spread it over the top of the cake.
10

Sprinkle the shredded coconut on top and add the candied cherries.