Tres Leches Cake

 This isn't original but I like to keep recipes here for safekeeping. I found this was most delicious by the third day but second day would be fine too. It wasn't clear from the recipe whether to add the whipped topping right before serving or not, so the first day I didn't and it was fine. But the next day it had the whipped cream on top and it was AMAZING so I'm guessing this should be the way to do it. Bottom line: add whipped cream before refrigerating and waiting the day or so for it to be ready. Berries can be added later.

Also not 100% sure on the cinnamon if you have berries. One or the other might be good. Not sure I loved both.

Cake:

•  1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
•  5 large eggs , separated
•  1 cup granulated sugar , divided
•  1/3 cup whole milk
•  1 teaspoon vanilla extract

Milk Mixture:

•  12 ounce can evaporated milk
•  14 ounce can sweetened condensed milk
•  1/4 cup half and half

Whipped Topping:

• 1/2-3/4 pint heavy whipping cream
•  3 Tablespoons powdered sugar
•  1 teaspoon vanilla extract
• ground cinnamon , for topping
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• Strawberries (or other berries!)
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• Instructions

   

  • Preheat oven to 350 degrees F.
  • In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
  • Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  • Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
  • Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  • Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  • In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!