Tres leches cake literally translates to 3 milk cake. The three milk's include, evaporated milk, condensed milk, and heavy whipping cream. Together they help make this cake moist and fluffy. Honestly, it's a baking dream come true!
The cake batter depends on the eggs (meringue) to have this moist bake. Keep beating your egg whites until you've achieved stiff peaks if not medium peaks.
This recipe makes about 6 servings and it's sooo moist! You don't have to put whipped cream but it really balances out the rich cake underneath.
I used strawberries to the top this stunning dessert but you can use: raspberries, blueberries, the options are endless!
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 cup sugar
4 eggs, separated
3/4 cup granulated sugar
6 oz evaporated milk
7 oz condensed milk
1 tablespoon powdered sugar
1 cup heavy whipping cream
In a small bowl, whisk the flour and baking powder. Then in two other bowls separate your eggs. Yolks and whites go in the two separate bowls. Beat the bowl with the yolks with 3/4 cup sugar until doubled in volume. In the bowl with the egg whites, beat with the remaining 1/4 cup sugar until medium/stiff peaks form. Fold the flour mixture and the egg white mixture into the egg yolk bowl. Pour the batter into a buttered casserole pan. Bake at 350 degrees for 25 minutes.
In a large measuring cup, mix the evaporated milk, condensed milk, and heavy whipping cream together. Save for later.
When the cake is cooled poke holes with a fork and pour the syrup onto the cake. Pour everything in even though it is a lot!
While the cake is soaking make the whipped cream. At high speed, beat powdered sugar and heavy whipping cream until stiff peaks form. Lather onto the cake and serve with fresh strawberries.
- The Bored Baker