Tres leches cake literally translates to: 3 milks 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 top of this stunning dessert but you can use: raspberries, blueberries, the options are endless!
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup salt
3/4 cup granulated sugar
6 oz evaporated milk
7 oz condensed milk
1/3 cup heavy whipping cream
1 tablespoon powdered sugar
1 cup heavy whipping cream
In a small bowl whisk flour, salt, and baking powder. Then in two other bowl separate your eggs. Yolks and whites go in the two separate bowls. Beat the bowl with the yolks with 2/4 cup sugar until it forms a ribbon consistency. In the white's bowl beat with the remaining 1/4 cup sugar until medium/stiff peaks form. Bake 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. On high speed, beat powdered sugar and heavy whipping cream until stiff peaks form. Lather onto cake and serve with fresh strawberries.
- The Bored Baker