Madison's Tres Leche Cake
Author: Madison Martin
Madison has made this a couple of times and it comes out better each time.
Ingredients
- Cake
- 1 Cup All Purpose Flour
- 1½ Tsp Baking Powder
- ¼ Tsp Kosher Salt
- 5 Eggs, Separated
- 1 Cup Sugar
- ⅓ Cup Milk
- 1 Tsp Vanilla
- Tres Leches
- ½ Cup Heavy Whipping Cream
- (2) 14 Oz Cans Sweetened Condensed Milk
- (2) 12 Oz Cans Evaporated Milk
- Icing
- 1 Pint Heavy Whipping Cream
- 3 Tablespoons Sugar
- Maraschino cherries (if desired)
Instructions
- Cake
- Preheat oven to 350
- Grease and flour 9x13 baking dish
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs.
- Beat the egg yolks with ¾ cup of the sugar on high speed until the yolks are pale yellow.
- Stir in the milk and vanilla.
- Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form.
- With the mixer on, pour in the remaining ¼ cup sugar and beat until the egg whites are stiff but not dry.
- Fold the egg white mixture into the batter very gently until just combined.
- Spoon into the prepared pan and spread to even out the surface.
- Bake 35 to 40 minutes until the cake is done.
- Allow to cool in the pan.
- Tres Leches
- Combine the heavy cream, evaporated milk and condensed milk in a small pitcher.
- Pierce the surface of the cake with a fork several times.
- Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
- Icing
- Whip the cream with the sugar.
- Spread it evenly over the top and sides of the soaked cake
- Decorate with maraschino cherries (if desired)
- Refrigerate several hours, until ready to serve
