If you’ve never had a Tres Leches cake, it’s high time! Tres Leches means “3 milks”. A light, airy sponge cake is soaked overnight in evaporated, sweetened condensed, whole milk and a little rum, then topped with sweetened whipped cream. It’s moist beyond belief! Add your favorite berries or fruit and you’ve got a cake that will delight everyone!
Ingredients:
- 1 cup of cake flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 tsp of cinnamon
- 1 cup of whole milk, divided use
- 2 tsp of vanilla extract, divided use
- 6 eggs, separated, room temperature
- 1 1/4 cups of sugar, divided use
- 1 (14 oz) can of sweetened condensed milk
- 1 (5 oz) can of evaporated milk
- 2 Tbs of Rum
- 1 1/2 cups of heavy cream, for topping
- fresh berries for topping
Directions:
Preheat the oven to 350°
Line a 9×13″ baking pan with parchment paper. Mix together the flour, baking powder, salt and cinnamon in a large bowl.
Stir together 1/2 cup of whole milk and 1 tsp of vanilla in a measuring cup.
Beat the egg whites with a mixer at medium speed until soft peaks form.
With the mixer running add in 1 cup of sugar, a little at a time and beat until stiff peaks form, about 8 minutes. Then at low speed, add in the yolks, beat until incorporated.
Add the flour mixture a little at a time, alternating with the milk & vanilla mixture, beat until smooth.
Pour batter into prepared pan and bake for 30 minutes. Cool the cake for 20 minutes on a wire rack then invert. Poke holes all over the cake with a skewer.
In a medium bowl, stir together the condensed milk, evaporated milk, the remaining 1/2 cup of whole milk and the rum, pour over the cake, cover with plastic and refrigerate overnight. The cake will absorb all of the liquid like magic!
When ready to serve, beat the heavy cream with the remaining 1/4 cup of sugar and remaining vanilla at medium speed until stiff peaks form. Spread on the cake to the edges. Slice and top with berries of your choice, kiwi is also delicious. Enjoy!
