This tres leches cake is perfect to serve to a large crowd. If you are going to a potluck or to a small gathering, I suggest that you bring this. There is nothing better than this type of cake, which tastes fancy and simple at the same time. The guests will surely flock around this and you will never even have the chance to say anything before the serving dish is empty! This cake is addicting-you couldn’t blame your guest for this.
See what our friends from Pixelated Curmb have to say about this recipe:
“It’s so good! And you know what? Someone else brought Mexican chocolate ice cream and it is perfect with this cake, yes, even if it touches. The spicy chocolate plays perfectly off of the rich almost caramely flavor of the cake and I highly recommend it.”
This is so sinful that you feel as if you don’t deserve even just a piece-but you do. Make this for your family and you will see how much this will make them happy.
Ingredients
cake
1 cup Gold Medal flour
1 ½ teaspoon Clabber Girl baking powder
¼ teaspoons Morton salt
5 egg whites (Eggland’s)
5 egg yolks (Eggland’s)
1 cup Domino sugar, divided
1 teaspoon McCormick vanilla
2 cups Borden milk
1 12 oz can Eagle Brand evaporated milk
1 14 oz can Eagle Brand sweetened, condensed milk
¼ cups Borden heavy cream
icing
1 pint Borden heavy cream
4 tablespoons Domino powdered sugar
garnish
maraschino cherries (optional)
McCormick cinnamon for dusting
Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with nonstick spray until coated.
Combine the flour, baking powder, and salt in a large bowl.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are creamy and pale yellow. Stir in milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently just until combined.
Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold the egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher or something else that you can pour easily from. When the cake is cool, pierce the surface with a fork several times. Slowly pour the milk mixture over the cake.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 4 tablespoons of powdered sugar until thick and spreadable. Spread over the surface of the cake. Decorate the cake with maraschino cherries if you like, or just sprinkle with cinnamon. Cut into squares and serve.
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Quick Tip: Serve this with maraschino cherry on top.
Thanks again to Pixelated Crumb for this amazing recipe.
