Tres Leches Cake
By Tested and perfected in the Sur la Table kitchen
Tres Leches Cake
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 16 servings
Cake:
Cream topping:
- 6 large eggs, separated
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled, seed removed, and thinly sliced, for garnish
- 1 ripe papaya, peeled, seeds removed, and thinly sliced, for garnish
Cream topping:
- 1 14-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 2 cups heavy cream, divided
- 1 tablespoon confectioners’ sugar
Decadent and delicious “three milks” sponge cake is soaked in condensed and evaporated milks, and heavy cream.
Preheat the oven to 350°F.
Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on medium speed until soft peaks form. Add the sugar gradually with the mixer running until stiff peaks form. Add the egg yolks one at a time, beating well.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and 1 cup of the heavy cream, then blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners’ sugar and beat until stiff peaks form. Spread the whipped cream over the chilled cake. Arrange the mango and papaya slices over the top and serve.
Preheat the oven to 350°F.
Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on medium speed until soft peaks form. Add the sugar gradually with the mixer running until stiff peaks form. Add the egg yolks one at a time, beating well.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and 1 cup of the heavy cream, then blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners’ sugar and beat until stiff peaks form. Spread the whipped cream over the chilled cake. Arrange the mango and papaya slices over the top and serve.