Tres Leches Cake- Moist & Milky

 

Introduction:

Dive into a world of Mexican sweets with this classic tres leches cake - a light, fun sponge cake , which is soaked in a joyful mixture of sweet condensed milk, evaporated milk and whole milk. Each forkful balance rich, creamy syrup with a fluffy cake, which treats melted-mouth in the treatment of your-mouth that is perfect for celebration or everyday enjoyment.

Ingredients:

For Sponge:

• 1 cup of all purpose flour  
• 1 and 1/2 tsp. Baking powder  
• 1/4 tsp salt  
• 5 large eggs, separate  
• 1 cup granulated sugar   
• 1 tsp vanilla extract  
• 1/3  Cup whole milk  

Three milks :

• 300 ml milk can evaporate  
• 200 ml sweet condensed milk  
• 1/3 Cup whole milk  

Topping:  

• 2 cups heavy whipping, cold  
• 2 tablespoons granulated sugar  
• 1 tsp vanilla extract 

Garnish :  

• Cinnamon  
• Fresh berries or pieces of fruit 

Instructions :

1. Prep and Preheat:  
• Preheat oven 350 ° F .Spread the butter on a 9 × 13 inch baking pan and keep aside.  
2. Dry mix:  
• Take a bowl, add flour, baking powder and salt all together.  
3. Egg Yolks:  
• In a separate large bowl, beat the yolks with a cup of sugar (about 2 minutes) at speed. Stir in vanilla and whole milk.  
4. Egg whites:  
• In a clean bowl, beat the whites until the soft peaks are formed. Slowly add the remaining 1 cup of sugar and beat until hard but dry.  
5. Combine and bake:  
• Gently fold the yolk mixture into the dry ingredients until it is combined. Then fold the egg whites to preserve the air as much as possible. 
• Pour the batter into the prepared pan, smoothing the top. Bake until 30-35 minutes or toothpick is cleaned. Completely cool.  
6. Soaking the cake:  
• In the measuring cups, whisk together evaporated milk, condensed milk and 1/3 cup whole milk. Poke holes on a cold cake with a fork.
•  Pour the milk mixture over the cake, allowing it to be absorbed. Cover at least 2 hours (or overnight) for maximum moisture and refrigerator.  
7. Create a whipped topping:  
• Beat the cold heavy cream, sugar and vanilla on a high scalp until hard peaks. Spread evenly over the cake.  
8. Garnish and serve:  
• Top with cinnamon dust and fresh berries or sliced ​​fruit . Cut and chill for the best texture and taste.

 Tips and Variations:

• Let the cake relax overnight for the infusion and rich taste of the milk.  
• Replace the whole cup of milk to dry with coconut milk for a tropical taste.  
• Turn it into a mini cake by serving personal in ramkins - suitable for dinner parties.