Three Milk Cake (Tres Leches) |
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Prep Time: 1440 Minutes Cook Time: 35 Minutes |
Ready In: 1475 Minutes Servings: 15 |
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This cake is a delicious creamy cross between a cake and a pudding - plan ahead the cake needs to be refrigerated overnight, prep time includes overnight refrigeration time, this is a wonderful cake! Ingredients:
6 eggs, separated |
1 1/2 cups sugar |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups water or 1 1/2 cups skim milk |
1 teaspoon almond extract |
1 (14 ounce) can sweetened condensed milk |
2 cups heavy whipping cream (unwhipped) |
1/2 cup light corn syrup |
7 tablespoons evaporated milk |
2 teaspoons vanilla |
1/2 cup heavy whipping cream |
1/2 cup sugar |
1 teaspoon vanilla |
1 cup sour cream |
2 tablespoons icing sugar |
1 teaspoon almond extract |
Directions:
1. In a large mixing bowl, beat egg whites until soft peaks form.
2. Gradually beat in sugar until soft peaks form.
3. Add yolks one at a time, beating until combined.
4. In another bowl, combine the flour, baking powder, baking soda and salt; add to egg mixture, alternately with water or skim milk.
5. Stir in extract.
6. Pour into a greased 13 x 9 baking pan.
7. Bake at 350 degrees for 35-45 minutes, or until cake tests done.
8. Cool on wire rack.
9. Poke holes all over cake with fork or thin straw.
10. Chill, covered in fridge overnight.
11. The following day: In a saucepan, combine condensed milk, cream, corn syrup and evaporated milk.
12. Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes.
13. Remove from heat; stir in vanilla.
14. Slowly pour over cold cake, letting milk absorb into cake.
15. Cover, and refrigerate.
16. FOR ICING: In a mixing bowl, beat cream until soft peaks form.
17. Gradually beat in sugar until stiff peaks form.
18. Stir in vanilla.
19. In a bowl, combine the sour cream, icing sugar and almond extract.
20. Fold in the whipping cream into the mixture.
21. Spread over topping.
22. Refrigerate until serving.
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