How to Make Tres Leches cake - from scratch

The Tres Leches cake is a delicious cake traditionally made in Latin America. Its name is derived from the three types of milk that are used to flavor the cake. There are many recipes that will instruct you to use cake mixes but this cake is best when made from scratch. Family members and friends beg me to make this cake for BBQs, birthdays, and many other celebrations. I hope you enjoy it.

Things You'll Need

• 5 Large Eggs
• 1 cup of Sugar
• 1 teaspoon Vanilla
• 1 cup All Purpose Flour
• 1.5 teaspoons Baking Powder
• 1/3 cup Milk
• 12 fluid ounce Can of Evaporated Milk
• 14 ounce can of Sweetened Condensed Milk
• 1 pint of heavy whipping cream
• Butter for greasing pan
• Flour for pan
• 9 or 10 inch Round Pan
• Electric Mixer
• Several mixing bowls
• Round deep serving dish

Instructions

1. Preheat oven to 350 degrees.

2. Separate egg yolks and egg whites into separate bowls.

3. Beat the egg whites in a small bowl using an electric mixer. Gradually add 1/4 cup of sugar until the mixture begins to firm up. Set to the side.

4. Beat the egg yolk in an electric mixer with 1 cup of sugar until the mix is light and fluffy.

5. Stir into the egg yolk mixture the baking powder, vanilla extract, 1/3 cup milk, and flour.

6. Carefully fold the egg white mixture into the egg yolk mixture. Fold it in until it is well mixed but be careful not to overdo it.

7. Flour/Butter the bottom of a 9 inch round pan. Spring form pans are the best.

8. Pour the mixture into the pan.

9. Bake the cake for about 25 - 30 minutes. Since ovens vary check the cake with a cake tester and make sure it comes out clean.

10. Take the cake out and cool for at least 15 minutes. Run a knife around the edge of the cake to fully loosen it from the pan. Turn the cake onto a deep serving plate. If using a spring form pan you can simply loosen the top and place the cake with the bottom of the pan directly onto your serving dish. Let cool.

11. In a medium bowl mix the evaporated milk, the sweetened condensed milk, and 1/4 cup of the heavy whipping cream.

12. Using a fork poke holes all over the top of the cake. Very slowly pour the milk mixture over the cake. If it is not absorbing the liquid well, poke more holes into the cake. There will always be liquid left at the bottom so make sure you have a deep serving plate.

13. Beat the remainder of the heavy whipping cream with an electric mixer until it reaches your desired consistency for spreading onto the cake.

14. Frost the cake. Add slices of fresh fruit topping if desired.

15. It is acceptable to serve the cake immediately, however, this cake is the most delicious when it is cold and when it's been refrigerated overnight.

Tips & Warnings

• This cake is extremely sweet. If you want to adjust the sugar you can add 3/4 cup sugar to the egg yolk.

• A 10 in pan can be used but adjust cooking time accordingly.

• The milk mixture could take a while to be fully absorbed into the cake. Have patience.

• If you'd like to wait to put the frosting on, put some plastic wrap on the cake, refrigerate it, and put the frosting on when desired.

• This cake contains milk products and should be refrigerated.

• This cake is traditionally served wet which is why so much milk mixture is used. This is where people differ in taste (some people prefer dryer cake). If you think the milk mixture is too much then remove 1 cup of the mixture before pouring it over the cake.