Recipe #12: Tres Leches Cake from Dessert Now, Dinner Later
Description
This Tres Leches Cake starts with a light sponge cake soaked in a blend of three milks, topped with whipped cream for a sublime finish.
Ingredient Summary
This Tres Leches cake features a sponge cake base made with all-purpose flour, baking powder, salt, separated eggs, sugar, milk, and vanilla extract. The cake is soaked in a milk mixture of evaporated milk, sweetened condensed milk, and whole milk.
It is topped with a whipped cream frosting made from heavy whipping cream and powdered sugar, and garnished with sliced strawberries and a sprinkle of cinnamon for added flavor and texture.
Recipe Summary
Preheat the oven and prepare a 9×13-inch pan. Mix flour, baking powder, and salt. Beat egg yolks with sugar until pale, then stir in milk and vanilla. Combine with flour mixture gently. Whip egg whites to soft peaks, adding sugar until stiff, and fold into the batter.
Bake until golden and cooked through. Cool the cake, poke holes, and pour a three-milk mixture over it. Let it absorb overnight. Whip cream with sugar to frost the cake, then serve with strawberries and cinnamon.
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