EASY TRES LECHES CAKE
1 1/2 teaspoon baking powder
cup all-purpose flour
5 large eggs
0.25 teaspoon salt
0.75 cup whole milk
cup sugar, divided
11 oz can evaporated milk
teaspoon vanilla
0.25 cup whole milk
15 oz can sweetened condensed milk
For the whipped topping:
ground cinnamon , for dusting
1 1/2 cups heavy whipping cream
_ Instructions
Preheat the oven to 180°C then grease a 9x13 inch cake pan.
In a medium bowl combine flour, baking powder, and salt. Set aside.
Separate the eggs yolk and whites into two separate bowls.
Using a stand mixer or electric hand mixer whisk the egg yolks on
high speed. Slowly stream in 0.75 cup sugar to the bowl with the egg
yolks. Whip until thick and pale in color.
Continue whipping and add the 1/4 cup milk and vanilla.
Next, add in the dry ingredients and gently mix until just combined.
Don't over-mix as it can toughen the cake. Transfer mix to a clean
bowl and wash out the mixing bowl.
Back on the stand mixer, fitted with a whisk, beat the egg whites on
high speed until light and foamy. Gradually add the remaining 0.25 cup
of sugar as you mix and continue beating until stiff peaks.
Remove from the mixer and gently fold the egg whites into the egg
yolk batter until just combined.
Pour the batter into the prepared baking pan. Bake for 40 to 45
minutes, or until a toothpick inserted in the center of the cake comes
out clean. Remove from the oven and set aside.
Combine the evaporated milk, sweetened condensed milk, and whole
milk in a jug.
Once the cake has cooled slightly use a toothpick to poke holes all
over the top of the cake. Slowly pour the milk mixture over the top of
the cake, making sure to pour near the edges and all around. I do this
Refrigerate the cake for at least 1 hour but preferably overnight to
allow it to soak up the milk.
When ready to serve, whip the heavy cream to stiff peaks. Smooth the
whipped cream over the top of the cake. Sprinkle cinnamon on top
and enjoy!
This cake will keep covered in the refrigerator for up to 4 days.
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