Wednesday, May 5, 2010

Tres Leches Cake

This cake was introduced to me by my new sister in law.  It is a traditional Mexican treat, a yummy sponge cake, soaked in milks and topped with whipped cream.  You can serve it with fruit as well, but I like it just like this.  This is very easy to make. 

Tres Leches Cake
Cake:
6 egg yolks
6 egg whites
2 cups sugar
2 cups flour
1 tsp vanilla
1 cup whole milk
3 tsp baking powder

Filling:
1 can condensed milk
1 can evaporated milk
1 cup sour cream
(mix filling together)

Preheat oven to 300 degrees. Beat egg whites until frothy, add sugar and egg yolks, vanilla, and milk and mix together. Add flour and baking powder and mix well. Pour into a 9 x 13 rectangular pan. Bake for 50 minutes or until golden brown. Remove from oven and let cool. Make numerous holes with a fork. Pour filling over cake until absorbed. Refrigerate. Later, decorate with whipped cream and/or sour cherries, pineapple, or mixed fruit.
Notes:  I use a big meat fork for poking holes in the cake. This can be made a day ahead by covering with plastic wrap and refrigerating after adding the filling.  Frost with whipped cream just before serving.

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