Close
Tweet
Ingredients
| granulated sugar: 1 cup |
| eggs: 5 (yolks) |
| eggs: 5 (whites) |
| 2% milk: 1/3 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 1/2 tsp |
| sweetened condensed milk: 1 14floz can |
| evaporated milk: 1 12floz can |
| heavy whipping cream (fluid): 1 pt |
| almond extract: 1/2 tsp |
| canned maraschino cherries: 10 |
Traditional Tres Leches Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C).
- Butter and flour bottom of a 9 inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume.
- Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form.
- Gradually add remaining 1/4 cup sugar.
- Beat until firm but not dry.
- Fold egg whites into yolk mixture.
- Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean.
- Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan.
- Cool cake completely; place on a deep serving plate.
- Use a two prong meat fork or cake tester to pierce surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
- Discard 1 cup of the measured milk mixture or cover and refrigerate.
- Pour remaining milk mixture over cake slowly until absorbed.
- Whip the remaining whipping cream until it thickens and reaches spreading consistency.
- Stir in almond extract.
- Frost cake with whipped cream and garnish with cherries.