Tres Leches Cake from Cafe Central, El Paso
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 9x13 cake
- Serves:
- 1
ingredients
-
Cake
- 9 eggs (room temperature)
- 1 1⁄2 cups sugar
- 12 tablespoons butter (softened)
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
-
Three Milks
- 2 cups heavy cream
- 1 (5 ounce) can evaporated milk (5/8 cup)
- 1 (14 ounce) can sweetened condensed milk (7/8 cup)
-
Cream Icing
- 2 cups heavy cream
- 1⁄3 cup sugar
directions
-
Cake:
- Preheat oven to 350 degrees.
- Separate egg yolks and whites, keeping whites at room temperature.
- In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy.
- Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.
- In a separate bowl combine flour and baking powder.
- In a third bowl mix milk and vanilla.
- Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.
- Beat until smooth after each addition.
- Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.
- Grease bottom of a 9- by 13-inch metal baking pan.
- Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool.
- (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.).
-
Three Milks:
- Stir the milks together thoroughly; do not beat.
- Do not refrigerate canned milks before using.
-
Cream Icing:
- Whip cream and sugar together until stiff.
- When cake is cool, slice or peel off the thin top crust.
- Ice sides first, creating a small lip on top to catch milk mixture.
- Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).
- Finish icing top.
- Refrigerate.
- (If using an 11.5- by 17.5-inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12.
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