Tres Leches Cake from Cafe Central, El Paso

Recipe by Jessica T
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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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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