Tres Leches Cake recipe
Makes 12 servings
Recipe tested by Dispatch staff
Serve this cake with lightly sweetened locally grown berries. This recipe is based on one from the Pioneer Woman blog.
To make cake: Preheat oven to 350 degrees. Butter a 13-by-9-inch pan. Line with parchment. Butter parchment.
Combine flour, baking powder and salt in a large bowl.
Beat the egg yolks with ¾ cup sugar on high speed until yolks are pale yellow and tripled in volume, about 5 minutes. Stir in milk and vanilla. Pour egg yolk mixture over flour mixture. Stir very gently until combined.
Using a mixer with clean, dry beaters, beat egg whites on high until soft peaks form. Gradually beat in ¼ cup sugar. Beat until stiff but not dry.
Fold egg whites into batter very gently, just until incorporated. Pour into prepared pan, spreading evenly.
Bake 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cake stand 10 minutes. Turn cake out onto a rimmed platter. Remove parchment. Cool completely.
Poke holes all over the surface of the cake with a fork. Combine condensed milk, evaporated milk and 2 tablespoons heavy cream in a glass measuring cup. Slowly pour over the cake, trying to get as much around the edges of the cake as possible. Allow the cake to absorb the milk about 30 minutes.
When ready to serve, whip the remaining cream and 3 tablespoons sugar until thick and spreadable. Spread over the top of the cake.
Cut the cake into squares.
PER SERVING: 414 calories; 8 g protein; 47 g carbohydrates; 0 fiber; 22 g fat (13 g saturated); 163 mg cholesterol; 214 mg sodium
This article originally appeared on The Columbus Dispatch: Tres Leches Cake recipe
