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 | ingredients |
| | Unsalted butter, room temperature, for baking dish
6 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk 1 cup whole milk
1 1/2 cups heavy cream 1 tablespoon confectioners' sugar
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| Tres Leches Cake |
| | Serves 12 | Prep Time: 25 minutes | Total Time: 2 hours |
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- Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).
- Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake for 20 minutes.
- In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to one day.
- To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve toped with whipped cream.
Per serving: 404 calories; 19.6 grams fat; 10 grams protein; 48.1 grams carbohydrates; 8.8 grams fiber
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