Saturday, May 27, 2017

Layered Tres Leches Cake
























Easy but fancy dessert. Perfect for summer dinner parties and potlucks.

5 eggs, separated
1 cup sugar, divided into 3/4 and 1/4
1/3 cup milk (2% or whole)
1 teaspoon vanilla

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1 can evaporated milk
1 can sweetened condensed milk

 1 cup heavy cream
2-3 tablespoons sugar, to taste
fresh chopped strawberries (or other berries)

Preheat oven to 350. Generously spray 2 - 8 or 9 inch round cake pans with cooking spray. Beat egg yolks and ¾ cup sugar on high until pale yellow. Transfer to large bowl and stir in milk and vanilla. Stir flour, baking soda, and salt together and add to the yolk mixture, stir to combine. Beat egg whites until soft peaks, add ¼ cup sugar and continue to beat on high until stiff peaks form. Gently fold in egg whites to rest of batter until just combined. Gently spread into the two pans. Bake for approximately 25 minutes or until golden brown and inserted toothpick is clean. Remove from oven, let cool and poke holes all over each cake with a fork. Combine evaporated and sweetened condensed milk and pour evenly over each cake. Let cakes sit for about 20 minutes or until all the milk is absorbed. Meanwhile, beat heavy cream and sugar on high until stiff. Spread layer of whip cream between the two layers and on top. Sprinkle chopped strawberries over the whip cream. Serve immediately at room temp. Can also make the cakes one day in advance, cover and refrigerate, and assemble the layers prior to serving. 

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