Tres Leches Cake I

Ingredients

• 5 eggs, yolks and whites separated
• 1 cup white granulated sugar
• 1 tbsp vanilla
• 1 cup self rising flour
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1½ cup heavy whipping cream
• 1 tbsp vanilla
• 3 egg whites
• 1 cup white granulated sugar
• ½ tsp cream of tartar (optional but used for stabilizing the egg whites; increasing their heat tolerance and volume)

Steps

1. Preheat oven to 350°F. Grease and flour cake pan.
2. Using a standing mixer with the whisk attachment, whip egg whites until frothy: Slowly bring the mixer to the fastest speed, stopping for a minute on each speed.
3. Slowly beat in the sugar and vanilla.
4. Mix in the egg yolks, and finally the flour.
5. Transfer batter to prepared cake pan, and bake for 20 minutes in the preheated oven.
6. Remove cake and let cool to room temperature. Poke several holes in the cake.
7. Combine the condensed milk, evaporated milk, cream, and vanilla.
8. Heat for 5 minutes, stirring constantly. The idea is just to bring all the flavors together, so don’t overheat the milk.
9. Let the milk mixture cool to room temperature.
10. Slowly pour the milk mixture over the cake. Since you greased the cake pan the milk will flow around and under the cake. The cake will absorb most of the milk.
11. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
12. Slowly bring the mixer to the fastest speed stopping for a minute or so on each speed.
13. Add the cream of tartar.
14. Slowly beat in the granulated sugar.
15. Spread the meringue on top of the cake.
16. Use a blowtorch or the oven broiler to gently toast the meringue. Once the meringue starts to change color you have a few seconds before it burns, so stay alert.

More recipes with eggs, vanilla, flour, condensed milk, evaporated milk or cream

Adapted from “Tres Leches Cake I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.