Tres Leches Cake
Ingredients
- 5 eggs
- 200 g sugar (divided into 150 g and 50 g)
- 130 g cake flour
- 1 heaped teaspoon baking powder
- 80 ml 3.2% milk
- 1 teaspoon vanilla extract
- pinch of salt
- 180 g sweetened condensed milk
- 270-280 ml unsweetened evaporated milk
- 50 ml 3.2% milk
- 330 g heavy cream
- 1-2 tablespoons powdered sugar
- 1 packet whipped cream stabilizer
Preparation
Whisk the egg yolks with 150 g of sugar for about 7 minutes until light and thickened.
Add room temperature milk and vanilla extract, and mix briefly.
Add the dry ingredients: flour, baking powder, and a pinch of salt, then mix gently with a spatula or on low speed.
In a separate bowl, beat the egg whites to stiff peaks and gradually add the remaining 50 g of sugar.
Gently fold the egg white foam into the batter in 2-3 additions.
Transfer the batter to a baking pan lined with parchment paper, size 18x28 cm.
Bake in an oven preheated to 170°C for about 25 minutes or until a toothpick comes out clean.
Allow the cake to cool.
Poke holes in the cake using a skewer.
Mix all three types of milk together.
Slowly pour the milk mixture over the cake and let it absorb.
Set aside.
Whip the chilled heavy cream until stiff peaks form, then add the whipped cream stabilizer and powdered sugar to taste, and whip until thick.
Spread the whipped cream over the top of the cake.
