This recipe if from http://icuban.com/food/tres_leches_cake.html
I did not add the alcohol.
I have never eaten or even seen a tres leches cake before making this. I thought it was very delicious as did my husband.
- 2 cups of cake flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 6 large eggs, separated
- 2 cups of granulated sugar
- 2 teaspoons of vanilla extract
- 1/2 cup of whole milk
- 1 (14-ounce) can of sweetened condensed milk
- 1 1/4 cups of heavy cream
- 1 (14-ounce) can of evaporated milk
- 4 egg whites
- 1/2 teaspoon of cream of tartar
- 1/2 cup of water
- 1 cup of light corn syrup
- 1 1/2 cups of sugar
For the cake batter
- Preheat the oven to 350 degrees.
- Grease and lightly flour a 9 x 13 baking dish. I used a glass pan.
- Sift the flour, baking powder, and salt together.
- Separate the yolks and egg whites.
- Beat the whites until they are very frothy and foamy. Set aside.
- In a large mixing bowl cream the sugar, egg yolks, and vanilla with an electric mixer.
- Continue mixing and slowly add the milk.
- Add the flour mixture a little at a time until it is all mixed in and the batter is smooth.
- Use a spatula and gently fold in the egg whites into the batter.
- Pour the batter into the baking pan. Bake for 35-45 minutes, or until a toothpick stuck in the middle comes out clean.
- Let the cake cool on a wire rack for 20 minutes.
For the Milk Syrup
- Place the cake on a cookie sheet or another baking pan that has edges.
- Whisk together the sweetened condensed milk, evaporated milk, and heavy cream until well blended.
- Use a fork to poke holes into the cake.
- Pour the syrup over the cake a little at a time. Allow it to soak into the cake before pouring more.
- If there is milk pooled at the top or bottom of the cake do not worry it will soak in.
- Cover the cake in plastic wrap and allow it to sit in the fridge for at least three hours.
For the Frosting
- Beat the egg whites with the cream of tarter until it forms stiff peaks.
- Meanwhile in a pan over high heat cook the water, sugar, and corn syrup. Stir constantly until a candy thermometer reaches 230 degrees.
- Remove from the heat.
- While beating the egg whites with the mixer pour in the sugar mixture.
- Beat for 5 minutes.
- Using a wet spatula spread the frosting over the cake. Serve cold.