tres leches cake

Hola!

Hope everyone who celebrates had a fabulous christmas, and everyone else is having a fabulous weekend!

our christmas dinner was amazing, and featured our family's traditional christmas enchiladas, brownies and blondies made by my very talented aunt, tamales, and homemade fruitcake. what we really need to talk about, though, is the tres leches cake.

unfortunately, i forgot to take pictures on christmas, and the cake, while still delicious, is a bit mangled from being stuffed in a tupperware in our very crowded fridge. so i borrowed the above image from myrecipes, but you should really look at Ree's (the pioneer woman) photos too.

Click here to read the original post on thepioneerwoman.com

Tres Leches Cake, from thepioneerwoman.com

Ingredients

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream
• _____
• FOR THE ICING:
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

-Lola