TRES LECHES CAKE ~ PASTEL DE TRES LECHES

• RECIPE AND PHOTO SUBMITTED BY Jessica Harvey
  
  The recipe that I have followed in the past was in Spanish, I am trying to find one in English that is the same
  http://www.patismexicantable.com/2010/02/tres_leches_cake/Ok this recipe is great and is accompanied by wonderful pictures. I did read the instructions, in the past I have just used baking Pam not butter/parchment but I’m sure either would be fine. (I like less work where I can haha) also, I don’t typically add vanilla to the “3 milks”, but I do put vanilla in the fresh whipped cream topping. Again, I’m sure either way would be fine
  
  

INGREDIENTS

For the cake

9 eggs, separated

1 cup sugar

1 tablespoon vanilla extract

2 cups all purpose flour

For the sauce

1 14oz can sweetened condensed milk

1 12oz can evaporated milk

1 cup milk

1 tablespoon vanilla extract

For the topping

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

TO PREPARE

Preheat oven to 360 degrees. Butter a 9 x 13 inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.

Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.

Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute. Turn off the mixer.

Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.

Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.

Once it cools down, turn it onto a platter. Remove the parchment paper and cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke wholes all over the cake so that it will better absorb the vanilla sauce.

In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake.

In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the already wet cake. Then yum, eat it all up.

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