Tres Leches Pastel - Three Milk Cake
Cake:
6 large egg whites
1/2 c. granulated sugar, divided
6 large egg yolks
1 c. all-purpose flour, sifted (or cake flour) |
Topping:
1 c. heavy whipping cream
2 T. granulated sugar
1/2 t. vanilla extract |
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Cream
14 oz. can sweetened condensed milk
1 c. heavy whipping cream
2/3 c. (5 fluid oz.) evaporated milk
1/4 c. brandy
1 t. vanilla extract |
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Preheat oven to 375°. Grease and flour 9" springform pan.
Cake:
Beat egg whites and 1/4 c. sugar in large mixer bowl until stiff peaks form.
Combine egg yolks and remaining 1/4 c. sugar in medium bowl; beat until light
yellow in color. Fold egg whites and flour alternately into egg yolks. Pour into
prepared pan.
Bake for 15 to 20 minutes or until just golden and wooden toothpick inserted in
center of cake comes out clean. Remove from oven and cool on wire rack.
Cream:
Combine sweetened condensed milk, heavy cream, evaporated milk, brandy,
and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with
a wooden pick. Pour 2 c. cream mixture over cake. Spoon excess cream from side
of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream.
Remove from pan.
Optional:
Sliced strawberries or bananas can be added to the top of the cake before adding
the topping.
Topping:
Beat cream, sugar, and vanilla extract in small mixer bowl until stiff peaks form.
Spread over top and sides of cake.
Because of the milk in the cake, it is very important that the cake be refrigerated
until ready to serve. Serve chilled.
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