This tres leches cake recipe is one to try for a sweet and delicious treat Its a partdry partmoist Mexican cake made with three types of milk
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
2 hrs 30 mins
Ingredients
Instructions
Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour
milk
baking powder
and vanilla.
Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar
continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites
then pour batter into the prepared pan.
Bake in the preheated oven until a cake tester inserted into the middle comes out clean
45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife
then remove the sides. Let cake cool completely on the wire rack
about 20 more minutes.
Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
Make the filling and topping: Mix condensed milk
evaporated milk
and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
If not serving immediately
