"The belly rules the mind."--Spanish Proverb

Tres Leches Cake-Recipe/Day #194 Recipe

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This recipe for Tres Leches Cake-Recipe/Day #194, by , is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ericka Rippard- American Eagle Airlines-DFW Flight Attendant/LSO Auditor/New Hire Coordinator
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Unsalted butter, room temperature, for baking dish
6 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk
1 cups heavy cream
1 Tbsp confectioners sugar

Directions:
Directions:
Preheat oven to 325. Butter a 9x13 pan. Beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20-25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake 20 minutes.

In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.

To serve, prepare topping: Whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.

 

 

 

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