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Tres Leches Cake (three milks) Recipe

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This recipe for Tres Leches Cake (three milks), by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kirsten Bilan Albuquerque NM
Added: Friday, July 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c butter, softened
1 1/2 c white sugar
9 egg yolks
1 tsp vanilla extract
2 c all-purpose flour
1 1/2 tsp baking powder
1 c milk
9 egg whites
1 tsp cream of tartar
2 c heavy whipping cream
1 5 oz can evaporated milk
1 14 oz can sweetened condensed milk
Frosting:
2 c heavy whipping cream
1 c white sugar

Directions:
Directions:
Preheat oven to 350 F (175 C). Grease and flour a 9x13 inch pan. In large bowl, cream together butter and sugar until light and fluffy. Add egg yolks one at a time, beating well with each addition, then stir in vanilla. Sift together flour and baking powder. Add flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan. Bake in preheated oven for 25-30 min. or until a toothpick inserted in cake comes out clean. Allow to cool. In a small bowl, stir together 2 cups heavy cream, evaporated milk, and sweetened condensed milk. Pour the mixture over the cake until it won't absorb any more. You may have 1/3 to 1/4 left over. That's okay. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving. Serves: 24 Prep: 30 min. Cook: 25

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 min prep, 25 cook
Personal Notes:
Personal Notes:
This is a light sponge cake popular in Mexico and Central America. My Mother-in-law made this for my first baby shower. Kirsten Scott Bilan

 

 

 

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