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Tres Leches Recipe

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This recipe for Tres Leches, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marissa Swesey
Added: Wednesday, September 20, 2006


3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar

2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream
1 cup white sugar

1)Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2)In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the 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.

3)Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

4)In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.

5)Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates.

(If you want to make this a quick recipe you can skip making the cake and buy a pre-made spongey cake like angel food cake or pound cake and just add the 2 cups heavy whipping cream, 1 can evaporated milk, and 1 can sweetened condensed milk. Refrigerate until serving.)




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