Ingredients: |
Ingredients: Cake:
6 large eggs, separated
2 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla
Cream Topping:
1 14oz can evaporated milk
1 14oz can sweetened condensed milk
1 cup heavy cream
Icing:
3 tablespoons water
3/4 cup sugar
3 large egg whites
1 ripe mango, seed removed, and thinly sliced
1 ripe papaya, seeds removed, and thinly sliced
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Directions: |
Directions:To make caked: Preheat the oven to 350º. Lightly grease and flour a 9x13 baking dish and set aside. In a bowl beat egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after each addition. Sift together flour and baking powder and add to the egg mixture, alternating with the milk. Do this quickly so the batter does not lose it's volume. Add the vanilla. Bake until golden, about 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove cake from the oven and while still warm, pour cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To make the icing: Once the cake is completely chilled, in a saucepan combine water and sugar. Bring to a boil. Reduce heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235º to 240º. Remove from the heat. In a medium bowl, beat egg whites to soft peak. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
To Assemble: Remove the cake from the refrigerator and spread icing evenly across the top. Arrange the mango and papaya slices over the top and serve. |
This recipe for Tres Leches Cake (Three Milk Cake) is from