Ingredients: |
Ingredients: 1-1/2 cup all-purpose flour, plus a little for dusting the cake pan
1 Tbsp. baking powder
4 large eggs, separated
1-1/2 cups sugar
1/2 cup whole milk
1 (14 oz) can sweetened condensed milk (Eagle Brand)
1 (12 oz) can evaporated milk
2 cups heavy cream, divided
3 Tbsp. Grand Marnier or other orange liqueur
1 Tbsp. powdered sugar
1/2 tsp. cinnamon
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Directions: |
Directions:Preheat oven to 350 deg. Spray and flour a 10 cake pan with 2 in. high sides and then line with parchment paper; grease the parchment paper.
Mix the flour and baking powder in a medium bowl. Set aside.
In a large mixing bowl, using an electric mixer with a whisk attachment, whip the egg whites until frothy. With the mixture running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter. There is going to be some run off of the glaze so a platter with sides is good, or a large platter.
Pierce the top of the cake all over with a thick skewer. Mix the Eagle Brand milk, the evaporated milk, 1 cup of the heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours.
Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream over the chilled cake. Sprinkle with cinnamon. |
This recipe for Tres Leches Cake is from