Ingredients: |
Ingredients: CAKE:
1 1/2 C flour
2 tsp baking powder
1/2 tsp salt
5 large eggs, separated
1 1/4 C sugar, divided
1/2 C whole milk
1/2 C melted butter
1 1/2 tsp vanilla paste or extract
MILK MIXTURE:
12 oz can evaporated milk
14 oz sweetened condensed milk (dulce de leche)
1 1/4 C half and half or heavy cream
WHIPPED TOPPING
1 pint heavy whipping cream
2 T powdered sugar
1 tsp vanilla paste or extract
Caramel Sauce, Homemade or store bought
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Directions: |
Directions:Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan.
Separate eggs. In large bowl, beat egg whites until soft peaks form and gradually add 1/4 C sugar and continue to beat until soft peaks form. Set aside.
Sift flour, baking powder and salt in large bowl. Set aside.
In a medium bowl, beat egg yolks and 1 C sugar until pale yellow and ribbons form. This will take about 5 minutes. Beat in vanilla and milk. Add yolk mixture to dry ingredients and stir until combined. Gently stir in 1/4 of beaten egg whites and then FOLD in rest of egg whites until you don't see any egg whites. Pour immediately into pan.
Bake 25-30 minutes until skewer inserted into middle of cake comes out clean. Don't over bake. Remove and let cool on counter. Poke a lot of holes all over cake with a fork or skewer an inch apart and pour over milk mixture b>
MILK MIXTURE:
In 4 cup measuring cup, whisk milks and vanilla together. You may need to heat in microwave for a minute in ordered for the milks to combine. Stir well and pour slowly over cake 1/2 half at a time until you use all the milk. Cover and refrigerate at least 4 hours to overnight.
WHIPPED TOPPING
Beat whip cream until soft peaks form, add powdered sugar and vanilla. Beat until firm but not until it turns into butter! Spread on cake and drizzle caramel sauce on top. Add sliced strawberries, additional caramel sauce or chocolate sauce, if desired.
Will last in refrigerator for at least 3-4 days.
Mrs. Richardson's makes a really good caramel sauce.
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This recipe for Tres Leches Cake is from