Name: Classic Tres Leches Cake
Yield: 4 servings
Ingredients: 1 cup sugar; 5 cups eggs; 1/3 whole milk; 1/2 teaspoon vanilla extract; 1 cup all purpose flour; 1 1/2 teaspoons baking powder; 12 ounces evaporated milk; 14 ounces sweetened condensed milk; 1 cup heavy cream or half-and-half or whole milk; 1 teaspoon vanilla extract; 1 tablespoon rum optional; 1 cup heavy cream; 3 tablespoons confectioner's sugar; 1/2 teaspoon vanilla extract

Servings: 4 persons

1 cup sugar
5 cups eggs
1/3 whole milk
1/2 teaspoon vanilla extract
1 cup all purpose flour
1 1/2 teaspoons baking powder
12 ounces evaporated milk
14 ounces sweetened condensed milk
1 cup heavy cream or half-and-half or whole milk
1 teaspoon vanilla extract
1 tablespoon rum optional
1 cup heavy cream
3 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract

1
Preheat oven to 350 degrees F and grease a 13-inch x 9-inch baking pan.
2
Beat 3/4 c sugar and egg yolks until light and fluffy 3-5 minutes. Beat in 1 c cream and vanilla, then fold in the flour and baking powder.
3
Beat egg whites until soft peaks form, then gradually add remaining 1/4 c sugar and beat until peaks are flossy and stiff but not dry. Gently fold the whites into the yolk mixture until just combined. Pour batter into greased baking pan and bake until a toothpick inserted into the middle comes about clean, about 40 minutes. Let the cake cool completely on a wire rack and pierce all over with a fork.
4
Combine the evaporated milk, sweetened condensed milk, 1 c cream, vanilla, and optional rum in a small bowl. Pour all of the syrup over the cake, slowly, allowing all to absorb.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Classic Tres Leches Cake

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