My son volunteered to make Tres Leches for his 8th grade Spanish class. Don’t you love it when they volunteer?! I decided that it was only proper that he do the MAJORITY of the cooking, and I must say… he’s quite the baker! We adapted the recipe from one of my favorite recipe books.
Cake
- 1 cup sugar
- 5 eggs, separated
- ⅓ cup milk
- 1 teaspoon vanilla
- 1 cup flour
- 1½ teaspoons baking powder
Tres Leches mixture
- 1 can evaporated milk
- 1 can sweetened and condensed milk
- 1/2 cup whole milk
Topping
- 1 cup whipping cream
- 2 tablespoons powder sugar
- garnish with cinnamon or strawberries
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan.
- In a medium bowl combine egg yolks with ¾ cup sugar and beat until light in color and doubled in volume. Add milk, vanilla, flour, and baking powder. Stir until well combined.
- In a small bowl beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared pan.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool for 15 minutes.
- In a small mixing bowl combine Tres Leches ingredients and whisk together. Using a fork, poke holes all over the top of the cake. Place cake on a rimmed dish and slowly pour tress leches mixture over the top of the cake letting it soak in as you go.
- Refrigerate for it least 1 hour. In small bowl whip cream until thickened. Fold in powdered sugar. Spread whipping cream over cake and sprinkle with cinnamon or strawberries.
Borrowing this image from Pioneer Woman, because my son came home with an empty pan, and a full tummy! Enjoy!
