Tres Leches (Three Milks Cake), Latin America
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
CAKE:6 large eggs, separated2 cups granulated sugar2 cups all-purpose flour2 teaspoons baking powder1/2 cup whole milk1 teaspoon vanilla extractCREAM TOPPING:1 - 14 ounce can evaporated milk1 - 14 ounce can sweetened condensed milk1 Cup heaving creamICING:3 tablespoons water3/4 Cup granulated sugar3 large egg whites1 ripe mango, peeled, seeds removed, and thinly sliced1 ripe papaya, peeled, seeds removed and thinly sliced.
Preheat the oven to 350 degrees F.
Bake until golden brown about 25 minutes.
CAKE
Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In a mixing bowl, beat the egg whites on low speed until soft peaks form. Add the sugar gradually, while the mixer is runnign, and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not loose volume).
Add the vanilla.
CREAM TOPPING:
In a blender, combine evapoated milk, condensed milk, & heavy cream and blend on high speed.
Remove the cake from over and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
ICING
Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches a soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. 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.
ASSEMBLY
Remove the cake from the refrigerator and spread the icing evenly across the top. ARrange the mango and papaya slices over the top and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user GIESONP.
Bake until golden brown about 25 minutes.
CAKE
Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In a mixing bowl, beat the egg whites on low speed until soft peaks form. Add the sugar gradually, while the mixer is runnign, and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not loose volume).
Add the vanilla.
CREAM TOPPING:
In a blender, combine evapoated milk, condensed milk, & heavy cream and blend on high speed.
Remove the cake from over and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
ICING
Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches a soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. 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.
ASSEMBLY
Remove the cake from the refrigerator and spread the icing evenly across the top. ARrange the mango and papaya slices over the top and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user GIESONP.
Nutritional Info Amount Per Serving
- Calories: 621.9
- Total Fat: 16.4 g
- Cholesterol: 77.6 mg
- Sodium: 224.3 mg
- Total Carbs: 109.0 g
- Dietary Fiber: 1.5 g
- Protein: 11.9 g
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