Tres Leches Cake

Today is all about Tres Leches Cake, super delicious and creamy, sweet yet a bit tart from the fruit on top! This is a classic cake that is quite popular. If you like moist cakes, than this is the one for you, in fact, I would have preferred to add more of liquid when you serve the cake so I'd recommend making an extra batch of the three milks (tres leches) to serve with the cake. If you want to know how to make your own tres leches cake then follow the step by step instructable or watch the video tutorial here:

Cake

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Tres Leches Mixture

• 1/4 cup heavy cream
• One 14-ounce can sweetened condensed milk
• One 12-ounce can evaporated milk
• 1 teaspoon vanilla extract

Icing

• 1 pint heavy cream, for whipping
• 3 tablespoons sugar
• Strawberries and blueberries to decorate (or other fruit)

Tools

• Hamilton Beach Hand Mixer
• 9x13 Baking Dish
• Spiral Whisk
• Pyrex Bowl 3 set
• Fish Spatula
• Parchment Paper
• Measuring cup
• Misc. Kitchen Utensils

For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan. Sift the flour, baking powder and salt into a large bowl.

Separate the egg yolk from the egg white. Place the egg yolks in a large bowl and the egg whites in a separate large bowl. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla.

Stir in the milk and vanilla to the egg yolk mixture until it is all combined.

Pour the egg yolk mixture over the flour mixture and stir very gently until combined.

Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry.

Fold the egg white mixture into the batter very gently until it is just combined. (Don't over work it, you want it to be fluffy).

Spoon into the prepared batter onto the greased baking dish and spread to even out the surface.

Bake the cake, 35 to 40 minutes at 350F. Remove and allow to cool in the pan.

You can either work on this step while the cake is baking or during the cooling stage. For the tres leches: Combine the heavy cream, evaporated milk, condensed milk and vanilla in a small pitcher and stir to combine.

Pierce the surface of the cake with a fork several times. You want the cake to be able to absorb the tres leches and the piercings allow it to be spread evenly and make the entire cake moist, so pierce well!

Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want. Cover the cake with plastic wrap and refrigerate the cake (I did it over night to be completely absorbed into the cake.

For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake

Cut the cake and decorate with strawberries and blueberries or fruit of your choice. I like to cut the strawberries and "fan" them out to create a more appealing presentation.

Enjoy this moist, sweet and creamy cake! Paired with the perfect amount of tartness from the fruit this cake is absolutely delicious!

If you prefer a video tutorial, you can watch it here!