Tres Leche's Cake

I couldn't stop thinking about this when I saw Laura's video on youtube, I just had to make it. I didn't have cherries so I used Thorntons vanilla fudge for toppings.

TRES LECHE'S CAKE

||  Prep Time: 30 mins.  ||  Bake Time: 30 mins. ||  Total Time: 1.40 hours  ||  Yield: Serves 8-10  ||

Ingredients:

for the batter:

1 3/4 cups cake flour

1/2 cup unsalted butter at room temperature

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

5 eggs, separated

3/4 cup whole milk

1 teaspoon vanilla extract

for the 3 milk mixture:

1/4 cup whole milk

14 oz can of sweetened condensed milk

12 oz can of evaporated milk

for the frosting:

1 1/2 cup of heavy whipping cream

4 tablespoon powdered sugar

Directions:

• Preheat the oven to 170 degrees Celsius. Spray a 9x13" non stick baking pan with nonstick cooking spray and lay the bottom with parchment paper, set aside.

• Sif together the flour, baking powder and salt and set aside.

• In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and 3/4 cup of sugar, add the egg yolks and vanilla and mix on medium speed for about 3 minutes or until the mixture becomes thick and very pale. Meanwhile, in another bowl, whisk the egg whites until they develop stiff peaks.

• Add half of the milk along with half of the dry ingredients and mix them just enough to incorporate (don't over mix) add in the remaining milk and dry ingredients and mix everything together.

• Fold the whipped egg whites into the batter making sure to do it gently so you don't deflate the egg whites.

• Pour the batter into your prepared pan and bake for about 25-30 minutes or until a toothpick inserted into the centre comes out clean.

• Let the cake cool for about 20 minutes and transfer to a platter (make sure the platter has high edges because the milk mixture will run out the sides as you pour it on top)

• Pierce the cake all over the top with a fork and set aside.

• In a large measuring cup, whisk together 1 cup of milk, condensed milk and evaporated milk, pour this mixture slowly all over the top of the cake so that it all soaks in the tender sponge.

• Let that sit for about 20 to 30 minutes so that the milk mixture really soaks in and then move on to making the whipped cream topping.

• In the bowl of a standing mixer fitted with a whisk attachment, add the heavy cream and whisk to form soft peaks, add the powder sugar and continue to whisk until stiff peaks form.

• Spread the whipped cream all over the top of the cake and decorate with maraschino cherries. 

Recipe adapted from Laura Vitale