Tres Leches Cake
I can't think of any better way to show off the creamy, luscious flavor of vanilla from Mexico than with this famous Mexican cake! Tres Leches means three milks, and gets that name from the three milks that are poured all over the light and airy chiffon cake. Once the cake absorbs all the milks, the resulting cake has a custard-like texture, and the flavor is wildly craveable. It's easier than it looks, too!
- 1 c. flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 5 whole eggs
- 1 c. sugar, divided
- 1/3 c. milk
- 1 tsp. vanilla extract
For Tres Leches (three milks) Filling:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 c. Heavy Whipping Cream
For Topping:
- 2 c. Heavy whipping Cream
- 3 T. sugar
- 1 tsp vanilla extract
- caviar of 1 vanilla bean
Preheat oven to 350°F. Spray a 9x13" pan with cooking spray. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup of the sugar, until the yolks are pale yellow and light. Whisk in milk and vanilla extract. Pour egg yolk mixture over dry ingredients and stir very gently until combined.
Whip egg whites on high until soft peaks form. Gradually add in the remaining 1/4 cup of sugar and continue whipping until medium peaks form. Fold egg whites into the rest of the batter, just until combined.
Pour batter into the prepared 9x13" pan. Bake 35-40 minutes until golden brown and a toothpick inserted near the center comes out clean.
While the cake bakes, mix together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream. When the cake comes out of the oven, while it is still warm, poke it all over with a fork. Drizzle all of the Tres Leches filling over the warm cake. It will look like a lot, but it will all absorb. Cover the cake and refrigerate 3 hours or overnight.
Before serving, whip the topping ingredients together until medium peaks. Cover the cake with whipped cream. Serve as-is, or with fresh fruit.