Tres Leches Cake
Author: Renate Valencia via Patricia Rose
Recipe type: Dessert
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 1 cake
- 6 large eggs, separated
- 1 cup sugar
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 1 can evaporated milk
- 1 cup whole milk
- 1½ cups heavy cream, whipped
- Preheat oven to 325 F.
- Butter a 9X13 baking dish.
- Beat egg yolks and sugar until light.
- Stir almond extract into yolk mixture.
- Beat egg whites to soft peaks.
- Fold whites into yolk mixture until just combined.
- Fold in flour -- do not over mix!
- Place evenly in pan and bake 20-25 minutes.
- Cool 20 minutes.
- Scrape skin off the top of the cake.
- Combine all the milks.
- Pour milk mixture evenly over the cake.
- Cover with plastic wrap and refrigerate.
- Can keep overnight or up to one day.
- Serve with whipped cream.
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/tres-leches-cake-graceann-walden-its-complicated/
3.5.3251