One of my friends told me about this cake. His mom makes it always, and he said it was just devine, so I had to try it out for myself.
It’s a cake dessert, it’s light, fluffy and this cake recipe have no oil or butter, it simply rises with the egg whites. It’s the perfect dessert cake recipe for pretty much any occasion!
Happy baking, from our kitchen to yours.
7.5ml Baking Powder
7 Standard Size Egg
180ml Sugar + 60ml Sugar
5ml Vanilla Essence
355ml Evaporated Milk
1 Cup of any fruit to garnish (optional)
Method to make Tres Leches Cake Base:
Preheat the oven to 180 degrees celsius. Prepare a big rectangular, oven safe dish. Set up three mixing bowls.
In a large bowl, sift together 250ml flour, 7.5ml baking powder and the salt. Seperate the egg whites and yolks into the other two bowls.
Beat egg yolks with 180ml sugar with an electric mixer on high speed, until yolks are pale yellow (2 minutes). Stir in 80ml milk and 5ml vanilla essence.
Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 60ml sugar and beat on high speed until egg whites are stiff but not dry (1 minute).
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
Gently fold in egg white mixture with the spatula until just combined. Pour batter in prepared pan and spread to even out the surface and bake at 180 degrees ceslius for 30-35 minutes or until a toothpick comes out clean.
For the Syrup:
In a large measuring cup (or a bowl with a pouring lip) combine 80ml cream, 355ml evaporated milk and 266ml condensedmilk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
To Make the Whipped Cream Frosting:
Pour 500ml cold cream and 60ml sugar into a large chilled mixing bowl and beat on high speed for 1 – 2 minutes until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fruit if desired.
The recipe calls for 5 large eggs, I only had standard size eggs, so I used 7 standard size eggs. The recipe also calls for 266ml condensedmilk. I only had 125ml condensedmilk so I used what I had and it came out perfect. Not sickly sweet just right.
Recipe by Natasha’s Kitchen