Tres Leches Cake

By

http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/ with notes for making in Germany.

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Ingredients

  • FOR THE ICING:
  • 1 cup All-purpose Flour [125 g. Weizenmehl Typ 550, NICHT Typ 405]
  • 1-1/2 teaspoon Baking Powder [1,5 Teelöffel Weinsteinbackpulver, NICHT normaler Backpulver]
  • 1/4 teaspoon Salt [0,25 Teelöffel Salz]
  • 5 whole Eggs [5 Eier]
  • 1 cup Sugar, Divided [150 g. + 50 g. raffinierter Zucker]
  • 1 teaspoon Vanilla [1 Teelöffel Vanilleschoten Extrakt, NICHT Vanille Aroma (I habe es am Al Natura gefunden.)]
  • 1/3 cup Milk [79 mL Milch]
  • 1 can Evaporated Milk [1 400-g. Dose Kondensmilch]
  • 1 can Sweetened, Condensed Milk [1 400-g. Dose gezuckerte Kondensmilch]
  • 1/4 cup Heavy Cream [59 mL Konditorsahne]
  • _____
  • 1 pint Heavy Cream, For Whipping [473 mL Konditorsahne]
  • 3 Tablespoons Sugar [3 Esslöffel Zucker]
  • Fresh strawberries

Preparation

Step 1

Preheat oven to 350 F / 175 C degrees. Spray a 9 x 13 inch (23 cm x 33 cm) pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. (Check at 25 minutes.) Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Or sliced, fresh strawberries. Cut into squares and serve.

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