tres leches cake

By Lulubelle

This rich yellow cake is soaked with a custardlike sauce and topped with a sweet meringue frosting. Very yummy!

Ingredients

• 3 egg whites
• 3 egg yolks
• 1/4 cup milk
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1/8 tsp. cream of tartar
• 1 cup sugar
• 1 cup whipping cream
• One 14-oz. can sweetened condensed milk
• One 12-oz. can evaporated milk
• 2/3 cup light-colored corn syrup
• 2 egg whites

Details

Servings 8

Preparation

Step 1

1. Let the first 3 egg whites, the egg yolks, and the 1/4 cup milk stand at room temperature for 30 minutes. In a medium bowl combine flour and baking powder; set aside. Grease a 9x9x2-inch baking pan; set aside.

2. In a large mixing bowl combine the 3 egg whites and cream of tartar. Beat on medium speed of an electric mixer until soft peaks form; gradually add 1 cup sugar while beating on high speed. Beat in egg yolks, 1 at a time, beating well after each addition. On low speed, beat in flour mixture, one-fourth at a time. Beat in 1/4 cup milk just until combined. Pour into prepared pan.

3. Bake in a 350° oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean and top springs back when lightly touched. Let cool on a wire rack for 10 minutes.

4. Combine whipping cream, sweetened condensed milk, and evaporated milk. With a toothpick, poke holes in top of cake at 1-inch intervals. Pour milk evenly over top. Cover and refrigerate overnight.

5. For topper, in a large heatproof bowl combine corn syrup and remaining 2 egg whites. Bring 1-inch of water to a simmer in a very large skillet. Place the bowl in skillet of simmering water. Beating constantly with a handheld electric mixer, beat 2 to 3 minutes or until temperature registers 140° on an instant-read thermometer. Continue beating over hot water for 5 minutes. Carefully remove bowl from pan. Beat 2 to 3 minutes longer or until cool. Spoon atop cake. Serve within 2 hours. When cut, milk seeps out and pools around cake.