Tres Leches Cake

By stancec44

Ingredients

• For Cake:
• 2 c. all purpose flour3 teaspoons baking powder (not baking soda)
• 6 large eggs, separated, at room temperature
• 1 1/2 c. sugar
• 2 teaspoons pure vanilla extract
• 1/2 c. whole milk, at room temperature
• For Sauce:
• 1 (12 oz.) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1/2 c. half and half
• 1 Tbsp. Rum or Cognac
• Ground cinnamon (optional)
• Sweetened Whipped Cream (optional)

Details

Servings 12

Preparation

Step 1

Preheat oven to 325. Grease a 9 x 13" glass baking dish. In a medium bowl, mix the flour and baking powder. In a large bowl, with an electric beater or mixer, beat the egg whites until stiff. Continue beating and gradually add the sugar until the sugar dissolves and the whites are thick and shiny.

Gradually beat in the yolks and vanilla. Beat on low speed 3 minutes. Beat in the flour mixture alternately with the milk until the batter is smooth.

Turn batter into the prepared pan. Bake in preheated oven 40-45 minutes, or until a tester inserted in the center of the cake comes out clean.

Remove the cake from the oven and cool in the pan on a rack to lukewarm, about 20 minutes. Meanwhile, make the sauce. In a deep bowl, thoroughly whisk all of the ingredients together.

When the cake is cooled a bit, prick the top of the cake all over with a skewer or toothpick and gradually spoon the sauce over the cake and leave it to soak 30-40 minutes. Refrigerate at least 2 hours and up to overnight.

Can serve with sweetened Whipped Cream or berries or whatever, and can dust lightly with cinnamon.