3 Milk Cake or Tres Leches
Description
Vanilla sponge cake is drenched in a sweet combo of three kinds of milk (tres leche), then topped with cream cheese frosting in a Mexican-style recipe.
Ingredients
•
6 eggs, separated
•
2 cups white sugar
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2 cups all-purpose flour
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6 tablespoons milk
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1/4 cup butter, melted
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4 teaspoons vanilla extract
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4 teaspoons baking powder
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1 (14 ounce) can sweetened condensed milk
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1 (12 ounce) can evaporated milk
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1 cup half-and-half
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1 (4 ounce) package cream cheese, softened
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2 cups heavy whipping cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2
Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy; gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, thoroughly beating in each ingredient before adding the next. Pour batter into the prepared baking pan.
3
Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in the pan for 10 minutes; gently remove from the pan to finish cooling.
4
Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than cake. Lay cooled cake in milk mixture; score deep lines in cake top using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.
5
Beat cream cheese and remaining 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and fluffy; gradually beat in heavy cream until frosting is thick and spreadable. Spread over cake.