D’nis made a Tres Leches Cake for the South Arm Multicultural Community Kitchen. This is a sponge cake soaked in a milk syrup made with three kinds of milk, i.e. evaporated milk, condensed milk and heavy cream.
Tres Leches Cake is not a low-cal by any means, but once in a while indulgence is fine. We substituted the heavy cream with half and half for a slightly lower fat content.
1 cup sugar, divided into 1/4 and 3/4 cup
1/3 cup milk
1 cup all purpose flour
1/2 teaspoon cream of tartar
5 large eggs, separated
1/2 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1 can (12 ounce) evaporated milk
1 cup sweetened condensed milk
1 cup whipping cream (or half & half)
1 teaspoon vanilla extract
1 tablespoon light rum
Generously butter a 13×9-inch baking dish.
Preheat oven to 350F (180C).
Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes.
Fold in the milk and vanilla
Blend in the flour and baking powder.
Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds.
Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry.
Gently fold the whites into the yolk mixture.
Pour the batter into the buttered baking dish.
Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes.
Let the cake cool completely.
Meanwhile, prepare the milk syrup by combining the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended.
Once the cake cool completely, pierce the cake all over with a fork carefully. You do not want to tear it up.
Pour the syrup over the cake until it is all absorbed.
D’nis, thank you so much for sharing in the South Arm Community Kitchen.