Description
Experience the ultimate in indulgence with this mouthwatering Tres Leches Cake, featuring a creamy three-milk soaked sponge cake and a vibrant fresh strawberry topping.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 5 large eggs, separated
– 3/4 cup granulated sugar
– 1 (12-ounce) can evaporated milk
– 1 (14-ounce) can sweetened condensed milk
– 1 cup whole milk
– 2 cups fresh strawberries, sliced
– 1 tablespoon powdered sugar (for dusting)
Instructions
1. 1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3. In a large bowl, beat the egg yolks and granulated sugar until light and fluffy.
4. 4. In a separate bowl, beat the egg whites until stiff peaks form.
5. 5. Gently fold the egg whites into the yolk mixture.
6. 6. Gradually fold in the dry ingredients until just combined.
7. 7. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. 8. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
9. 9. Once the cake is out of the oven, use a fork to poke holes all over the top.
10. 10. Slowly pour the milk mixture over the top of the cake, making sure to cover the entire surface.
11. 11. Refrigerate the cake for at least 2 hours, or up to 24 hours.
12. 12. Just before serving, top the cake with the sliced fresh strawberries.
13. 13. Dust the top of the cake with powdered sugar.
Notes
For an extra indulgent touch, top the cake with a dollop of freshly whipped cream. You can also try substituting other fresh fruit, such as mango or pineapple, for the strawberries.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Mexican