Tres Leche Cake

From Natashaskitchen.com

 

Cake:

1 cup flour

1 ½ tsp baking powder

¼ tsp salt

5 eggs

1 cup sugar, divided into ¾ cup and ¼ cup

1 tsp vanilla

⅓ cup milk

Syrup:

12 oz evaporated milk

9 oz sweetened condensed milk

⅓ cup heavy whipping cream

Frosting:

2 cups heavy whipping cream

2 Tbsp granulated sugar

1 cup berries, to garnish, optional

Preheat the oven to 350 ° and butter a 9x13 casserole pan.

In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into two other bowls.

Beat egg yolks with 3/4 cup sugar with an electric mixer until yolks are a pale yellow (2 minutes). Stir in ⅓ cup milk and 1 tsp vanilla.

Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining ¼ cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).

Pour egg yolk mixture over the flour mixture and combine gently with a spatula. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚ for 30-35 minutes or until a toothpick comes out clean.

For the 3-Milk Syrup:

In a large measuring cup, combine ⅓ cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake. Let the cake rest for 30 minutes to absorb the milk. You can cover and refrigerate overnight at this point if desired.

To Make the Whipped Cream Frosting:

Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 ½ to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.