From Kristina Lauren <3
ingredients
1¼ cups all purpose flour
5 eggs, separate the white and yolks
1 cup granulated sugar
1 tsp pure vanilla (please do not use imitation or vanilla flavor)
1 tsp baking powder
½ tsp sea salt
1 (14 oz) can sweetened condensed milk (i like to get this on the Latin foods aisle rather than baking aisle)
1 (12 oz) can evaporated milk
¼ cup whole milk
**some people top their tres leches with whipped cream. i don’t. if you want to, just get reddiwhip and smooth it out**
instructions
1. preheat oven to 350
2. grease and flour a cake pan, preferably 9x13
3. mix the egg yolks and add the sugar while beating on high until the yolks are fluffy
4. mix in the vanilla
5. in a separate bowl, combine flour, baking powder, and salt (i like to whisk it around to evenly distribute)
6. in third bowl beat the egg whites until they form soft peaks, best with a hand or stand mixer
7. slowly fold the whipped egg whites into the yolk mixture using a spatula, just gently turning over the ingredients without knocking the air out of the egg whites
8. slowly add the flour mixture into the yolk mixture and fold ingredients carefully
9. pour the batter into the pan
10. place in center rack, and bake for about 30-40 minutes or until cake tester comes out clean. i test my cakes by touching the center with my finger. if it springs back slightly, it’s done. if the top starts to brown too quickly, place a sheet of aluminum foil over the top to prevent overcooking the surface before the center is baked through.
***allow the cake to cool completely*** like, no warmth. NONE.
11. whisk together evaporated milk, sweetened condensed milk, and whole milk
12. poke holes over the top of the cake with thin skewers or toothpicks
12. slowly pour milk mixture all over the cake, and allow it to soak for about an hour
(if you want to add whipped cream on top, do it now)
Comments
Post a Comment