Tres Leches Cake

🧂 Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs

  separated
• 1 cup granulated sugar

  divided
• 1 tsp vanilla extract
• 1/3 cup whole milk
• 1 can sweetened condensed milk

  14 oz
• 1 can evaporated milk

  12 oz
• 1/2 cup heavy cream
• 1 cup heavy whipping cream

  for topping
• 3 tbsp powdered sugar

  for topping
• 1/2 tsp ground cinnamon

  for garnish

Instructions

• 1 Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• 2 In a bowl, whisk together the flour, baking powder, and salt.
• 3 In a separate large bowl, beat the egg yolks and 3/4 cup of sugar until pale and
  fluffy.
• 4 Mix in the vanilla extract and whole milk.
• 5 Gently fold in the flour mixture until just combined.
• 6 In another bowl, beat the egg whites until soft peaks form. Gradually add the
  remaining 1/4 cup of sugar and continue beating until stiff peaks form.
• 7 Gently fold the beaten egg whites into the batter, being careful not to deflate
  the mixture.
• 8 Pour the batter into the prepared baking dish and bake for 25-30 minutes, or
  until a toothpick inserted in the center comes out clean.
• 9 Allow the cake to cool completely, then poke holes all over the surface using a
  fork.
• 10 In a bowl, whisk together the sweetened condensed milk, evaporated milk, and
  heavy cream.
• 11 Slowly pour the milk mixture over the cake, ensuring it soaks evenly.
• 12 Refrigerate the cake for at least 2 hours or overnight to absorb the liquid.
• 13 In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff
  peaks form.
• 14 Spread the whipped cream over the chilled cake and sprinkle with cinnamon before
  serving.

Nutrition Info