Tres Leches Cake
"This golden sponge cake, a native of Latin America, is liberally soaked with tres leches (three milks: condensed, evaporated, and heavy cream), and would seem, at first read-through of the recipe, to be unbearably sweet — to say nothing of soggy. But the cake itself is only mildly sweet; and it's literally a sponge cake, soaking up and holding the liquid so that each mouthful is a just-sweet-enough, super-moist delight. Garnish the traditional way, if desired, with mango or other tropical fruits. Or simply dust with cinnamon, and enjoy this rich, creamy cake all on its own...."
INGREDIENTS
•
1 6 large eggs, separated
•
1 1/2 teaspoon cream of tartar, or 1/4 teaspoon lemon juice
•
1 1 1/2 cups sugar
•
1 1/3 cup cold water
•
1 2 teaspoons vanilla extract
•
1 1 teaspoon almond extract
•
1 2 teaspoons baking powder
•
1 1/2 teaspoon salt
•
1 1 1/2 cups King Arthur Unbleached All-Purpose Flour
•
1 1 cup heavy or whipping cream
•
1 1 can (14 ounces) sweetened condensed milk
•
1 1 small can (5 ounces) evaporated milk; or substitute 1/2 cup + 2 tablespoons half & half
•
1 2 teaspoons vanilla extract; or 1 tablespoon brandy or light rum
•
1 6 large eggs, separated
•
1 1/2 teaspoon cream of tartar, or 1/4 teaspoon lemon juice
•
1 1 1/2 cups sugar
•
1 1/3 cup cold water
•
1 2 teaspoons vanilla extract
•
1 1 teaspoon almond extract
•
1 2 teaspoons baking powder
•
1 1/2 teaspoon salt
•
1 1 1/2 cups King Arthur Unbleached All-Purpose Flour
•
1 1 cup heavy or whipping cream
•
1 1 can (14 ounces) sweetened condensed milk
•
1 1 small can (5 ounces) evaporated milk; or substitute 1/2 cup + 2 tablespoons half & half
•
1 2 teaspoons vanilla extract; or 1 tablespoon brandy or light rum
ADVERTISEMENT