This cake has been haunting me for a very long time. First I saw on Paula Deen’s show years ago, Ingrid Hoffman (I think) making her version. Then a friend of mine demoed a store bought brand, which surprisingly enough was pretty good. Then I saw the recipe on Tasty Kitchen from Ree. That is enough. I need to make this cake pronto!
Jennifer sent out an email about our monthly Euchre gathering, in which she informed us that her mom’s theme was: Mexican Night. EUREKA! I’ve got a cake for that! I quickly replied that I would be in charge of dessert. In our group you have to take ownership pretty darn quick, we have a lot of cooks on board and you don’t want to step on anyone’s toes!
Here is the link to Ree’s cake: ThePioneerWoman.com
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 whole eggs
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
FOR THE ICING:
1 pint heavy whipping cream
3 tablespoons sugar
Preheat oven to 350 degrees F . Spray a 9 x 13 baking pan with cooking spray.
Combine flour, baking powder, and salt in a large bowl. Set aside.
Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a medium bowl/pitcher (something that will make it easy to pour the mixture) . When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake.
If you wish, decorate cake with whole or chopped maraschino cherries, or have the cherries in a side bowl for those who want some on their cake. Cut into squares and serve.
ABSOLUTELY DELICIOUS! It is almost a angel food cake that overloaded itself in rich milky madness! How’s that for a description!
Printer Friendly: Tres Leche Cake
Peace and Eureka,