Tres Leches Cake

Hello, Cinco de Mayo-ers!  Just because it's June doesn't mean you can't celebrate with some traditional Tres Leches Cake.  This light cake is great for summer parties or any occasion.

Yield: 15 servings

Ingredients:

For the cake:
1 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 eggs (separate whites from yolks)
1 c. sugar (1/4 c. plus 3/4 c.)
1/3 c. skim milk
1 tsp. vanilla extract
1 can evaporated milk
1 can sweetened condensed milk
1/4 c. heavy cream

For the icing:
1 3/4 c. heavy cream
3 Tbsp. sugar
1 lb sliced strawberries

Preheat the oven to 350 degrees F and spray the 9 x 13 inch pan.  Next, combine the flour, baking powder and salt in a mixing bowl.  Set aside.  Beat 5 egg yolks with 3/4 c. sugar until yolks change to a pale yellow color.  Add skim milk and vanilla to the mixture and stir.  Pour egg yolk mixture over the flour mixture and fold in gently until mixed well.  Set aside.
 

Beat egg whites on high until peaks form (about 5 mins).  Add the remaining 1/4 c. of sugar and beat until egg whites are stiff.  Fold egg white mixture into the batter until the egg whites are no longer visible.

Pour mixture into the pan and spread it evenly.

Bake for 35 mins or until a toothpick comes out clean.  Allow to cool (or cover and freeze for 20 mins). In a small container, combine evaporate milk, condensed milk and 1/4 c. heavy cream.  Poke the surface of the cake several times with a skewer or fork (make sure you have plenty of holes for the mixture to sink in). 

Drizzle all of the milk mixture evenly over the cake (I used a Blender Bottle to shake the mixture well).  Next, allow the cake to absorb the milk mixture in the fridge (about 30 mins).  Whip 1 3/4 c. heavy cream with 3 Tbsp. sugar until thick and fluffy. 

Spread the whipped cream on the cake.  

Cut the cake into slices and add strawberries on top of each piece.  And enjoy!

 This recipe is based on The Pioneer Woman's Tres Leches Cake recipe.