Step-by-Step Guide to Make Speedy Tres Leches (3 Milk Cake)

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tres leches (3 milk cake). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tres Leches (3 Milk Cake) is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tres Leches (3 Milk Cake) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook tres leches (3 milk cake) using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Tres Leches (3 Milk Cake):

1. Take Cake Mixture:
2. Prepare 1 cup all-purpose flour
3. Make ready 1 1/2 tbsp baking powder
4. Prepare 1/4 tsp salt
5. Make ready 5 large Eggs, seperated
6. Make ready 1 cup white sugar
7. Make ready 1/3 cup whole milk
8. Prepare 1 tsp vanilla extract
9. Make ready Tres Leche Mixture:
10. Prepare 1/2 cup heavy cream
11. Get 1 can evaporated milk
12. Prepare 1 can sweetened condensed milk
13. Prepare 1 tsp orange extract
14. Get Whipped Cream Topping:
15. Make ready 1 pints whipping cream
16. Take 3 tbsp white sugar
17. Make ready 1 tbsp vanilla extract
18. Take Maraschino cherries for garnish

Steps to make Tres Leches (3 Milk Cake):

1. Preheat oven to 350°. Grease and flour a 9×13 inch cake pan. Set aside.
2. Sift all dry ingredients, EXCEPT for the white sugar and set bowl aside.
3. Separate the eggs. Beat the egg yolks with 3/4 cup of sugar on high till pale yellow and almost doubled in volume. Stir in the milk and vanilla extract. Pour wet mixture over dry mixture and stir ever so gently until well combined.
4. Beat the egg whites on high until soft peaks form. Add the remaining 1/4 cup of sugar and beat until the egg whites are stiff, but not dry.
5. Fold the egg white mixture into the batter very gently until well combined. Pour the batter into the 9×13 pan. Smooth out the batter with an offset spatula.
6. Bake the cake until done, about 30-35 minutes. Remove cake from oven and let cool in pan for about 15 minutes. Turn over onto a rimmed platter. Pierce holes all over the cake with a fork. Be careful not to break the cake while doing this.
7. LECHE MIXTURE: Add all ingredients into a bowl and whisk until well combined. About 5-7 minutes.
8. Pour the leche mixture all over the cake slowly. Being sure that the whole cake gets soaked up with the liquid. Place cake in refrigerator to allow cooling for about 20 minutes while you work on making the whipped topping.
9. WHIPPED ICING: In a stand mixture pour the pint of whipping cream. Beat on low for 3 minutes. Gradually increase the speed and start adding the sugar 1 tablespoon at a time. Now add the vanilla extract. Beat the whipped topping until firm. Ice the whole cake and garnish with maraschino cherries if desired. Place cake back into refrigerator for atleast 2 hours to firm up. The colder, the better.
10. Enjoy!!

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