Tres Leches Cake

On special occasions, Adam and I like to go to places like Cafe Rio or Bajios and get their Mexican dessert, Tres Leches. In my All You magazine last month there was a recipe for it, so I made it! And it tasted exactly the same as the one we buy at the restaurants. It called for things that I already have in my cupboards and my fridge which are my favorite recipes. It was very yummy. I think I will make it again soon. You can actually see the moistness running on the plate at the bottom of the cake in the picture. So Good!

Tres Leches Cake

CAKE:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons salt

6 tablespoons unsalted butter, at room temperature

1 cup sugar

6 large eggs, separated

1/2 teaspoon vanilla extract

SOAK:

1 cup whole milk

1 14-oz. can sweetened condensed milk

1 12-oz. can evaporated milk

TOPPING:

1 1/2 cups whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

Preparation

1. Make cake: Preheat oven to 350°F. Mist a 13-by-9-inch baking pan with cooking spray. In a bowl, combine flour, baking powder and salt.

2. In a bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Add yolks, one at a time, beating after each. Beat in vanilla. Add flour mixture in three parts to form a stiff batter.

3. Using clean beaters and bowl, beat egg whites until peaks form. Stir 1/3 of whites into batter; fold in remaining whites. Spread batter in pan. Bake until a toothpick inserted into center comes out clean, about 30 minutes. Use a fork to poke holes on top of cake. Cool to room temperature on a rack.

4. Whisk together whole, condensed and evaporated milks. Pour over cake, cover and chill for at least 4 hours.

5. To serve, whip cream with sugar and vanilla until firm peaks form. Spread over cake and chill 30 minutes to 1 hour. Garnish with fruit, if desired.