Tres Leches Cake

One of Enrique's Favorites.
This recipe makes one big cake (9 x 13) or two smaller sized cakes. I have only ever made two smaller ones because I don't have a larger pan.
This recipe is from Patricia Jinich's website "Pati's Mexican Table" with some slight modifications.

What you need:
For CAKE
9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups all purpose flour

For SAUCE
1 can sweetened condensed milk (* or 1 1/2 cans if you like it sweet)
1 can evaporated milk
1 cup milk ( I use 2% milk, but I am sure whole would be even more delicious)
1 tablespoon vanilla extract

For TOPPING
2 cups heavy whipping cream
1/4 cup confectioners' sugar
strawberries (optional)

Prepare: Oven: 360 degrees. 


Butter a 9 x 13 inch pan or two smaller pans (I use one round 9 in. pan and one square 8x8 in. pan). You can line the bottom of the pan(s) with parchment paper to make it easier to take out.

Pour the egg whites into the large bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. The beaten eggs whites & sugar almost fill the large bowl of my mixer.Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl. Make sure the mixing bowl is large! 

Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow.  Stir in the vanilla and continue beating for another minute. Turn off the mixer.

Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.

Pour the batter into the prepared cake pan(s) and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.

Once it cools down, turn it onto a platter.  Remove the parchment paper and cover the top with an upside down platter and invert again. It is easiest if you put it right onto the platter you will serve it on. It is hard to move once it is all wet.The platter should be large enough to hold the cake and the milk& vanilla sauce you are going to pour on the cake. Using a fork,poke wholes all over the cake so that it will better absorb the vanilla sauce.  Poke a lot of holes! It looks ugly, but that is how the milk gets down into the cake. You will be covering it up with whip cream anyway. 

In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce slowly over the cake. Make sure it gets down into the holes you poked in the previous step. If you didn't use all the liquid, let the cake absorb for a few minutes and then pour again. 

If you are using strawberries, slice them and place on top of the cake.

In the bowl of your mixer, whip up the heavy cream with the confectioners' sugar on medium-high speed until the mixture holds up stiff peaks, 2-3 minutes.  You will know when it is done- you can try it!  Spread the whipped cream all over the cake. 

eat.