2018 KEEN YOUNG COOK FINALIST: BETH ROBINSON

Tres Leches Cake

"The Tres Leches cake is very popular in Latin America. My friends and I would usually make it for parties. Usually, we serve it with Maraschino cherries but I haven't been able to find them here. I've noticed that people in the UK like having custard or cream with their desserts but with Tres Leches it's not necessary because it's such a moist cake. My friends love it."

Ingredients

  • 1 cup of sugar

  • 5 egg yolks

  • 5 egg whites

  • 1/2 cup of milk

  • 1 teaspoon vanilla extract

  • 1 cup flour

  • 1 and 1/2 teaspoons baking powder

  • 1 can condensed milk

  • 1 can evaporated milk

  • 2 cups whipping cream

This is for 8 people!  Yum :)

Method

  1. Heat oven to 175 degrees.  Butter up a 23cm baking pan.  Try to get the corners especially.

  2. Put the egg yolks in a bowl.  Get your electric mixer.  Add 3/4 cup sugar to the yolks, while beating. 

  3. Beat until the yolks look almost white and spongy.  Slow down the mixer, add the milk, vanilla, flour and baking powder.

  4. In another bowl, beat the egg whites until they form soft peaks. 

  5. ​Without slowing down the mixer, add the remaining sugar little by little. 

  6. Keep beating until the peaks become firm.  Fold the egg whites into the yolk mixture and then pour into the baking pan.

  7. Bake for 45-50 mins.

  8. After, the cake is ready, take a knife and run it around the edges of the cake in the pan.  Cool the cake down then take off the brown "skin" from the cake.

  9. Mix the condensed milk, the evaporated milk and 1/4 cup whipping cream. 

  10. Pour this mixture over the cake, little by little so that the liquid is absorbed. 

  11. Whatever liquid is left, put it aside and keep it in the fridge; you can add it when serving the cake.

  12. Take the rest of the whipping cream and beat it until it resembles chantilly cream.  Cover the cake with it and put in the fridge.

  13. Serve Cold.

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