Tres Leches Cake Recipe | 3 Milk Cake

Instructions

1. In a large bowl whip, the egg whites with cream of tartar; when it starts to dense foamy add little by little 40 g of sugar and whip until stiff peaks form.
2. In a medium-size bowl place the egg yolks, 40 g of sugar, vanilla, milk and mix until foamy.
3. Add flour, baking powder, and cornstarch and mix just until combined (don’t overmix!).
4. Add 2 tbsp of egg whites mix in the yolks mix and well combine. Place the egg yolk mix into the egg whites mixture and gently fold until combined.
5. Place the cake batter into a lined and greased 20x20 cm - 8x8 inch cake pan and spread evenly.
6. Tap 2-3 times the pan on the work surface to eliminate big air bubbles.
7. Bake in a preheated oven at 160°C – 320°F for 20 minutes or until a toothpick comes out clean.
8. Let cool down slightly then remove the cake from the cake pan and cool down completely.
9. Meanwhile, prepare the Milk Bath:
10. In a small saucepan place milk, condensed milk, whipping cream (or evaporated milk) and 1/2 scraped vanilla bean.
11. Heat over low-medium heat for about 2 minutes (don’t bring to a simmer!) and well combine.
12. Place the cake over a parchment paper and into the cake pan.
13. Use a fork to poke holes all over the cake’s surface.
14. Pour gradually all the Milk Bath onto the cake.
15. Cover the cake with plastic wrap and refrigerate it for at least 2 hours (or overnight) to allow it to soak up the milk.
16. Whip the whipping cream until medium-stiff peaks.
17. Remove the cake from the pan and smooth whipping cream over the top of the cake.
18. Trim the edges with a serrated knife (optional) and cut into 9 equal squares. Serve it.
19. Enjoy!