Tres Leches Cake from The Pioneer Woman
 
 
Author:
Ingredients
  • 1 cup all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup sugar plus 3 Tbsp, divided
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk (Jane note: I used 2%, everything came out fine)
  • 1 pint plus ¼ cup heavy cream, divided
  • 1 12-oz can evaporated milk
  • 1 14-oz can sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a 9”³ x 13”³ pan.
  2. Combine flour, baking powder and salt in a large bowl and set aside.
  3. Mix egg yolks and ¾ cup of sugar in a mixing bowl. Beat until very light in color (Jane note: I used my hand mixer, you can also use a stand mixer). Add milk and vanilla and beat until just combined. Pour this over the flour mixture and stir gently to combine.
  4. In a separate mixing bowl beat the egg whites on high speed until soft peaks form. Add ¼ cup of sugar and continue beating until the whites are stiff but not dry.
  5. Gently fold the egg whites into the other ingredients. Don’t over mix, stop stirring just before everything is mixed together.
  6. Spread the batter in the pan and bake for 35-45 minutes, or until a toothpick comes out clean. (Jane note: Mine was definitely done by 30 minutes, so keep an eye on it!)
  7. Let cake cool completely. (Jane note: Here is the first part requiring waiting and patience”¦) When the cake is cool, invert onto a platter and poke holes in the surface with a fork. (Jane note: I just left it in the pan because we weren’t serving it to guests and didn’t need it fancy on a platter. Also, I used a steak knife to poke the holes – my fork was sticking to the cake too much, the sharp, thin knife worked better.)
  8. Combine the sweetened condensed milk, evaporated milk and ¼ cup cream. Slowly pour milk mixture over the cake, getting it all around the edges and evenly coating the surface. It will puddle, which is fine. Let cake sit for at least 30 minutes to absorb the milk. (Jane note: more waiting!)
  9. Whip 1 pint of cream with 3 tablespoons sugar (Jane note: I use powdered sugar here because that’s what I like in whipped cream) until thick. Spread over top and sides of cake (Jane note: or just the top if you left the cake in the pan).
  10. Jane note: Here’s the last bit of waiting”¦the cake was good at this point, but it was REALLY good the next day after being refrigerated. I highly recommend eating after it is cold! Totally worth all the waiting and your patience skills will be well-honed! Regardless of when you eat the cake, leftovers need to be refrigerated.
Recipe by This Week for Dinner at https://thisweekfordinner.com/tres-leches-cake-giveaway-three-copies-of-the-pioneer-womans-new-cookbook/