Tres Leches Cake is a poke cake that is light, fluffy, and creamy. It is soaked in three different kinds of milk. There are berries on the side of the treat and whipped cream on top of it.
– 1cupall-purpose flour – 1 1/2teaspoonsbaking powder – 1teaspoonbaking soda – 1/2teaspooncinnamon – 1/4teaspoonnutmeg – 1/4teaspoonsalt – 5large eggsseparate whites from yolks in different bowl – 1cupgranulated sugardivided into 3/4 and 1/4 cup – 1/2cupwhole milk – 1teaspoonvanilla extract – 12ouncescan evaporated milk – 14ouncescan sweetened condensed milk – 1/3cupwhole milk – 4cupsheavy whipping creamcold – 2envelopeswhipped cream stabilizeroptional – 1/3cuppowdered sugarmore if you want it sweeter – 1teaspoonvanilla extract – Ground cinnamon – Sliced strawberrie
Ingredients
Warm the oven up to 350 degrees F.Spread some non-stick baking spray or butter on a 9x13" pan and set it away.
Put the flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a basin of medium size and mix them together.
In the bowl containing the egg yolks, add half a cup of sugar and mix it on high speed until it reaches a pale yellow colour.
Combine the vanilla essence and the half cup of milk by whisking them together until they are completely incorporated.
When you add the egg yolk mixture to the dry ingredients, whisk it gently until it is completely incorporated, taking care not to overmix the ingredients.
Using an electric mixer, beat the egg whites on high speed until they are fluffy. Then, add the last ¼ cup of sugar slowly while beating the egg whites until stiff peaks form.
Fold the egg whites into the cake batter gently, just until combined. Put the cake batter into the pan that has been made, and use a spatula to smooth the top.
Bake the cake for 25 to 35 minutes, or until a toothpick stuck in the middle comes out clean.Come out of the oven and let it cool all the way down.
Make holes in the cake's top with a fork or straw.Put the evaporated milk, sweetened condensed milk, and whole milk in a big measuring cup.
Pour the milk mixture evenly over the cake, paying attention to the borders.Refrigerate the cake for 6 hours or overnight to absorb the milk mixture.
Beat heavy cream, stabiliser, sugar, and vanilla in a large bowl until hard peaks form. Spread on cake and smooth with spatula.Top with cinnamon and sliced strawberries.
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