Tres Leches Cake by Dora Jennings

Originally posted February 5,2009

I want to thank Ashley, a friend of mine from high school, who reminded me to blog about this. I was browsing Facebook and noticed that she was musing about her tres' leches cake. I offered this recipe to her from Dora Jennings, who teaches some of our cooking classes in the store.

This is a fabulous cake and it takes a little work, but it is worth the extra labor. The cake is super-moist and sweet and the topping is a simple, sweetened whipped cream with meaty chunks of mango sitting atop--absolutely rich, sweet, creamy and fruity deliciousness. I will add that this cake is full of wonderful waist-size-increasing calories and should be eaten in moderation--if you can resist. If you are lactose intolerant...sorry--this recipe is a "no go" for you! It IS called 3 milks cake!

Here is Dora's Tres' Leches Cake recipe:

6 Large Eggs (yolks and whites separated into two bowls)

2 Cups Sugar

2 Cups All-Purpose Flour

2 t. Baking Powder

½ Cup Whole Milk

1 t. Vanilla Extract

Preheat the oven to 350 degrees and lightly grease and flour a 9” X 13” rectangular cake pan—set it aside until later.

Get out your stand mixer or hand mixer and beat the egg whites on low speed until soft peaks are formed. Add the sugar gradually with the mixer running and beat until stiff peaks are formed. Add the egg yolks one at a time on low speed until all yolks are incorporated.

Sift the flour and baking powder together to mix. Pour the flour mixture into the egg mixture in thirds and fold as to not deflate the mixture.(Pour in a third of the flour mixture, fold until incorporated and repeat two times. Move quickly!)

Add the vanilla, pour into the cake pan you prepared. Cook 25 minutes or until the cake is golden and set in the middle. A toothpick or cake tester will help you with this. If the tester is inserted and comes out clean you are good to go--if not, bake until it is done.

Cream Topping:

1 14 oz. can of evaporated milk

1 14 oz. can of sweetedned condensed milk

1 Cup heavy cream

In a blender or mixer, combine above ingredients and mix at high speed until well mixed. Pour this mixture over the still-hot cake and allow it to cool to room temperature. The idea is to let this topping seep through the entire cake. Cover and refrigerate.

Final Cream Topping:

2 Cups Heavy Cream

½ Cup Powdered Sugar

1 t. Vanilla Extract

1 Bag of Frozen Mango or 2 Ripe Mangos

After cake has been completely chilled, whip the cream with the sugar and vanilla until soft peaks are formed. I usually use a stick blender for whipping cream. Spread the cream topping evenly on top of the cake and arrange the mango chunks on top and serve. You can use other fruits if you do not like mangos.