Tres Leches Cake

Name: Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Yield: 24
Cuisine: Mexican,
Ingredients: 1 cup flour; 1/2 tsp McCormick® Cinnamon, Ground; 1/4 tsp salt; 6 eggs at room temperature, separated; 1 cup plus 2 tablespoons sugar divided; 3/4 cup milk divided; 3 tsps McCormick® Pure Vanilla Extract divided; 1 can (14 oz) sweetended condensed milk; 1 can (12 oz) evaporated milk; 1 cup heavy cream

Tres leches is a moist and dense cake from Latin America that is soaked with a mixture of three milks -- sweetened condensed milk, evaporated milk and heavy cream.

20m

PREP TIME

30m

COOK TIME

183

CALORIES

10

INGREDIENTS

Servings: 24

Ingredients

1 cup flour
1/2 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon salt
6 eggs, at room temperature, separated
1 cup plus 2 tablespoons sugar, divided
3/4 cup milk, divided
3 teaspoons McCormick® All Natural Pure Vanilla Extract, divided
1 can (14 ounces) sweetended condensed milk
1 can (12 ounces) evaporated milk
1 cup heavy cream

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Mix flour, cinnamon and salt in small bowl. Set aside. Beat egg yolks and 3/4 cup of the sugar in large bowl with electric mixer on high speed 5 minutes or until light and fluffy and doubled in volume, scraping sides of bowl occasionally. Gradually beat in 1/2 of the flour mixture, 1/4 cup of the milk, 2 teaspoons of the vanilla, then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.
2 Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Gradually beat in 1/4 cup of the remaining sugar until stiff peaks form. Stir 1/3 of the egg white mixture into the batter until well blended. Gently stir or fold in remaining egg white mixture. Pour evenly into greased 13x9-inch baking pan.
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Meanwhile, mix remaining 1/2 cup milk, sweetened condensed milk and evaporated milk in medium bowl until well blended. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly. Pour milk mixture slowly over cake. (Milk mixture will be slowly absorbed by the cake.) Cool completely. Cover.
4 Refrigerate at least 3 hours or overnight for best results. Beat cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream. Refrigerate until ready to serve.