And just like that I have a twelve year old child. It sounds cliché to say, he was just a baby. But honestly I feel like I was just twelve years old. He is almost as tall as me and has a very determined and passionate spirit. I don’t have to ask where that came from. It’s just weird to see it in the human that I have raised.
You know that when I asked what he wanted for this birthday dinner, I was ecstatic that he wanted me to cook his favorite dinner. And he was very specific he wanted Tres Leches cake for dessert. His love for this cake comes from his father.
This cake is super easy to make. You just need to plan ahead. It needs time to soak up the yummy goodness of the three milks in the refrigerator. This can happen in three hours or overnight if that works into your schedule.
For the Cake:
1 cup all-purpose flour
1 1/2 t baking powder
1/4 t salt
5 large eggs, separated
1 cup sugar, divided
1/3 cup whole milk
1 t Mexican vanilla
Tres Leches to add after cake is baked:
1- 12 oz can evaporated milk
1- 14 oz can sweetened, condensed milk
1/4 cup whole milk
16 oz Heavy Cream
3 T Sugar
1 t Mexican vanilla
1/4 t ground cinnamon
Preheat oven to 350 degrees F. Lightly grease a 9×13” pan with nonstick cooking spray.
In a large bowl combine flour, baking powder, and salt. Separate the eggs (yolk and whites) into two separate bowls. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until fully mixed. Add the 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined. Be careful not to over mix.
Use electric mixer to beat the egg whites on high speed. Then gradually add the remaining 1/4 cup of sugar. Continue beating until you have achieved stiff peaks.
Gently add egg whites into the batter. Pour batter evenly into your prepared pan. You want your batter to look even on top.
Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove cake from the oven and cool completely.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a bowl. Once the cake has cooled make small holes all over top of the cake. You can use a fork. This time is used chopstick. (use what you want)
Slowly pour the milk mixture over the the top of the cake. Make sure to pour near the edges and all around. You want that milk to get soaked up everywhere.
Refrigerate the cake for at least 3 hours or overnight, to allow it to soak up the milk.
Before serving, whip the heavy cream, sugar, cinnamon and vanilla until you have stiff peaks. Smooth over the top of the cake.