For a fun weekend treat, I made Jim one of his favorites, Tres Leches Cake. I mostly followed a recipe from All Recipies.com for Tres Leches Cake, but I did make enough changes that I thought it was worth noting here.
Ingredients:
- 1 cup white sugar, divided
- 5 egg yolks
- 5 egg whites
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk (I used 2% and it worked fine)
- 1 pint heavy whipping cream, divided
- Maraschino cherries
- Preheat oven to 350 degrees F. Spray a 9x13 baking pan with non stick cooking spray and flour.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. I would recommend using the 1/3, 1/3, 1/3 method: 1/3 stir directly in, 1/3 fold in, and 1/3 at the end just barely mixing. Pour into prepared baking pan.
- Bake for 45 minutes until toothpick comes out clean. Allow to cool for 10 minutes.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
- Using a fork, pierce the entire surface of the cake. I gave the fork a quarter-turn as I pulled it out of the cake to ensure maximum perforation.
- Pour milk mixture over the cake and refrigerate overnight.
- Whip the remaining whipping cream and top the cake with the whipped cream. Garnish with cherries.
