The man chefs made Mexican brunch today (nom nom nom), so this lady baker opted for a classic Mexican cake to bring for dessert. I’ve made tres leches a time or two before, but this was by far the fastest (most recipes call for a multi-hour soak!) & most successful. The cake was so spongy that it sopped up lots of liquid in a relatively short amount of time, and I know it’ll be even better tomorrow!
To recreate this sweet, make sure you have the following:
1 c & 3 tbl sugar
1 c flour
1.5 tsp baking powder
1/4 tsp salt
1/4 c whole milk
1 pint + 1/4 c heavy whipping cream
1 can condensed milk
1 can evaporated milk
Preheat your oven to 350 & prep a large rectangular pan. Start by mixing your yolks & 3/4 cup of sugar until they’re pale yellow. While that’s mixing, mix your dry ingredients in a large bowl. Add the milk & as much vanilla as you want to the pale yellow mixture & then gently fold into your flour mixture. Next, take your egg whites & the remaining 1/4 cup of sugar and mix those until the peaks are stiff. Be patient and wait for those peaks, then gently fold that into the mix. Pour into your prepped pan and bake for 30ish minutes or until you pass the toothpick test.
Let your cake cool & then poke holes in it with a fork. Combine 1/4 c heavy whipping cream, evaporated & condensed milks in a pitcher & pour it all over the cake watching it slowly sopp up all this sweet milky mixture. Let that cake relax and make your whipped cream topping. I made a simple whipped cream with 3 tbl. sugar, 1 pint heavy whipping cream, and vanilla & cinnamon to taste. Try to be as patient as possible to let the flavors absorb, but slice this baby whenever you please.