This cake is amazing! Tres Leches Cake (three milk cake) is from Latin American origin.It’s basically a sponge cake soaked with a mixture of three types of milk;evaporated,condensed and heavy cream and frosted with luscious Chantilly cream.Originally this cake is made in a single layer sheet cake.I decided to give it a little twist by slicing it in half and adding a hint of rum and raspberries.Ohhh.. the taste is heavenly! Very moist and not too sweet.
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs separated
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can(12 ounces) evaporated milk
1 can(14 ounces) sweetened condensed milk
1/2 cup heavy whipping cream
2 tablespoons dark rum (optional)
2 1/2 cups heavy cream
4 tablespoons powdered sugar
8-12 oz. Raspberries
1.Preheat oven to 350 degrees.Line and grease a 9 inch round pan.
2.In a large bowl,whisk together the flour,baking powder and salt;set aside.
3.In a bowl of an electric mixer fitted with whisk attachment,whisk the egg yolks and 3/4 cup sugar until the mixture is thick and pale yellow.
4.Add the whole milk and vanilla and mix to combine.
5.Pour the egg yolk over the flour mixture and,using a rubber spatula,gently fold together until thoroughly combined.
6.Clean out the bowl and the whisk.Towel dry.
7.Add the egg whites to the bowl and whisk on high speed until soft peaks begin to form.With the mixer still running,pour the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.
8.Working in three batches,gently fold the egg whites into the batter until just combined.
9.Pour batter into the prepared pan and smooth the surface with spatula.
10.Bake for about 30 minutes,or until toothpick inserted in the center comes out clean.Let the cake cool completely.
11.Mix together evaporated milk,condensed milk,rum and heavy cream together in a small pitcher or glass measuring cup.
Chantilly cream:Whip heavy cream and powdered sugar until thick and stiff peaks form.
12.When the cake is cool,Slice the cake in half to have total of two layers.
13.Lay the first layer on the cake plate upside down.
14.Pierse the surface of the cake with fork or toothpick.
15.Slowly drizzle half of the milk mixture over the top of the cake,making sure to get around the edges of the cake.
16.Spread a thin layer of Chantilly cream and arrange raspberries all over the first layer of the cake.
17.Place the second layer on top of the raspberries.Pierce the cake surface with fork or toothpick really well.Slowly and gently drizzle the milk mixture,giving some time for the cake to absorb liquid and continue to drizzle the milk mixture.
18.Spread chantilly cream all over the cake top and sides.Decorate as desired.
Cake base adapted from pioneerwoman.com