Ingredients for Tres Leches Cake From Cafe Central El Paso
- 6 large eggs
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- All Purpose Flour
- 2 ½ teaspoons baking powder
- 1 cup whole milk (plus 1 (12-ounce) can evaporated milk and 1 (12-ounce) can sweetened condensed milk)
- Vanilla Extract
- ½ teaspoon cream of tartar
- Heavy Cream
- Evaporated Milk
- Sweetened Condensed Milk
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How to Make Tres Leches Cake From Cafe Central El Paso
- **Cake:**
- Preheat oven to 350°F (175°C).
- Separate 6 large eggs, reserving whites at room temperature.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Beat for 2-3 minutes on medium-high speed until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 ½ teaspoons baking powder.
- In another bowl, combine 1 cup whole milk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and the wet ingredients to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined after each addition.
- In a clean bowl, beat egg whites with ½ teaspoon cream of tartar until stiff peaks form. Gently fold into the batter using a large spatula.
- Grease and flour a 9x13 inch baking pan.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan.
- **Three Milks:**
- In a large bowl, gently whisk together 1 (12-ounce) can evaporated milk, 1 (12-ounce) can sweetened condensed milk, and 1 cup whole milk. Do not beat or refrigerate the canned milks beforehand.
- **Cream Icing:**
- In a large bowl, beat 2 cups heavy cream with ½ cup powdered sugar until stiff peaks form.
- Once the cake is completely cool, carefully peel off any thin, browned crust from the top.
- Frost the sides of the cake, leaving a small lip at the top to contain the milk mixture.
- Pour the three-milk mixture evenly over the top of the frosted cake.
- Frost the top of the cake with the remaining icing.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to absorb the milk mixture.
- Serve and enjoy! Serves 12.
Nutrition Information (Approximate per serving)
Sodium
137 g
Sugar
2352g
Fat
1774g
Carbs
277g
