Tres Leches Cake Recipe From America's Test Kitchen
Tres Leches Cake is a beloved dessert of Latin American origin, and is the perfect way to end a meal or celebrate any special occasion. This version comes from the America's Test Kitchen and it is sure to be the star of any gathering.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 large eggs, separated
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup vegetable oil
For the Tres Leches Milk Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup heavy cream
For the Whipped Cream Topping:
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Making the Cake
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Gradually add 1 cup of the sugar and continue to beat until the whites are glossy and form stiff peaks. Transfer the egg whites to a medium bowl and set aside.
In the same stand mixer bowl (no need to wash it out), beat the egg yolks on medium speed until pale yellow and doubled in volume. Add the remaining 1 cup of sugar, the vanilla, and the milk and oil and beat until combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Gently fold in the egg whites until just combined.
Pour the batter into the prepared pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Making the Tres Leches Milk Mixture
In a medium bowl, whisk together the condensed milk, evaporated milk, and cream until combined. Poke the top of the cooled cake all over with a skewer or fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes before serving.
Making the Whipped Cream Topping
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form. Spread the whipped cream over the top of the cake and serve.
Nutrition
This recipe makes 12 servings. Each serving contains 740 calories, 40 grams of fat, 58 grams of carbohydrates, and 28 grams of protein. The cake is also high in sugar, so it should be enjoyed in moderation.
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