September 26, 2005
Bizcocho Tres Leches (Three Milks Cake)
I have seen Three Milks Cake on menus and even on the Food Network, but I've never actually tasted it. So, after seeing it on Stef's blog a few weeks ago, and because it sounded so similar to my coconut cake, I decided it was time to try it. I actually went with a recipe on this blog. When I followed this link left by a commenter on Stef's blog, I saw that it was a homemade recipe for this cake. I figured since I have been majorly lacking in the culinary department lately, I was up for the challenge of making this from scratch. Making it from scratch somehow made me feel like the culinary diva I wish I was again.
This is the recipe I followed:
Cake Mix
2 cups all purpose flour
1 tablespoon baking powder
6 eggs, separated
1 cup granulated sugar
1/3 cup whole milk
1 teaspoon vanilla
- Preheat oven to 375° F.
- Grease and flour a 13" x 9" baking pan.
- Combine flour and baking powder and set aside.
- Using an electric mixer, whip egg whites until frothy.
- Add in granulated sugar and continue mixing until stiff peaks are formed (about 5 - 7 minutes on medium speed).
- Continue mixing and add in one egg yolk at a time until incorporated.
- Add in flour/baking powder mixture and milk. Alternate by starting and ending with flour/baking powder mixture.
- Add vanilla.
- Pour into a greased and floured 13" x 9" baking pan. Bake at 375° F for 30 - 35 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven, and cool for 10 minutes. DO NOT REMOVE FROM PAN.
- Poke holes all over the cake using a thin spoon handle. Set aside.
Three Milks Mixture
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
3 cups heavy cream
- Add tres leches to a bowl and stir to combine.
- Place half the milk mixutre in a heavy-bottomed sauce pan and bring to a boil. Be careful not to scorch, you don't want the sugar in the condensed milk to carmelize or burn.
- Add in the rest of the milk mixture and remove from heat.
- Pour slowly over cake until all absorbed
- Chill in the refrigerator for at least an hour.
Whipped Topping
1 cup heavy cream
1 cup granulated sugar
juice of 1 lime, strained to remove pulp
- Combine heavy cream, sugar and lime juice in a bowl and whip until stiff peaks are formed.
- Spread over top of cake and chill in refrigerator until ready to serve.
Ta Da! This cake is so moist and yummy!
