Tres Leches (3 Milks)

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

Cake:
9 eggs separated
1 cup sugar
1 Tbsp vanilla extract
2 cups all purpose flour

Sauce:
14 oz can sweetened condensed milk
12 oz evaporated milk
1 cup heavy cream
1 Tbsp vanilla
1 Tbsp rum

Topping:
1-1/2 cup heavy whipping cream
1/4 cup confectioner’s sugar

Instructions

Preheat oven to 350 and butter 9x 13 pan, lining with parchment paper cut to fit pan

Cake:

1. Beat egg whites for 4-5 minutes or until soft peaks, gradually adding sugar, and continue beating until stiff peaks form
2. Beat egg yolks with clean beaters for 5-6 minutes or until creamy in color, stir in vanilla and beat another minute
3. Gently pour the egg yolk mixture into the white mixture folding gradually and keeping volume
4. Fold in flour, scraping bowl sides often but gently
5. Pour batter into prepared pan and bake for 22-25 minutes, till top is tanned and toothpick comes out clean
6. Let cake cool on rack
7. Once cool, gently poke top all over with fork, flip onto platter and poke new top of cake

Sauce:

1. Mix together sweetened condensed milk, evaporated milk , cream, vanilla and rum
2. Pour sauce over the cake
3. Cover and refrigerate 2-3 hours or overnight  **Great to do ahead

Topping:

1. Whip heavy cream until soft peaks, add sugar and whip another 1-2 minutes
2. Spread whipped cream all over soaked cake
3. Optional: sprinkle with cinnamon on top or serve with fresh strawberries