As a little kid growing up, I always looked forward to the day that, I walked in through the house that, I would smell the aromatic and delicious smell of a tasty treat that was baked in an oven. The day, that I walked in through the door and smelled the cake instantly, I could feel a big smile coming on because I knew that, my mom had baked a cake. This cake, wasn't any type of ordinary cake it was a freshly baked tres leches cake. My mother, always said that if, the cake wasn't made from scratch it wasn't a cake that would make a persons heart smile. So, for this cake we will show you how to make a tres leches cake from scratch.
Step 1: The Ingredients
So first we should probably get out the ingredients so that we aren't all over the place as we are mixing and baking. So here is what you will need as far as for the cake.
6 eggs of good size, separated (make sure they are cold it helps!)
2 cups of granulated sugar
2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 a cup of whole milk
1 teaspoon of vanilla extract
-1 12 -ounce can of evaporated milk
-1 12 -ounce can of sweetened condensed milk
-1 cup of heavy cream
-store bought icing/cool whip(really what appeals to you)
-yummy fruits of your choosing like mangos, peaches, papaya, strawberries etc.
Step 2: To Make the Pre-cake
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
Step 3: Making the Cake Mix
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Mix together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. pour into pre-set pan bake until golden, around a 25-30 minute wait
Step 4: Making the Cream Topping
while you wait on the cake to finish baking we will work on the delicious cream part.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.once cake is done let it cool a little then take it out from the oven and while still warm, pour the cream mixture over it. (a helpful tip, it helps to poke holes in the cake before you pour the cream in it,so that it is very moist.) Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours so that the cream soaks in well to the cake.
Step 5: The Wrap Up
Now here is where you get to really get to throw yourself into the cake because you can really put a little of you into it because every on likes to decorate their cakes differently. Plus for me the decorating part is always the funnest because it appeals to your eyes and even though you are supposed to go for what captures your heart and not your eyes, cake does both.