Layered Tres Leches Cake
Recipe GLPR6438f0867167af
A luxurious Latin American dessert featuring two delicate sponge layers infused with a sweet three-milk mixture, topped with whipped cream frosting and fresh strawberries. This impressive cake layers fluffy cake with creamy frosting and ripe fruit for an elegant presentation.
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Ingredients
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
5 eggs, separated
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup evaporated milk
½ cup sweetened condensed milk
½ cup heavy whipping cream
2 cups heavy whipping cream for frosting
¼ cup granulated sugar
1 pound fresh strawberries
Directions
Prepare two 8-inch round cake pans by greasing and flouring them. Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Separate the eggs into two large bowls, keeping yolks and whites separate.
Using an electric mixer, beat the egg yolks with ¾ cup sugar on high speed for about 2 minutes until the mixture becomes pale yellow. Stir in ½ cup evaporated milk and the vanilla extract until combined.
Pour the flour mixture over the yolk mixture and beat on low speed until just combined. Do not overmix.
With a clean, dry whisk, beat the egg whites on high speed until soft peaks form, about 1 minute. Gradually add the remaining ¼ cup sugar while beating on high speed until stiff peaks form, about 1 minute more. Do not overbeat.
Gently fold the beaten egg whites into the yolk and flour mixture in two additions until just combined. Divide the batter evenly between the two prepared pans.
Bake at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on wire racks until completely cooled to room temperature.
Once cooled, trim the edges of each cake layer with a serrated knife to even them out. Prepare the three-milk syrup by stirring together the ½ cup evaporated milk, ½ cup sweetened condensed milk, and ½ cup heavy cream in a measuring cup with a pouring lip.
Place one cake layer flat side down on a serving platter. Using a fork, gently poke the top surface all over, pressing through to create small holes that go completely through the depth of the cake. Slowly spoon half of the three-milk syrup over this layer, allowing it to absorb.
While the syrup absorbs, prepare the frosting: Freeze a mixing bowl and whisk attachment for 15 minutes. Ensure the 2 cups heavy cream is very cold. Beat the cold cream and ¼ cup sugar on high speed until thick and spreadable, about 1 to 2 minutes. Be careful not to overbeat. Refrigerate the frosting until ready to use.
Generously spread a layer of frosting over the first cake layer. Slice the fresh strawberries and arrange them over the frosting.
Take the second cake layer and use a fork to poke holes all over the flat side. Place this layer poked side down over the strawberries on the first layer. Slowly pour the remaining half of the three-milk syrup evenly over the top layer.
Allow the cake to stand for 10 to 15 minutes for the syrup to soak in. Frost the top and sides of the entire cake with the remaining whipped cream frosting, smoothing it with a cake spatula. Decorate the top with halved strawberries arranged around the border if desired.
