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- 1 cup sugar
- 5 x eggs
- 1/3 cup milk
- 1/2 tspn vanilla extract
- 1 cup plain flour
- 1 1/2 tspn baking powder
- 1/2 tspn cream of tartar
- 1 x can evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy (or whipping) cream
- 1 tspn vanilla extract
- 1 Tbls light rum
Tres Leches Cake (serves 8-10)
Preheat oven to180C.
Generously butter a 13 x 9-inch baking dish.
For the cake:
Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.
Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.
Bake the cake until it feels firm and an inserted toothpick comes out clean, about 35 to 45 minutes (check your cake after about 25 minutes as mine cooked more quickly.)
Let the cake cool completely on a wire rack. Unmold unto a large, deep platter. Pierce the cake all over with a fork, taking care to not tear it up.
For the milk syrup:
Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
You can serve the cake as it is, or you can go a little crazy and top the cake with a layer of sweetened whipped cream and some fruit salsa, which is what we did at Mi Casa-Su Casa.