Tres Leches Cake
For Tres Leches Cake:
Eggs, separated
5
Granulated Sugar, separated
1 cup
Crema Lusso
2 1⁄2 ounces
Vanilla
1 tsp
AP Flour
1 cup
Baking Powder
1 1⁄2 tsp
Salt
1⁄4 tsp
For Tres Leches Mixture:
Crema Lusso
14 ounces
Evaporated Milk
12 ounces
Heavy Whipping Cream
1⁄2 cup
For Whipped Cream Topping:
Heavy Whipping Cream
16 ounces
Confectioners Sugar
3 tbsp
Preheat oven to 350 degrees. Line a 9x13 pan with foil & spray with floured cooking spray, or grease and flour pan. In a stand mixer bowl with paddles, add 5 egg yolks, 3⁄4 cup granulated sugar and beat on medium speed until pale yellow and doubled in volume for about 4 minutes. Stop and scrape down the sides of bowl.
For Tres Leches Cake:
In a mixing bowl, combine Crema Lusso, vanilla, flour, baking powder and salt. Beat on low speed until combined. Don’t overmix. Set aside.
In medium bowl add the egg whites and beat until soft peaks form. Gradually add remaining 1⁄4 cup of sugar and continue to beat until stiff peaks form but egg whites are not dry. Gently fold egg whites into the cake batter. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 32-35 minutes or until cake is set in center, springy to the touch and a toothpick inserted in the center comes out clean. Allow cake to bake in pan on a wire rack. While cake bakes, make the tres leches mixture.
For Tres Leches Mixture:
In a medium bowl, blend Crema Lusso, evaporated milk and heavy whipping cream, whisking until combined. Using a fork, poke holes all over top the cake. Generously drizzle mixture over top of cake, letting it soak in, putting as much over cake as possible including the edges. Allow cake to stand at room temp for about 1-2 hours before covering and refrigerating until chilled, at least 2 hours, or overnight.
For Whipped Cream Topping:
In a stand mixer bowl, add heavy cream and beat on high speed until thickened and spreadable. Add the confectioners sugar and beat to combine. Evenly spread the whipped cream over the cake. Garnish with cinnamon or sliced fruit (optional).
Created exclusively for Crema Lusso by Sydney Evans