Easy but fancy dessert. Perfect for summer dinner parties and potlucks.
| 5 eggs, separated |
| 1 cup sugar |
| 1/3 cup milk (2% or whole) |
| 1 teaspoon vanilla |
1 cup flour |
| 1/2 tablespoon baking powder |
| 1/4 teaspoon salt |
1 can evaporated milk |
| 1 can sweetened condensed milk |
1 cup heavy cream |
| 2-3 tablespoons sugar, to taste |
| fresh chopped strawberries (or other berries) |
Preheat oven to 350. Generously spray 2
- 8 or 9 inch round cake pans with cooking spray (I use silicon pans). Beat egg whites on high until stiff peaks form, set aside. Beat egg yolks and sugar on high until pale yellow. Stir in
milk and vanilla.
Stir flour, baking soda, and salt together and add to the yolk mixture, stir to combine. Gently fold in egg whites to rest of batter until just combined. Gently spread into the two pans. Bake for approximately 20-25 minutes or until golden brown and inserted toothpick is clean. Remove from oven, let cool, and poke holes all over each cake with a fork.
Combine evaporated and sweetened condensed milk in a pourable measuring glass and stir. Pour half of it over each cake (about 1 1/4 cup for each cake). Let cakes sit for about 20 minutes or until all the milk is absorbed. At this point you can also cover the cakes with plastic wrap and store in the fridge for up to one day.
Meanwhile, beat heavy cream and sugar on high until stiff peaks form. Spread layer of whip cream between the two layers of cake and on top. Sprinkle chopped strawberries over the whip cream. Serve immediately (room temperature is preferred).
Adapted from http://thepioneerwoman.com/cooking/tres-leches-cake/
Stir flour, baking soda, and salt together and add to the yolk mixture, stir to combine. Gently fold in egg whites to rest of batter until just combined. Gently spread into the two pans. Bake for approximately 20-25 minutes or until golden brown and inserted toothpick is clean. Remove from oven, let cool, and poke holes all over each cake with a fork.
Combine evaporated and sweetened condensed milk in a pourable measuring glass and stir. Pour half of it over each cake (about 1 1/4 cup for each cake). Let cakes sit for about 20 minutes or until all the milk is absorbed. At this point you can also cover the cakes with plastic wrap and store in the fridge for up to one day.
Meanwhile, beat heavy cream and sugar on high until stiff peaks form. Spread layer of whip cream between the two layers of cake and on top. Sprinkle chopped strawberries over the whip cream. Serve immediately (room temperature is preferred).
Adapted from http://thepioneerwoman.com/cooking/tres-leches-cake/
