Tres Leches Cake for Easter ~ Traditional Mexican Cake

This year's Easter Sunday was a somber and private celebration.  While my husband and I focus on guiding my son to understand the significance of this important day, and week, I've also been trying to develop a food tradition of sorts around this season.  So, when Passion Week rolled in this year, we enjoyed the salad from the previous post mid-week, baked some hot cross buns satuday night, and made this Tres Leches cake in the morning.  

The origin of Tres Leches cake apparently dates back to the 19th century; meaning this cake has a history, a story.  I for one loves food with some history, and especially when one is looking for an Easter Cake, this one seemed to be perfect -- to top it all, it's even coated in an awesome cotton white whipped cream😇

I had made this cake last month for a small group gathering, which unfortunately got cancelled at the last minute; however, the fam loved it.  Another reason why you might want to consider this cake for your own is that it's so simple to put together yet uniquely delicious😋 A cake with a history for a Sunday with the most powerful story -- perfect!!

This recipe was adapted from here.  Please note that this cake is best served chilled, and the longer the sponge cake get to soak up the milk napping inside the fridge the better.  Here's how I made my Tres Leches cake.

Ingredients

Cake Base

1 Cup - All purpose Flour

1 1/2 Tsp - Baking powder

1/4 Tsp - Salt

5  - Eggs, separated

1 Cup - Sugar, divided

1/3 Cup - Milk

1 Tsp - Vanilla extract

Soaking Liquid

1/2 Cup - Evaporated Milk (1/2 cup milk powder dissolved in 1/2 cup water)
1 Can - Sweetened Condensed Milk

1/4 Cup - Whole Milk

For the whipped cream

1 Cup - Whipping cream

3 Tbsp- Granulated Sugar or Powdered Sugar

1/2 Tsp - Vanilla extract

Ground cinnamon for dusting on the top (optional)

Method:

Preheat oven to 180 degrees C. Lightly grease/spray a 9x13'' pan.

In a mixing bowl combine flour, baking powder, and salt. Keep aside.

Separate the eggs into two separate bowls.

Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until the yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 

Pour the egg yolk mixture into the flour mixture and stir gently just until combined (don't over-mix).

Using a hand mixer beat the egg whites on high speed and gradually add the remaining sugar as you mix. Continue beating until stiff peaks starts forming.

Fold the egg whites into the cake batter gently, just until combined. Pour batter into the prepared pan. Make sure to smoothen the top.

Bake the cake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once done, remove from the oven and allow the cake to cool completely.

Meanwhile, combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.  Once the cake has cooled, use a fork to poke holes all over the top of the cake.

Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake and put it back to chill till it's time to serve. The longer it gets to sit in the fridge the better😊

Serve with a dusting of cinnamon powder, as is, or with fresh sliced fruits.

This one's a keeper! Enjoy!