Churro Tres Leches Cake

Allergens

Eggs, Milk, Wheat

Ingredients

• 1. 1 ½ cups all
• purpose flour 2. 1 ½ tsp baking powder 3. ¼ tsp salt 4. 5 large eggs, separated 5. 1 cup granulated sugar 6. 1 tbsp pure vanilla extract 7. 1 can (14 oz) sweetened condensed milk 8. 1 can (12 oz) evaporated milk 9. 1 can (12 oz) coconut milk 10. 1 tsp ground cinnamon 11. ¼ tsp ground nutmeg

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch cake pan.
2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat egg yolks with sugar until pale and thick. Stir in vanilla extract.
4. Gradually add the dry ingredients to the egg yolk mixture, alternating with milk, beginning and ending with the dry ingredients.
5. In a separate bowl, beat egg whites until stiff peaks form. Fold them gently into the batter.
6. Pour the batter into the prepared cake pan and bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Combine sweetened condensed milk, evaporated milk, and coconut milk in a bowl. Once the cake has cooled slightly, pierce it all over with a fork and pour the mixture evenly over the top. Allow to absorb for at least 1 hour.
8. Chill the cake until ready to serve. Dust with cinnamon and serve with a side of dulce de leche for an extra touch of indulgence.

Chef’s Insight

The combination of churro and tres leches creates a decadent dessert that is perfect for celebrations or special occasions.

Notes

For a more intense churro flavor, add 2 tsp ground cinnamon and ¼ tsp ground nutmeg to the cake batter.