Caribbean Rum-Infused Tres Leches Cake

Allergens

Milk, Eggs

Ingredients

• 3 large egg whites 1 cup granulated sugar 2 cups all
• purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups whole milk 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk 1 cup Caribbean rum 1 tablespoon pure vanilla extract 1 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until sugar is fully incorporated and mixture is glossy.
3. In another bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the egg white mixture alternately with milk, beginning and ending with the dry ingredients. Stir in vanilla extract and 1/2 cup Caribbean rum.
5. Pour batter into prepared pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
6. In a separate bowl, combine sweetened condensed milk, evaporated milk, and the remaining rum. Once the cake has cooled for about 15 minutes, poke holes all over the top of the cake using a fork and pour the milk mixture evenly over it. Allow the cake to absorb the milk mixture for 30 minutes.
7. In a chilled bowl, whip heavy cream until soft peaks form. Spread the whipped cream over the soaked cake.
8. Refrigerate the cake for at least 4 hours or overnight before serving.

Chef’s Insight

The key to achieving the perfect tres leches cake is to ensure that the sponge is moist but not soggy, and that the whipped cream topping is light and fluffy.

Notes

The cake can be prepared up to 24 hours in advance. - Make sure the rum used is of good quality for optimal flavor.