“Creamy Venezuelan Tres Leches Cake: A Rich Dessert Experience”

Allergens

Dairy, Eggs

Ingredients

• 1 cup all
• purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, separated
• 1 cup granulated sugar, divided
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract
• Optional: Whipped cream and fresh berries for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another large bowl, beat egg yolks with half of the sugar until light and creamy.
4. Gradually add the dry ingredients to the egg yolk mixture, mixing well after each addition. Stir in both types of milk, heavy cream, and vanilla extract.
5. In a separate clean bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
6. Fold the egg white mixture into the yolk mixture gently until well combined. Pour the batter into the prepared cake pan.
7. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
8. Once cooled, use a skewer to poke holes all over the surface of the cake.
9. In a small bowl, mix together the three types of milk and pour evenly over the cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
10. Before serving, garnish with whipped cream and fresh berries, if desired. Slice into wedges and enjoy!

Chef’s Insight

To enhance the flavors, infuse the milk mixture with cinnamon or coffee.

Notes

Adjust the sweetness of the cake by adding more sugar if desired.