Foodie Chickie

Making Tres Leches cake has been on my list of desserts to try to make and after a disaster I had some years ago where the cake wouldn't come out of the mold I was determined to find a good recipe for it.

The trick is letting the cake rest for a while and not blaming the mold. Mine was an igloo mold I found. And seriously once the darn thing is covered in whipped cream no one can tell it is an igloo. I would have been fine with a round pan as well.

But I digress the cake is moist and delicious. Don't let the many steps scare you into trying to bake it yourself. And of course it is another Pioneer Woman recipe.



Tres Leches Cake
Adapted from The Pioneer Woman

Ingredients
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
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FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and
stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour
in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour
into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake
out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
When cake is cool, pierce the surface with a fork several times. Slowly
drizzle all but about 1 cup of the milk mixture―try to get as much around
the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake,
whip 1 pint heavy cream with 3 tablespoons of sugar until thick and
spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped
maraschino cherries. Cut into squares and serve.