Take a sweet trip to Latin America with a cake you cannot resist!
Chef Tip: For a flavored cake, add ½ cup of cocoa powder to the flour mixture and 1 Tbsp Kahlua into the liquids in step 4.
Ingredients
Yield: 6 cakes
Cake:
- 12 cups All-Purpose Flour
- 6 Tbsp Baking Powder
- 3 Tbsp Salt
- 4 1⁄2 cups Whole Milk
Tres Leches:
- 1 #10 can Jerzee Evaporated Milk
- 1 #10 can Spring Farm Sweetened Condensed Milk
- 6 cups Heavy Cream
Topping:
- 3 quarts Heavy Cream
- 1 1⁄2 cups Sugar
- 1 Tbsp Vanilla Cinnamon, as needed
- 4 Tbsp Vanilla
- 36 Egg Yolks; 36 Egg Whites
- 10 1⁄2 cups Sugar
- 1 1⁄2 cups Sugar
Directions
- Preheat Oven to 325 degrees F. Liberally grease 6 9×13-inch pan & set aside.
- Cake: In a bowl combine flour, baking powder and salt. In another bowl, combine whole milk and 4 Tbsp. vanilla. In a mixer, whip egg whites to soft peaks. Add 1½ cups sugar. Whip to stiff peaks. In another mixer combine yolks and 10 ½ cups sugar. Mix with paddle attachment until yolks are pale. Add flour mixture and milk mixture alternately. Stir 1/3 of the whites into the batter. Fold in remaining whites. Pour batter into pans. Bake for 30-40 minutes or until fully cooked in the center. Let cool. Poke entire cake liberally with a fork.
- Tres Leches: Blend Jerzee Evaporated Milk, Spring Farm Sweetened Condensed Milk and heavy cream together. Pour slowly over cakes. Refrigerate 4-6 hours or overnight.
- Topping: Whip heavy cream until soft peaks form. Add sugar and vanilla and whip to stiff peaks. Spread liberally onto each cake. Sprinkle each cake with cinnamon if desired. Serve.
