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Three Milk Cake

By: Janice Montiverdi

"With a large Hispanic population here, I have found the best recipes for Mexican food. This traditional Tres Leches Cake is a cross between cake and pudding."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Cook Time:
35 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

6 eggs, separated
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water
1 teaspoon almond extract
TOPPING:
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1/2 cup light corn syrup
7 tablespoons evaporated milk
2 teaspoons vanilla extract
ICING:
1/2 cup heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract

Directions

In a large mixing bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 35-45 minutes or until a toothpick comes out clean. Cool on a wire rack. Poke holes in cake with a fork. Chill overnight.
In a saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
In a mixing bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a bowl, combine the sour cream, confectioners' sugar and extract. Fold in whipped cream. Spread over cake. Refrigerate until serving.