Tres Leches Cake
(I talked about this recipe here)
for the cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
1/3 cup cold water
2 teaspoons vanilla
1 teaspoon almond extract
for the tres leches:
1 cup heavy cream
14 ounces sweetened condensed milk
5 ounces evaporated milk
2 teaspoons vanilla
for the frosting:
1 1/2 cups heavy whipping cream
1 tablespoon powdered sugar
to make the cake:
Preheat the oven to 350.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In a large mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Set aside.
In a third bowl, beat the egg yolks until pale yellow and fluffy. Add the sugar and continue to beat until the mixture falls from the beaters in ribbons.
Add cold water, vanilla and almond extract to the egg yolk mixture, then stir in the flour mixture.
Gently whisk in the beaten egg whites.
Spoon the batter into two 9-inch round pans coated with cooking spray, leveling with a spatula. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pan for 20 minutes.
Using a fork, poke holes all over the cakes, then let cool for an additional 30 minutes.
to make the tres leches:
Combine the cream, condensed milk, evaporated milk, and vanilla in a small bowl or measuring cup with a spout, stirring with a whisk.
to apply the tres leches:
When the cakes have cooled to room temperature, pour the milk mixture over them slowly, dividing evenly among the two cakes, and pausing to allow it to soak in.
Refrigerate the cakes for several hours before frosting - this allows the cakes to absorb the milk (leaving the cakes in their pans is the easiest way to do this - no need to transfer them to a platter yet).
to make the frosting:
Using an electric mixer, beat together the whipping cream and sugar until light and fluffy.
to assemble the cake:
Transfer the first layer of cake to a serving platter.
Using a rubber spatula, spread about half of the frosting over the cake.
Top with the second layer of cake.
Using a rubber spatula or a butter knife, spread the outside of the cake with the remaining frosting.
Top with berries.
makes 12 servings
adapted from: King Arthur Flour