CUBAN TRES LECHES CAKE RECIPE RECIPES

Steps:

• CREAM TOPPING: 1. In a regular blender, combine the all of the "milks" and blend on high speed.
• CAKE: 1. Preheat oven to 350 degrees F. 2. Lightly grease and flour a 9 by 13-inch baking dish. 3. In a stainless steel bowl of a stand mixer fitted with the whipping attachment, beat the eggs whites on low speed until soft peaks form. Add the sugar slowly and gradually with the mixer running and peak to stiff. Add the egg yolks, one at a time, beating well after you have added each. 4. Sift the flour together with the baking powder and add egg mixture, and alternate the milk. (Make sure you do this rather quickly so that you do not lose the volume). Add the vanilla. 5. Bake until golden for about 25 minutes. 6. Remove the cake from the oven and while it's still warm, pour the cream topping mixture over it. 7. Let sit and cool to room temperature about 30 minutes. 8. Cover with plastic wrap and refrigerate until well chilled, for about 4 hours. Note: You can make this up to 1 day in advance and chilling in refrigerator overnight is best.
• THE ICING: 1. In a saucepan combine the water and sugar, bringing to a boil. Reduce the heat and stir to dissolve sugar. 2. Cook until the mixture reaches the soft ball like stage, 235 to 240 degrees F (use a candy thermometer to be accurately sure). 3. Remove from the heat. 4. In a medium stainless steel bowl, beat the egg whites with a whisk to soft peaks. While beating, add the hot syrup in a steady stream. Beat until all of the syrup has been incorporated. 5. The mixture will start cooling and a glossy icing will form.
• TO ASSEMBLE: 1. Remove the cake from the refrigerator and spread the icing evenly on the top of the cake. Serve cold. Note: You can add fresh fruit like mango, strawberries or papaya to the top to make it your own. ENJOY!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!