ORDER TRES LECHES CAKE RECIPES

Steps:

• Preheat the oven to 350°F. Lightly butter a 9x13-inch baking pan.
• Sift together flour, baking powder and salt into a large bowl; set aside.
• Combine egg yolks and 3/4 cup of the sugar in a large bowl and beat with an electric mixer on medium speed until pale yellow and airy, about 2 minutes.
• Add whole milk and 1 1/2 teaspoons of the vanilla and beat until combined, scraping the sides of the bowl if needed.
• Fold in flour mixture in three parts, stirring well after each addition; set batter aside.
• In a second large bowl, beat egg whites on medium-high speed until soft peaks form.
• Add remaining 1/4 cup sugar in two parts and beat until stiff peaks form.
• Carefully fold egg white mixture into reserved batter in three parts, folding just until combined.
• Gently transfer batter to the prepared pan and spread evenly with a spatula.
• Bake about 20 minutes, or until cake is puffed and golden and a toothpick inserted into center comes out clean.
• Cool cake completely in the pan on a wire rack. (Cake will shrink away from the sides of the pan as it cools.)
• In a medium bowl, whisk together condensed milk, evaporated milk and remaining 1 1/2 teaspoons vanilla.
• Pierce cooled cake all over with a fork or toothpick, then slowly pour milk mixture all over cake allowing it to soak in evenly.
• Cover and refrigerate for at least 4 hours or overnight.
• To serve, cut cake into squares and transfer to plates.

Steps:

• Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
• Combine the flour, baking powder and salt in a medium bowl and set aside.
• Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
• Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
• Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
• Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
• Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
• Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!