TRES LECHE CAKE WITH FRUIT RECIPES

Steps:

• Preheat the oven to 180 °C / 350 °F. Grease a 30 cm x 20 cm or 12-inch x 8-inch deep baking dish with butter. In a small bowl, stir to combine all-purpose flour, baking powder, salt, and cinnamon. Set aside until needed. Separate egg whites and egg yolks. Add the egg yolks to a large bowl and the whites to a smaller bowl. Add sugar and vanilla paste to the egg yolks and whisk for 5 minutes using an electric mixer. Then, incorporate in the milk. Lastly, add the dry ingredients and mix until just combined.
• Using an electric mixer, whip the egg whites. When they start to foam, add in the icing sugar and continue to whisk until stiff peaks form. Gradually, in three parts, gently fold the egg whites into the egg yolks using a spatula. Try to keep volume.
• Pour the sponge cake batter into the prepared baking dish. Using a spatula, spread the batter evenly. Place in the preheated oven on the middle rack. Bake for 30 minutes at 180 °C / 350 °F. Remove the baked sponge cake from the oven and prick all over with a fork, making sure you prick all the way through.
• In a bowl, using a whisk, combine the condensed milk, evaporated milk, and cow's milk. Drizzle the mixture all over the pricked sponge cake. Set aside for about 2 minutes for the cake to soak, then transfer to a fridge for one hour.
• In a large bowl, combine whipping cream, icing sugar, and vanilla paste. Beat until stiff peaks form. Using a spatula, spread the whipped cream evenly over the sponge cake. Garnish with assorted fruits. Cut into 12 slices and serve.

Steps:

• Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
• Allow the cake to soak overnight in the refrigerator.
• Cut the cake, garnish with the fruit and whipped cream.