TRES LECHES CAKE WITH RUM RECIPES

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat butter in a small saucepan over medium heat, swirling occasionally, until butter browns, 6 to 8 minutes. Remove from heat, and stir in vanilla.
• Whisk egg whites, baking soda, and salt with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Add yolks, and whisk until combined. Reduce speed to medium. Add sugar in a slow, steady stream, and mix until combined. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.
• Combine flour and cinnamon in a small bowl. Sift 1/3 cup flour-cinnamon mixture over egg mixture, and gently fold to combine. Working quickly, sift remaining flour-cinnamon mixture over egg mixture in 2 additions, and gently fold to combine. Pour batter into prepared dish, and bake until golden and a tester inserted into center comes out clean, 20 to 25 minutes.
• Meanwhile, whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven. Transfer cake in dish to a wire rack to cool completely. Cover, and refrigerate overnight.
• Make the rum-fruit topping: Bring rum, sugar, and water to a boil in a small saucepan, and cook until sugar dissolves, 1 to 2 minutes. Let cool for 30 minutes. Toss syrup with fruit. Serve cake with rum-fruit mixture and whipped cream.

Steps:

• Preheat the oven to 350° F and grease a 9x13-inch baking pan then dust with flour. In a mixing bowl, combine the flour, baking powder and salt.
• In a seperate bowl, add the egg yolks and 3/4 cup of sugar and beat until the yolks become a light yellow hue.
• Pour in the milk and and vanilla then fold in the mixture with the dry ingredients in the other bowl.  
• Use an electric mixer and a seperate, clean bowl to beat the egg whites vigourously until well mixed. WIth the mixer still running, add in the rest of the granulated sugar (1/4 cup). 
• Continue to mix until the egg whites are firm but not dry. Gently pour this mixture to the other bowl you have set aside. 
• Fill your greased and floured pan with the mixture and make sure the top is flat. Bake for 35-40 minutes. Once you remove the cake from the oven, let it cool completely before mocing to the next step. 
• In a small bowl, mix together 1/2 cup of cream, Rum Chata, evaporated milk and sweetened condensed milk.
• Make holed in the top of your cake with a fork and pour the milk mixture over the cale to soak. Set the cake aside for 30 minutes while you make the frosting.
• Use and electric mixer to beat the heavy cream, powdered sugar and Rum Chata. Simply spread over the cake with a rubber spatula and enjoy your masterpiece!