For The Cake:
6 eggs, whites and yolks separated
1 1/2 cups granulated sugar
2 cups all-purpose flour
1/8 tsp. salt
2 tsp. baking powder
1/4 cup ice water
1 tsp. vanilla extract
For The Soaking Syrup:
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup whole milk
1 cup heavy whipping cream
1/4 cup rum, brandy or frangelico (optional)
For The Whipped Cream Topping:
2 cups heavy whipping cream
1 cup granulated sugar
1 tsp. lemon extract or 2 tsp. lemon juice (optional)
1 tsp. vanilla extract
1 can cling peaches, halves
1 cup chopped pecans
Preheat oven to 350 degrees F (180 C). Lightly grease and flour a 9 x 13-inch baking dish and set aside.
In a bowl of an electric mixer, beat the egg whites on low speed until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Add in the egg yolks one at a time, beating well after each addition. Mix the flour, baking powder and salt together and add to egg mixture. Mix in the 1/4 cup of ice water and vanilla extract.
Pour batter into prepared baking dish, and bake in preheated oven at 350ºF (180ºC) for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean. Remove cake from oven and place on wire cooling rack. Let cool in baking dish for 10 minutes. (DO NOT turn cake out of baking dish) While cake is cooling, make the Soaking Syrup.
To Make The Soaking Syrup:
In a large bowl, mix together the sweetened condensed milk, evaporated milk, the whole milk and the heavy whipping cream. Mix well. Stir in rum, brandy or frangelico, if using (the liquor or liqueur is an optional ingredient).
While cake is in baking dish, with a toothpick or skewer poke holes over top of cake and pour the Soaking Syrup over the top of cake until completely absorbed. (DO NOT remove cake from baking dish).
Once cake has cooled completely, refrigerate (in baking dish) for at least 3 hours before frosting with whipped cream topping. Spread whipped cream topping evenly over Tres Leches Cake and garnish top of cake with peach halves and chopped pecans or garnish of your choice.
Serve cake chilled. Refrigerate any leftover cake.
Makes 9-12 servings.
Whipped Cream Topping
Before making the Whipped Cream Topping, chill your beaters and bowl in freezer for 10-15 minutes. (Make sure your heavy whipping cream is well chilled also).
Pour heavy whipping cream into a large mixing bowl, beat until soft peaks form; add the sugar, vanilla and lemon extracts (lemon extract or lemon juice is optional) and beat until stiff peaks form. (Important Note: Do not overbeat the heavy whipping cream or your whipped cream will turn into butter).
Makes approximately 4 cups whipped cream topping.
Photograph taken by Diana Baker Woodall© 2003
Date: May 6, 2003