Tres Leches Cake

Tres Leches, or “three milks” in Spanish, is a terrific dish for you to make in celebration of National Hispanic Heritage Month, which runs from September 15 to October 15. This spongy cake takes on a delicious and fluffy texture as it soaks in all the flavors from the different varieties of milk. The Maola Heavy Whipping Cream in the topping makes it an extra smooth and scrumptious dessert!

Ingredients:

Cake

• 1/2 cup Maola Whole Milk
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 large eggs, separated
• 1 cup granulated sugar, separated
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon

Milk Mixture

• 1 cup Maola Whole Milk
• 1 (12-oz.) can evaporated milk
• 1 (14-oz.) can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Topping

• 2 cups Maola Heavy Whipping Cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Equipment

• 9×13 inch baking pan
• Hand mixer or stand mixer with whisk and paddle attachments
• 2 small bowls
• 1 medium bowl
• 1 large bowl
• Spatula
• Plastic Wrap

Directions

1. As you wait for your oven to preheat to 350°F, coat a 9- x 13-inch baking pan with cooking spray.
2. Use two bowls and separate the egg yolks and the egg whites. Keep egg yolks aside. Using a whisk attachment on a stand mixer or hand mixer, whip egg whites and 1/4 cup granulated sugar to medium peaks (about 5 minutes). Chill in the refrigerator until needed.
3. In a medium bowl combine flour, baking powder, cinnamon, and salt and
   in a second bowl or measuring cup, combine milk and vanilla extract.
4. Combine egg yolks and remaining 3/4 cup of granulated sugar, and, using a paddle attachment, beat the egg yolks and sugar until pale yellow and airy in texture (about 3 minutes).
5. Alternate adding dry ingredients and wet ingredients to the egg yolk mixture. Make sure to completely mix the ingredients and leave none on the sides of the bowl.
6. Once the batter is incorporated, fold in the whipped egg whites gently until the batter combines completely. (We refrigerated the egg whites in Step 2!)
7. Pour batter into the 9- x 13-inch pan and cook for about 25 minutes or until top is golden, and a tester comes out clean.
8. Remove cake from oven and allow to cool for at least 30 minutes. Once the cake has cooled, use a fork to poke holes over the surface of the entire cake.
9. Using a liquid measuring cup, combine the Maola Whole Milk, evaporated milk, sweetened condensed milk, vanilla extract and optional cinnamon. Pour the mixture over the entire cake slowly.
10. Cover the baking dish with plastic wrap, and let cake soak for at least 2 hours (up to 12 hours) in the refrigerator.
11. In a large bowl, combine heavy whipping cream, granulated sugar, and vanilla extract, and whip until medium peaks form.
12. Cover the top of the cake with the homemade whipped cream and spread lightly with a spatula. Cut into squares and serve – we like to sprinkle on some extra cinnamon as we serve.