Tres Leches Cake

Preparing the Cake Batter

Notes: Fold the egg whites in gently to keep the batter light and airy. The cake is baked in an un-greased pan.

Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar.

Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.

Pour batter into an un-greased 9x13 pan and smooth it into an even layer.

Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove from the oven and allow cake to cool completely.

Notes: For best results, let the cake soak overnight to absorb all the milk mixture.

12 ounce can evaporated milk, (354 ml)

14 ounce can sweetened condensed milk, (396 ml)

1/4 cup whole milk, (60 ml)

Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.

Once the cake has cooled, use a fork to poke holes all over the top of the cake.

Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.

Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

Notes: Store leftover Tres Leches Cake in the refrigerator, covered, for 3-5 days.

1 pint heavy whipping cream, (475 ml)

3 Tablespoons powdered sugar, (24 g)

1/2 teaspoon vanilla extract, (2.5 ml)

ground cinnamon, for topping

Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Smooth the whipped cream over the top of the cake.

Sprinkle with cinnamon.

Serve with fresh sliced strawberries, if desired.