Dianna Alvarez`s Tres leches cake recipe

Serves 10




Ingredients
For the cake:
6 large eggs (seperated)
2 cups granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
cup whole milk
1 teaspoon vanilla extract For
the Cream topping:
1 14 ounce can evaporated milk
1 14 ounce can sweetened
condensed milk
1cup heavy cream For
the Icing:
3 tablespoons water
cup granulated sugar
3 large egg (whites)
1 ripe mango, peeled, seed
removed, and thinly sliced
1 ripe papaya, peeled, seeds
removed, and thinly sliced

















Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9 by
13- inch baking dish and set aside.

2. In the bowel of a mixer, beat the eggs (whites) on low
speed until soft peaks form. Add the sugar gradually with
the mixer running and peak to stiff peaks. Add the egg
yolks 1 at a time, beating well after the addition of each.

3. Sift together the flour and baking soda and add to the
egg mixture, alternating with the milk. (Quickly to not
lose volume) Add the vanilla and bake until golden.
(about 25 minutes)

4. To make the cream topping: In the blender, combine the
evaporated milk, heavy cream, and condensed milk and
blend on full speed.

5. Remove the cake from the oven and while still war, pour
the cream mixture over it. Let it sit to cool in room
temperature. Cover and refrigerate it for 4 hrs.

6. To make Icing: Once the cake is completely chilled in a
saucepan combine the water and sugar. Bring to a boil.
Decrease the heat and stir to dissolve the sugar. Cook
until mixture reaches between 235 to 240 degrees F.
remove from the heat. While beating, add the hot syrup
in a stream slowly Beat until all the syrup has been
added, the mixture cools and glossy icing forms.

7. Remove cake from the refrigerator and spread the icing
evenly across the top and serve.



Calories Per Serving: 295
Fat Grams Per Serving: 10.43g