For this week I decided to go with a common favorite: Tres Leches Cake. Mostly because I have heard so much about it, but have never really tried it, and I wanted to see what all the excitement was about.

Pastel de Tres Leches

Serves 12

For the Cake:
6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream

Preheat oven to 350 degrees F (175 degrees C) and grease a 10x15-inch baking dish.
Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.

For Leche Mixture:
1 (14 ounce) can sweetened condensed
1 (12 ounce) can evaporated milk

Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.

For Garnish:
1 cup whipped cream (optional)
1 cup sliced fresh strawberries (optional)

Before serving, cut cake and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers and be sure to cover.

Overall, this moist cake is extremely sweet and very, very good.

Until next week!

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