Strawberry Tres Leches 🍰🍓 CAKE 1 cup all-purpose flour 120g 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 5 large eggs separated 1 cup granulated sugar divided (200g) 1/3 cup whole milk 80ml 1 teaspoon vanilla paste or extract MILK MIXTURE 12 oz evaporated milk 14 oz sweetened condensed milk cooked into dulce de leche 3/4 cup whole milk 6 fl oz WHIPPED TOPPING 1 pint heavy whipping cream 2 tablespoons powdered sugar 15g 1 teaspoon vanilla paste or extract SPONGE CAKE Preheat the oven to 350℉ and grease a 9x13" pan. In a bowl, whisk together the flour, baking powder, and salt. 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon kosher salt In two separate bowls, separate the egg yolks from the whites, being sure not to let any yolks get into the whites or else they won't whip properly. Add the egg whites to a stand mixer bowl with the whisk attachment and whip on high speed until soft peaks begin to form. Gradually add ¼ cup (50g) sugar and continue to whip until stiff peaks form. Transfer the egg whites to another bowl, scraping out as much as possible (no need to wash it). Add ¾ cup (150g) sugar and the egg yolks to stand mixer bowl and beat on medium high speed (using the paddle attachment) until the yolks are pale yellow (about 3-4 minutes). Scrape down the sides, then add the ⅓ cup milk (80ml) and vanilla and mix on low to combine. Add the flour mixture to the whipped yolks and fold it together until smooth. Fold the egg whites into the batter in two batches until just combined, careful not to stir and deflate the batter. Pour the batter into the prepared pan and smooth it evenly with a spatula. Bake the cake for 25-30 minutes until completely set. The cake will have pulled away from the edges of the pan and be slightly browned. Allow the cake to cool slightly on a wire rack. SOAKING AND TOPPING Combine the evaporated milk, strawberry nesquik to taste, and whole milk in a bowl and whisk until it comes together. 12 oz evaporated milk, ¾ cup whole milk Using a fork, poke holes all over cake and slowly pour the milk mixture over the entire cake. Cover the cake with plastic wrap and refrigerate for at least 6 hours, but 12 hours is best. This allows the cake the absorb the milk mixture fully. Add the heavy cream, powdered sugar, and vanilla to a stand mixer with the whisk attachment and whip on medium speed until it starts to thicken, then increase the speed until medium peaks form. 1 pint heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla paste or extract Smooth the whipped cream over the cake, then slice and enjoy. Recipe inspo from The Cozy Plum, Callan #tresleches #mexicanfood #baking #cake
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