Tres Leches Cake with Strawberries

A light egg-based cake absorbs a mixture of condensed milk, evaporated milk, and cream. Chill before serving so the milk mixture has time to soak in. Add whipped cream and strawberries to individual portions if desired.

Ingredients

Cake

• 6 medium eggs, separated

• 1 cup granulated sugar

• 1 cup all-purpose flour

• 1/2 cup milk

• 1 tablespoon baking powder

• 2 teaspoons vanilla extract

Milk mixture

• 1 can sweetened condensed milk, 14 ounces

• 1 can evaporated milk, 12 fluid ounces

• 1 cup heavy whipping cream

Optional serving toppings

• 1 cup whipped cream

• 1 cup sliced strawberries

Directions

1. Heat the oven to 350°F. Grease a 10-by-15-inch baking dish.

2. Beat the egg whites in a large bowl until stiff peaks form.

3. Gradually beat in the sugar until glossy, then add the yolks individually.

4. Reduce the mixer speed and gradually incorporate the flour.

5. Mix in the milk, baking powder, and vanilla. Pour into the dish.

6. Bake for approximately 25 minutes, until lightly browned and a toothpick inserted into the center comes out clean.

7. Let cool for 15 minutes.

8. Blend or whisk the condensed milk, evaporated milk, and heavy cream until smooth.

9. Pour evenly over the cake. Cover and refrigerate for at least 1 hour, until cold and the liquid has been absorbed.

10. Cut into portions and add the optional whipped cream and strawberries. Keep refrigerated.

Recipe source: Allrecipes.