TRES LECHES CAKE

http://thepioneerwoman.com/cooking/tres-leches-cake/

Yum!  Easy to make.  Kids loved the cherries on top.  Any kind of fruit would be good on top.
UPDATE: Good with strawberries (made strawberry petals with a cherry in the middle).  Scott really likes this.  Added Cajeta (Mexican caramel) before putting on icing (any kind of caramel sauce would be good).  Really liked the edition.
We had this type of cake for our ward Christmas dinner 2016.  They did it with a yellow cake mix.  It was not even close to as good as this recipe.

UPDATE: Abagail wants this for her birthday.  She loves it!

• Tres Leches Cake

  September,29,2009 1526

  PREP TIME:

  45 Minutes

  DIFFICULTY:

  Easy

  COOK TIME:

  1 Hours

  SERVINGS:

  12 Servings

  
  

  INGREDIENTS

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • FOR THE ICING:
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

  
  

  INSTRUCTIONS

  Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

  
  

  Combine flour, baking powder, and salt in a LARGE (red one works great) bowl. Separate eggs.

  
  

  Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

  
  

  Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

  
  

  Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

  
  

  Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. (Can leave in 9x13)

  
  

  Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

  
  

  Allow the cake to absorb the milk mixture for 30 minutes. Better if you stick in the fridge for 3 hours or overnight.  To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

  Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.