Tres Leches Cake  

Rich and delicious traditional favorite.  



~~~Cake 

1 cup sugar, divided 
5 large eggs, separated 
1/3 cup milk 
1/2 teaspoon vanilla extract 
1 cup all-purpose flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon cream of tartar 

~~~  Milk Syrup 

1 (12-ounce) can evaporated milk. 
1 cup each: sweetened condensed milk and whipped cream 
1 TBS vanilla extract 
1 TBS light rum 

Whipped Cream Topping 

2 cups whipping cream 
1 TBS sugar 
1 tsp vanilla or almond extract  

Instructions:

Preheat oven to 350 degrees F. 

Generously butter a 13-by-9-by-2-inch baking 
dish. 

Beat 3/4 cup sugar and egg yolks until light 
and fluffy, about 5 minutes. 

Fold in milk, vanilla, flour and baking powder. 

Beat egg whites to stiff peaks, adding cream 
of tartar after 20 seconds. 

Gradually add remaining 1/4 cup sugar, and 
continue beating until whites are glossy and 
firm but not dry. 

Gently fold whites into yolk mixture. 

Pour batter into prepared pan. 

Bake cake until it feels firm and an inserted 
toothpick comes out clean, 40 to 50 minutes. 

Let cake cool completely on a wire rack. 

Unmold cake onto a deep, large platter. 

Pierce cake all over with a fork. 

Pour Milk Syrup over cake. 

Spoon the overflow back on top until all 
is absorbed. 


Whipped Cream Topping - 


Chill cream, bowl and beaters thoroughly. 

Beat cream with electric mixer until it 
begins to thicken. 

Gradually add sugar and vanilla and beat 
until stiff peaks form. 

Cover top and sides of cake with whipped 
cream with a spatula or knife. 

Cut cake and serve. 

Or cut the cake in squares and top with 
whipped cream when it is served.

It is best to refrigerate the cake covered 
at least 2 hours before serving. 

Makes 8 to 10 servings.  

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