Torta de Tres Leches
By
Janice Brazeau
@JOB613
9
When we lived in the Dominican Republic we became very fond of this cake. Other countries have their own versions, but we found the extra-moist Dominican style is the best. This is perfect for birthdays or holidays. Frosting can be tinted if desired.
Rating:
☆☆☆☆☆ 0 votes
Serves:
14-20
Prep:
35 Min
Cook:
40 Min
Method:
Bake
Ingredients
- 8
- eggs, separted
- 2 c
- white granulated sugar
- 2 c
- white flour
- 1 tsp
- salt
- 2 tsp
- baking powder
- 1 c
- butter, melted
- 1/2 c
- evaporated milk
- 1 tsp
- vanilla
How to Make Torta de Tres Leches
- 1Preheat oven to 350. Grease and flour 10x14 baking dish.
- 2Beat egg whites until stiff.
- 3Gradually add sugar, beating well.
- 4In separate small bowl, beat yolks until light and pale. Fold into whites.
- 5In another small bowl
mix flour, salt and baking powder together and then fold into egg mixture gently. - 6Finally, mix 1/2 cup evap. milk, butter and vanilla and fold into batter. Pour into prepared dish and bake 30 minutes. Cool.
- 7Prick with thick fork (meat fork) or similar instrument every inch at least.
- 8Milk topping: mix together 2 cans sweetened condensed milk, 1 can evaporated milk (plus remaining can from cake), 2-3 cups heavy cream. Pour over the cooled cake. Chill for several hours or overnight until most of liquid is absorbed.
- 9Frost with Uncooked Boiled Icing:
1 1/2 cup sugar
1 tsp cream of tartar
2 egg whites
1/2 cup boiling water
pinch salt
2 tsp vanilla
Beat together until thick and fluffy. Frost top of cake. Store cake in the refrigerator.
