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Three Milk Cake

Total Time

Prep: 30 min. Bake: 35 min. + chilling

Makes

12-15 servings

With a large Hispanic population here, I have found the best recipes for Mexican food. This traditional Tres Leches Cake is a cross between cake and pudding. —Janice Moniverdi, Sugar Land, Texas

Ingredients

  • 6 large eggs, separated
  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 1 teaspoon almond extract
  • TOPPING:
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/2 cup light corn syrup
  • 7 tablespoons evaporated milk
  • 2 teaspoons vanilla extract
  • ICING:
  • 1/2 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon almond extract

Directions

  1. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract.
  2. Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Poke holes in cake with a fork. Chill overnight.
  3. In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened.
  4. Remove from the heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
  5. In a small bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine the sour cream, confectioners' sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving.

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