From muydelish.com

Pastel De Tres Leches (Cake)

24 servings · 15 min prep · 25 min cook

Ingredients

For the cake

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 6 large eggs, room temperature
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 3 Tbsp vegetable oil

For the milk mixture

• 1 14 oz can condensed milk
• 1 12 oz can evaporated milk
• 1 7.6 oz can media crema or heavy cream
• 1 tsp vanilla extract

For the topping

• 2 cups heavy whipping cream
• 4 Tbsp confectioners' sugar
• 1 tsp vanilla extract
• 1 to 2 cups berries, optional

Steps

1. Preheat oven to 350 degrees. Butter a 9x13 inch baking pan and set aside.
2. Sift 1 ¼ cups flour, 1 ½ teaspoons baking powder, and ¾ teaspoon salt into a small bowl and set aside.
3. Using an electric mixer, beat 6 large eggs and ¾ cup sugar on medium speed until light yellow and fluffy. About 5 to 8 minutes.

   5 to 8 min

4. When the 6 large eggs are fluffy, add 2 teaspoons vanilla. Keep mixing for another 8 to 10 minutes or until the batter has multiplied and it's not liquidy.

   8 to 10 min

5. Add one third of the 1 ¼ cups flour mixture and using a spatula, fold the flour into the egg/¾ cup sugar mixture, mix well. Repeat this process until all of the flour has been incorporated.
6. Add 3 Tbsp oil and fold gently into the batter.
7. Pour batter into pan and bake for 30 minutes or until cake is golden brown and middle springs back when pressed.

   30 min

8. Cool the cake in the pan for about 15 minutes.

   15 min

9. While the cake is cooling off, in a large bowl, whisk together 1 7.6 oz can media crema, 1 12 oz can evaporated milk, 1 14 oz can condensed milk and 1 tsp vanilla.
10. Poke holes all over top of cake with a fork or a large thick wood skewer. Slowly drizzle half of 1 14 oz can milk mixture all over cake, letting liquid soak in before adding more.
11. Cover the cake with plastic wrap and refrigerate for at least 6 hours but preferably overnight.

    6 hours or overnight

12. Pour 2 cups heavy whipping cream into the mixing bowl and add 4 Tbsp sugar. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency.
13. Top the cake with the whipped cream plus 1 to 2 cups berries or any other toppings you like.
14. Enjoy cold or room temperature.

Nutrition

Per serving

kcal

252

protein

4 g

carbs

30 g

fat

13 g

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