One of my complaints about cakes in Peru is that they are “juicy.” If you have eaten one, you know just what I mean. My aversion to wet cakes has always caused me to avoid Tres Leches, until recently. Suddenly, this has become our go-to dessert when having guests.
- 6 eggs
- 2 cups of white sugar
- 1/2 cup of evaporated milk
- 1 teaspoon of vanilla
- 2 cups of flour
- 1 Tablespoon of baking powder
- 1 can (400 g) of evaporated milk
- 1 can (395 g) of sweetened condensed milk
- 1 1/2 cup of whole milk
- Preheat the oven to 350F. Prepare a 9×13 Pyrex baking pan by spraying with nonstick cooking spray.
- In a small bowl, mix together the flour and baking powder.
- In a large bowl, beat the eggs until light and frothy. Add sugar slowly, constantly beating. Add 1/2 cup of evaporated milk and vanilla and beat the mixture on medium for about 2 more minutes. Sprinkle flour mixture over the egg mixture in 4 parts, incorporating flour with each addition. Pour entire mixture into prepared baking pan and bake at 350F for about 30 minutes, or until the cake springs back when touched.
- To make the milk topping, combine the evaporated milk, the sweetened condensed milk, the whole milk. Stir to combine and reserve.
- Remove from the oven once the batter no longer “jiggles” although the cake will be quite spongy. Poke holes with a fork (or a chopstick!). Pour the milk mixture over the entire cake, while it is still hot. Refrigerate to cool and set.
- Cover with whipped cream and serve cold.