Tres Leches

For the love of Cinco De Mayo!
We had a mexican feast with some friends for Cinco De Mayo, it was so fun and the food was oh so good! I just had to share the recipes

Tres Leches cake is one of our all time favorite desserts. I have been searching for a recipe that is at least close to our fav Cafe Rio, and I finally found it! This is an Emeril Lagasse recipe and is to die for. I have to say though that it is slightly modified, I didn't use his frosting. I love this cake with whipped cream and fresh strawberries. And, for the love, please use fresh whipped cream, it is so easy to make, just follow the directions on the back of the whipping cream carton, you will never go back to the canned stuff!

Tres Leches

Cake
6 large eggs, separated
2 cups sugar
2 cups flour
2 t baking powder
1/2 cup whole milk
1 t vanilla

Cream Topping
1- 14 oz can evaporated milk
1- 14 oz can sweetened condensed milk
1 cup heavy cream

Directions:

to make the cake: preheat oven to 350. Lightly grease and flour a 9x13 pan.
In a bowl, beat egg whites on low until soft peaks form. Add the sugar gradually with the mixer still going and stiff peaks form. Add the egg yolks on at a time, mixing well after each.

Sift together the flour and baking powder and add the the egg mixture alternating with the milk. Do this as quickly as possible so the cake doesn't lose the volume. Add the vanilla. Pour into pan and bake for 25 minutes, golden brown and set.

To make the cream topping: mix all the milks in a blender on high speed.

While the cake is still warm pour the milks over the top. You don't need to poke holes. It will look like too much but you just have to pour slowly and let the cake absorb the milk, it will all fit in the pan. Let the cake cool to room temp and then refrigerate for at least four hours or over night. Serve with fresh strawberries and FRESH whipped cream.