Ingredients
Cake:
- 6 large eggs, separated
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Cream topping:
- 1 14-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1 cup heavy cream
Icing:
- 3 tablespoons water
- 3/4 cup granulated sugar
- 3 large egg whites
- 1 ripe mango, peeled, seed removed, and thinly sliced
- 1 ripe papaya, peeled, seeds removed, and thinly sliced
Directions
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.



















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By tobby fried
on December 23, 2011
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This is an amazing recipe. I brought it to a tango party and people devoured it! Lovely, lovely, recipe that is fool proof. Happy in Chicago!
By Phanes
on December 19, 2011
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I followed this recipe to the letter, EXCEPT, I accidentally left out one egg white.
Additionally, while the recipe did not say to do this, I should have known to poke holes in the top of the cake to make the liquid absorb more evenly. I did not poke holes in my cake and for a few hours the cake just floated in the three milks and it's now soggy on the bottom and dry on the top. So I do recommend poking holes in the top of the cake, even though the recipe does not say to do this.
The taste is pretty good, but I cannot comment on the texture since mine is a combination of dry and soggy. I knocked off one star for not saying to poke holes in the cake, but I didn't give just three stars because it was my own fault that I left out one of the egg whites.
By agistri1992_6287798
joppa, MD
on October 26, 2011
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I love love love this cake. Even without the milk the taste is great!! I have been looking for a tres leches recipe for a long time. Thanks Emeril you did it again!!
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