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 Carosorto
Round Rock, 83
on March 17, 2013
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I'm from Latin America and I think this recipe is very good, I've been making tres leches for years and I think I finally perfectioned it with the following changes:
Use 1 cup of sugar, and add 1/2 teaspoon of salt for the bread, the texture is perfect. The pan I used was 12"x8.5" inches and didn't overflow. For the toping, replace heavy cream and add 3 cups of regular milk, if you use less milk it will not be enough for the bread to keep moist. ( I added a couple drops of Almond extract for better flavor. Cover the bread and let it cool in the fridge for 4 hours, then check if you need to add more whole milk it's ok to add milk. After you are satisfied with the amount of moist that you want. Then make the icing, follow this recipie it works great, I only sprinkled cinnamon and added some cherries for decoration.Give it a try and follow these recommendations your Tres leches will be perfect.!
By johnandringo
on February 16, 2013
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Emeril, you let me down. Served this at a dinner party last night and it was clawingly sweet. And certainly not authentic (was more just a moist cake than the milky dessert that I have had out at so many Latin restaurants. If a chef on any of those shows Emeril judges had served this they would have been kicked off. Next time I would cut the sugar in half. But I'm actually going to look for a better recipe. Wish I could be more positive, but I just can't.
By drpierce
on February 14, 2013
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I was so excited to make this! We had this in a restaurant recently & my husband and I loved it. I've read the great reviews & realize now that I must be awful at baking! Where to begin...the cake pan size is WAY too small. It ended up overflowing & then I had to bake it extra bc it wasn't baking properly & in turn, dried out the bottom of the cake. I wish I had read the reviews about using a bigger pan before baking this. The "cream" stayed liquidy with curdled cream on top. Maybe that's correct, but when I've had it in restaurants, it didn't have curdled cream on it. The cake was SUPER DRY also! All in all, my cake turned out to be a total mess! I think I'll stick to more simple cakes in the future!
Read all 106 reviews