Carlos’s Tres Leches

Makes one 13x9 pan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate 5 eggs, putting the whites into a small mixing bowl. Set the yolks aside.

Step 2

Beat the whites on high speed with hand mixer in smaller bowl while slowly adding 1/2 cup of white sugar. Keep whipping until stiff peaks form.

Step 3

In a stand mixer bowl, beat the egg yolks with the other 1/2 cup of sugar, mixing on medium speed with the paddle attachment for about 2 minutes - until pale and smooth.

Step 4

In a separate bowl, combine all purpose flour, baking powder, and salt. Whisk to combine.

Step 5

Add 1/3 cup milk to the egg yolk mixture along with 1 tsp vanilla extract. Mix until completely combined.

Step 6

Add the dry ingredients and mix until completely combined.

Step 7

Next, add the egg white meringue to the other bowl. Gently stir to combine, being careful not to deflate the egg whites.

Step 8

Pour the batter evenly into cake pan. Spread to smooth out the top.

Step 9

Bake at 350°F for 20-30 minutes, or until a cake tester comes out clean.

Step 10

Once the cake has cooled, poke holes along the top with a fork.

Step 11

For the tres leches mixture, in a bowl, combine sweetened condensed milk, evaporated milk, and whole milk.

Step 12

Ladle the tres leches mixture over top of the cake. Let sit, and add more whole milk as needed until the cake is saturated. It should be extremely heavy at this point and you should see milk pooling in the fork holes and at the edges of the pan. Cover the cake and refrigerate for at least 6 hours, preferably overnight.

Step 13

Make the whipped cream: in the bowl of a stand mixer with the whisk attachment, combine heavy whipping cream, sugar, instant vanilla pudding, and vanilla extract. Beat over medium speed until stiff peaks form. Use a spatula to smooth over the surface of the cake. Refrigerate until served.