Tres Leches Cake

Postel de Tres Leches (Three Milk Cake) is a popular Mexican dessert.   A waiter at our favorite Mexican restaurant was always urging us to try it.   Unfortunately, we were ususally too full.   I guess that a plate of enchiladas, rice, and beans will do that.   This is a recipe that I found for a one layer version of the cake.

Cake

Topping

Whipped Cream

Making the cake

Grease and flour a 9 x 13-inch pan.   Preheat the oven to 350°F.

Whisk together the flour, baking powder, and salt.   Separate the eggs.   Add the cream of tartar to the egg whites.   Beat the egg whites until soft peaks form.   In a separate bowl, beat the egg yolks until they are pale yellow and fluffy.   Add the sugar to the egg yolks and beat until the mixture falls from the beaters in ribbons.   Add the water, vanilla extract, and almond extract to the yolks.   Mix in the dry ingredients.   Gently fold the beaten egg whites into the batter.

Spoon the batter into the prepared pan.   Level it with a spatula.   Bake the cake until a toothpick inserted into the center comes out clean.   This will take 30 minutes, or so.   Remove the cake from the oven, and let it cool.

Tres-milking the cake

Poke holes all over the cake with a fork.   Mix together the cream, sweetened condensed milk, evaporated milk, and vanilla extract.   Slowly pour the mixture over the cake.   You want the cake to absorb the liquid.   Refrigerate the cake for several hours.

Finishing the cake

Just before serving, whip the cream with the sugar and vanilla extract.   Spread the whipped cream over the cake.

Notes

1:   1 teaspoon lemon juice can be substituted for the cream of tartar.