Delicious Tres Leches Cake with Cajeta

Name: Delicious Tres Leches Cake with Cajeta
Prep time: 205 min
Cook time: 25 min
Yield: 10
Cuisine: Internacional
Ingredients: 12 egg whites; 1/2 cups sugar; 12 egg yolks; 1/2 cups sugar; 1 tablespoon vanilla essence; 1 tablespoon orange zest; 2 cups flour, sifted; 1 cup whole milk, for the 3 milks; 1 cup evaporated milk, for the 3 milks; 1 cup table cream, for the 3 milks; 1 1/2 cups cajeta, divided, 1/2 for the 3 milks and the rest for filling; white rum, for the 3 milks; 2 cups whipping cream, for the topping; 1/4 cups icing sugar, for the topping; cajeta, for decorating

Marielle Henaine

Better than your favorite bakery's! Now you can prepare this traditional and delicious Tres Leches Cake with Cajeta.

The best thing about this cake is that you don't need a specific mold; you can make it in any baking tray. This is an easy, very economical, and yielding dessert that you can cook for any gathering or even to sell.

Reviewed by Editorial Team of Kiwilimón

Published: 11-04-2019

Preparation

25 mins

Low

Preheat the oven to 180°C. For the cake, beat the egg whites with sugar to the soft ball stage. On the other hand, beat the yolks with sugar until they double in volume. Add the vanilla and orange zest. In a bowl, add the egg whites to the yolks and mix gently. Gradually incorporate the sifted flour in a rain-like manner and carefully fold, trying not to deflate the mixture. Pour into a previously greased and floured mold. Bake for 25 minutes or until cooked through, then let cool completely. Unmold and cut the cake in half to obtain two pieces of the same size. For the 3 milks, heat the whole milk with evaporated milk, half cream, half a cup of cajeta, and rum to taste over low heat until combined. Remove and let cool. On a board, level the cakes, and with a small jug, moisten them with the 3 milks. Add cajeta to one of them and place the other cake on top. Refrigerate for at least an hour. For the frosting, whip the cream with powdered sugar until it doubles in size. Cover the cake with whipped cream, decorate with cajeta, and refrigerate again until serving.