Name: Tres Leches Cake
Prep time: 30 min
Yield: 16
Cuisine: Mexicana
Ingredients: 6 eggs; 200 grams sugar; 200 grams flour; 1 teaspoon vanilla essence; 1 teaspoon baking powder; 300 centiliters condensed milk, (for the cream); 300 centiliters evaporated milk, (for the cream); 300 centiliters whipping cream; 3 egg whites, (for the meringue); sugar, necessary amount, (for the meringue)

Preparation

30 mins

Low

For the sponge cake: Preheat the oven to 200º C. Beat the eggs with a mixer and gradually add the sugar, beating until the mixture triples in volume. Then add the flour and fold in gently by hand, then add the vanilla essence and baking powder. Pour the mixture into a greased and floured cake pan. Bake for approximately 25 to 30 minutes; it is recommended to poke the cake with a fine knife or skewer, if it comes out dry the cake is ready. Remove from the oven and let it rest. For the cream: Blend the contents of the three cans of milk (sweetened condensed milk, evaporated milk, and heavy cream) in a blender. Use this mixture to soak the sponge cake in the same pan where it was baked, previously poked several times with a skewer.