Tres Leche Cake

This traditional Latin American dessert goes *GREAT* with all kinds of Tex-Mex (like South of the Border Lasagna and Fajitas) and should sit in the fridge for a least a few hours if not overnight, which is always helpful when you have guests. It’s a simple sponge cake drenched in three kinds of milk, and though that sounds kinda weird, it’s rich and yummy. I usually top it with fresh strawberries and whipped cream.

TRES LECHE CAKE
1 cup all purpose flour
2 teaspoons baking powder
3 large egg whites
1/8 teaspoon cream of tartar (optional)
1 cup sugar
3 large egg yolks
1/4 cup of milk
1 cup heavy cream
1 12-oz can evaporated milk
1 14-oz can sweetened condensed milk

Bring all ingredients to room temperature. Preheat oven to 350. Greese a 9 x 9 pan. Sift together flour and baking powder. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Turn mixer to high and gradually add sugar. Beat egg yolks in one at a time. Add a quarter of the flour mixture at a time, beating on low or stirring with a spatula just until blended. Add milk and beat just until smooth and evenly mixed. Scrape the batter into the pan. Bake until top springs back when lightly pressed and toothpick comes out clean, about 25-30 minutes. Meanwhile, combine heavy cream, evaporated and sweetened condensed milk. Leave the cake in the pan and prick it with a fork or toothpick at regular intervals (less than 1 inch) and pour the milk slowly over the cake. You may need to run a knife around the outside of the pan to get all the milk in. Refrigerate for at least an hour, preferably overnight. Serve with fresh strawberries and whipped cream or a dab of chocolate mousse. Serves 9-12 adults. You can increase the ingredients by 1.5 and make it in a 13×9 if you like. I use four eggs when I do that.