New Recording 11

This is a recipe for making tres leches cake. You will need flour, baking powder, salt, eggs, sugar, milk, vanilla extract, evaporated milk, sweetened condensed milk, heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Preheat the oven and grease a pan. Mix the dry ingredients separately. Beat the egg yolks with sugar, milk, and vanilla, then add to the flour mixture. Beat the egg whites with sugar until stiff, then fold into the batter. Bake the cake and let it cool. Poke holes in the cake and pour a milk mixture over it. Refrigerate for at least one hour. Whip the cream, sugar, and vanilla for the topping. Spread over the cake, sprinkle with cinnamon, and serve with strawberries. How to make tres leches cake. One cup of all purpose flour. One and a half teaspoons of baking powder. One fourth teaspoon of salt. Five large eggs separated. One cup of granulated sugar divided. One third cup of whole milk. And one teaspoon of vanilla extract. Middle mixture. Twelve ounce can of evaporated milk. Fourteen ounce can of sweetened condensed milk. And one fourth cup of whole milk. Whipped topping. One pint heavy whipping cream. Three tablespoons of powdered sugar. One half teaspoon of vanilla extract. And ground cinnamon for topping. Preparation. Preheat oven to three hundred and fifty degrees Fahrenheit. Grease a nine by thirteen pan with non-stick cooking spray. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls. Here is what to do with the eggs. Add three fourth cup of sugar to the bowl with the egg yolk and mix on high speed until yolks are pale and yellow. Add one third cup of milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined. Don't over mix. Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining one fourth cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl until combined. Pour batter into prepared pan and smooth it into an even layer. Bake for twenty-five to thirty-five minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the top of the cake making sure to pour near the edges and all around. Refrigerate the cake for at least one hour or overnight to allow it to soak up the milk. Directions for whip topping. In the meantime, whip the heavy cream, sugar, and vanilla until stiff peaks. Smooth over the top of the cake, sprinkle cinnamon on top, and serve with fresh sliced strawberries if desired. Enjoy!