Tres Leches Cream Cake

 Ingredients:

• Butter, for greasing
• 4 eggs
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 1/3 cup milk
• 1 tsp. vanilla extract
• 2 egg whites
• 1 ½ cups evaporated milk
• 1 ½ cups sweetened condensed milk
• ¼ cup heavy cream
• Chopped candied cherries, to decorate

 Topping:

• 2 ½ cups heavy cream
• 3 tbsp. sugar

 Method:

Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Put the eggs and sugar into a large bowl and beat together until doubled in volume. Slowly add the flour, baking powder and salt, mixing well with a wooden spoon. Stir in the milk and the vanilla extract. Beat the egg whites until they hold stiff peaks, then gently fold into the mixture. Pour the batter into the prepared pan, smoothing the surface. Bake in the preheated oven for 30 minutes. Remove the cake from the oven, prick all over with a fork, then transfer to a wire rack to cool. Thoroughly mix together the evaporated milk, condensed milk and cream. Gradually pour the mixture over the top of the cooled cake, pausing after each addition to let it be absorbed, until the cake is completely saturated. Let stand for 30 minutes. To make the topping, whip the cream with the sugar until it holds stiff peaks. Just before serving, spread the cream over the cake, cut into 12 pieces, and decorate each piece with chopped candied cherries.

Makes 12 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com