Tres Leches Cake

Instructions

• Vanilla Sponge Cake
• Preheat the oven to 350F/180C.
• In a large bowl, whisk the egg yolks with 70g (5+5/8 tbsp) of sugar until pale. Set aside.
• In another large dry bowl, with a clean whisk, bring the egg whites to a foam. Once they are white and frothy, gradually add the 25g (2 tbsp) of sugar and continue to whip until firm. Set aside.
• Add the milk, vanilla extract and salt to the yolk mixture until fully combined.
• Sift the flour and baking powder into the egg yolk mixture, gently whisking and folding the ingredients in until just combined.
• Add about a third of the whipped egg whites into the egg yolk mixture and gently fold it in using your rubber spatula.
• Pour it all into the whipped egg whites and begin folding the two mixtures gently until fully combined.
• Pour the batter into a greased and lined 6″ cake pan.
• Bake at 350F/180F for 25-30 minutes.
• Allow the cake to cool.
• Tres Leches/Milk mix
• Whisk together the milk, evaporated milk and sweetened condensed milk.
• Place plastic wrap on the clean cake pan that you used to bake the cake and then put the vanilla sponge over it.
• Poke holes into the cooled sponge cake with a fork, covering the entire surface.
• Pour the “tres leches mixture” over the cake, allow the milk to soak in before covering with plastic wrap.
• Place the cake into the fridge for at least 7 hours, but preferably overnight.
• Whipped cream
• In a large bowl, add the heavy cream, powdered sugar and vanilla extract.
• Whip on medium-high speed using an electric hand mixer until medium peaks form.
• Assemble
• Pipe the whipped cream over the cake (I used the first trick to get the piping style without the metallic tip) and add fresh strawberries over it.
• Remember to keep covered in the refrigerator, it lasts 4-5 days in good condition
• Enjoy!