Tres Leches Cake

Yields: 8 servings | Recipe by Natasha Kravchuk (Natasha’s Kitchen)

Ingredients:

Cake:

1 cup all-purpose flour

1.5 tsp baking powder

¼ tsp salt

5 eggs

1 cup sugar (divided into ¾ and ¼ cups)

1 tsp vanilla extract

⅓ cup whole milk

Syrup ingredients:

12 oz evaporated milk

9 oz sweetened condensed milk (⅔ of a 14 oz can)

Whipped cream topping:

1 cup heavy whipping cream

1 tsp granulated sugar

½ tsp vanilla (optional)

Optional: 1 cup strawberries for garnishing

Steps:

1. Preheat oven to 350° F and butter a ceramic or glass casserole dish. Set up 3 medium sized mixing bowls.

2. Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.

3. Using an electric hand mixer, beat yolks with ¾ cup sugar on high speed, until pale yellow (2-4 min). Stir in ⅓ cup whole milk and add the teaspoon of vanilla.

4. With clean and dry egg beaters, beat whites on high speed until soft peaks form (a few minutes). With the mixer on, add remaining ¼ cup sugar and beat on high speed until whites are stiff but not dry (a few more minutes).

5. Pour egg yolk mixture over the flour mixture and use a spatula to blend together. Gently fold in egg white mixture until just combined. Pour batter into your prepared casserole dish and bake for 30-35 minutes. Let the cake cool afterwards.

6. Pierce the cake all over with a fork and slowly drizzle on the syrup mixture. Let rest 30 minutes at room temperature to soak up the syrup.

7. While your cake is resting, make your whipped cream by beating your heavy cream, granulated sugar and vanilla (optional) on high until thick.

8. Top the cake with the whipped cream and berries.