- Hey friends, it's Shawn with iwashyoudry.com
And today we're going to be making this
(gear cranking)
(bubble popping) (whip whipping)
tres leches cake.
This cake is so soft and fluffy and not to mention
so moist inside.
You've got the nice fluffy whipped cream on top.
Oh, I just love this cake so much.
I can not wait to get started
and show you how easy it is to make.
Let's get going.
So the first thing we're going to do is
combine one cup of all purpose flour
with one and a half teaspoons of baking powder,
half a teaspoon of ground cinnamon
and a quarter teaspoon of salt.
So we're just going to whisk that together.
I love the smell of cinnamon.
It smells so good already.
Okay, so I'm going to set that aside.
Then we are going to take five eggs
and we're going to separate the egg yolks
from the egg whites.
Okay.
So to our egg yolks, we're going to add
three quarter cup of granulated sugar,
and I'm going to use my hand mixer
to get it nice and light pale and fluffy.
(mixer whirring)
Okay, you'll know your egg mixture is ready
when it comes to this nice ribbony texture.
All right, once our egg yolks and sugar mixture is combined,
I'm going to add one third cup of whole milk
as well as one teaspoon of vanilla extract.
All right and I'm just going to stir this all together.
All right, looks good.
Okay, now
go ahead and clean off your beaters
and we are going to beat our egg whites.
We're going to beat the egg whites
until they form a soft peak.
and while you're mixing, you're going to go ahead and add in
a quarter cup of granulated sugar.
(mixer whirring)
All right, you can see soft peaks there.
They're not sharp.
They kind of bend over.
That is exactly what you want, okay?
Now we're going to combine everything together
to create our tres leches cake.
Okay, so to the flour mixture,
add in your egg yolk and sugar mixture.
Okay and then we're going to combine this
just until there's no more flour clumps.
Make sure you scrape the bottom of the bowl.
Okay, that looks excellent.
Can see that consistency.
Now we're going to add in all of our egg whites.
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(laughs)
Put these in there.
We're going to gently fold in our egg whites.
And we want to make sure we don't over mix this
because that egg white in there is going to help give us
the nice spongy texture to our tres leches cake
that we need, because we're going to fill this cake
with three milks, tres leches,
and it is so good.
Can see this batter coming together.
And my microphone just died.
So basically you're going to want to mix the batter
until it is nice and thick and uniform
and then just simply pour the batter into a greased
9x13 baking dish and smooth out the top.
It might be a little lumpy
because it is quite a thick batter.
Then we're going to pop this in the oven
at 350 degrees for just 30 minutes
until a toothpick inserted into the center
comes out nice and clean.
Okay, guys, I have pulled this out of the oven.
I tested the center with a toothpick
to make sure it was cooked.
Everything looks great.
We're going to let it cool here for just a little bit
and before it gets completely cool,
we're going to add our tres leches.
Okay so while our tres leches cake is cooling,
we're going to create the tres leches part of the cake,
which is three milks.
We've got evaporated milk
and I'm just going to use eight ounces here.
And I am pouring this into a rather large measuring cup,
which will make it easier to pour into our cake later on.
I'm using 14 ounces of sweetened, condensed milk
and then a half a cup of heavy cream.
I'm just going to go ahead and stir that all together.
(upbeat music)
Looks good
and then we're just going to take that fork
and while our cake is still slightly warm,
we're just going to poke little holes
all throughout this nice sponge cake
and this is going to let that milky texture
soak right in all the way through,
and it's going to create a super nice moist cake.
Now we're going to pour in our milk mixture very slowly.
You want to make sure that it coats the cake nice and evenly,
and it'll just soak all the way in.
It may seem like a lota lot of milk at first,
but it'll get nice and soaked in.
Be so moist and delicious.
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Okay, all right.
We're going to let this soak in until it is all absorbed.
And then we are going to create our nice, fluffy
whipped cream frosting that's going to go over this
and it is ready to go so.
See it already absorbing.
Ooh, it's looking so good.
All right, now that all the milks have been
soaked up into our cake, we're going to make
our quick whipped cream frosting and my favorite tip
when you're making homemade whipped cream,
make sure you pop your bowl and mixers into the freezer.
So I'm just going to grab mine.
So they are nice and icy and chilled.
And then I'm just using two cups of heavy whipping cream.
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And as we mix this, I'm going to add in
between three to four tablespoons of powdered sugar,
just to give it a little bit of sweetness.
(mixer whirring)
All right. That is perfect.
We've got some nice peaks.
Boop.
Looks delicious.
And then, you know.
(laughs) Okay.
We are going to put our fluffy whipped cream frosting
right on top of our moist tres leches cake.
(upbeat music continues)
I can't wait.
Let's go ahead and slice into this thing.
(laughs)
Okay.
Oh man.
I am so excited to try this tres leches.
Okay so I am just going to hit it
with a little bit of cinnamon and sugar, right on top.
I feel like it really amps up that
cinnamon that's inside the cake
and then I love to dress it up
with just a couple of freshly sliced strawberries.
You could even do raspberries if you like.
Boom, that's it, you guys.
This cake is so, so good.
It's moist and filled with so much flavor.
Oh my gosh.
Okay, enough talking.
Let's just give this a try.
Shall we?
(upbeat music continues)
Mm.
Mm. (laughs)
Ah, wow.
Wow, that's so good.
You guys have got to give this tres leches cake a try.
It is moist and creamy and cool and just so good.
You could even make this cake
a couple of days ahead of time.
Refrigerate it, frost it right before
you're about to serve it and it's perfect.
Great for making ahead.
Oh my gosh, okay.
Go ahead and check this recipe out
on iwashyoudry.com and I will see you guys next time.
Bye.