Corgeat 
Authentic Tres Leches Cake
Ingredients 11
| Ingredient | Quantity |
|---|---|
| Flour 692 kcal0.19€ | 190g (1.5 cups) |
| Baking Powder 4 kcal0.04€ | 8g (2 tsp) |
| Salt 0 kcal0.00€ | 1g (3.3 pinches) |
| Egg 358 kcal1.50€ | 250g (5 pieces) |
| Sugar 800 kcal0.26€ | 200g (1 cup) |
| Milk 51 kcal0.10€ | 80g (0.3 cups) |
| Vanilla Extract 23 kcal1.60€ | 8g (2 tsp) |
| Evaporated Milk 478 kcal1.42€ | 354g |
| Sweetened Condensed Milk 1274 kcal1.59€ | 397g |
| Heavy Cream 1632 kcal2.16€ | 480g |
| Powdered Sugar 117 kcal0.12€ | 30g |
| Total 5429 kcal8.97€ | 1998 g |
Instructions
Preheat oven to 350°F (175°C) and grease a 9x13-inch pan; sift together the flour, baking powder, and salt
Separate the egg; beat the yolks with 150g sugar until pale, stir in milk and 1 tsp vanilla extract; in a separate bowl, beat whites with remaining sugar to stiff peaks
Fold the yolk mixture into the whites, then fold in the dry ingredients; pour into the pan and bake 25-30 minutes until a toothpick comes out clean
Pierce the warm cake all over with a fork, whisk together the evaporated milk, sweetened condensed milk, and 60g milk, and pour slowly over the cake
Refrigerate for at least 1 hour (ideally overnight) to allow full absorption
Whip the heavy cream with icing-sugar and remaining vanilla extract to stiff peaks, spread over the chilled cake, and garnish
Meal summary
Prep time
20min
Cook time
30min
Servings
12
Per serving
0.75€
Nutritional values
452
5429 Total