Tres Leche Goodness

Sometimes we all deserve a little sweet treat during the day or simply after dinner desert for the whole family. Here is a simple yet delicious Tres Leche recipe for you for make at home from scratch. [ WARNING your husband wont stop addoring you all night after trying this.] and sorry to inform your whole family wont stop asking you to make more.

INGRIDIENTS

10 eggs ( for the cake and the merengue topping )

2 cup of sugar ( one for the cake batter and the other for the merengue)

1 tbsp vanilla extract

1 cup flour

1 tbsp baking powder

1 cup whole milk ( I use RAW milk, but you can use any)

1 can of evaporated milk

1 can of condensed milk

1 stick of butter ( just to butter your pan)

OPTIONAL

Powder cinnamon

Pumkin spice

Pumkin spice creamer

INSTRUCTIONS

Preheat your oven at 350

In a large bowl, add only the 5 egg whites and a pinch of salt. Put the yolks (yellow part) aside since you will add them later. With an electric mixer blender, beat the egg whites until they form a hard meringue, hard enough that when you flip the bowl upside down, it doesn't fall.

Add the egg yolks one by one while mixing with the mixer. Add a cup of sugar and a tablespoon of vanilla extract, continuing to mix until all the sugar is incorporated and melted.

Mix 1 cup of flour with the baking powder blend and add it to the meringue. Make sure to use a strainer while adding it so that the flour can be fluffed out and no hard pieces fall in. Blend with a spatula, folding everything in carefully so the bubbles don't go away.

Get your oven dish and butter it all around. Add the cake batter, spreading it out to the corners evenly, and place it in the oven. Let it cook for 30 minutes or until you see that the cake is firm. You'll know this by pinching it with a fork, and if it comes out clean, it's done.

While the cake is baking, prepare the milk mixture. In a large bowl, add the whole milk, the condensed milk, and evaporated milk (optional: the pumpkin spice creamer). Blend everything together and set it aside.

Get the cake out of the oven and let it rest for about 20 minutes while you prepare the topping.

There are two ways of making the topping.

CUBAN MERINGUE (my favorite)

Add 5 egg whites into a large bowl, mix with the mixer blender until it forms a firm meringue. Add 1 cup of sugar and continue mixing until the sugar is completely unnoticeable. Add 1 tablespoon of vanilla and blend it. (Optional: add pumpkin spice and cinnamon to taste and blend)

In a deep pan, add 1 cup of sugar and half a cup of water and stir it until it turns into a sticky syrup.

Add this hot syrup into the meringue slowly and continue mixing with the blender mixer until it is cold.

HEAVY CREAM TOPPER (tradicional)

Add a full container of heavy whipping cream into a large bowl, add half a cup of sugar (optional: add pumpkin spice and cinnamon to taste) and blend with a blender mixer until it hardens.

PREPARATION

With a fork, start poking holes in the cake. Add the milk mixture into the cake, making sure you cover it with the milk all around and in the corners. Once it's done, dress it up with your topping/meringue. (Optional: sprinkle some cinnamon on top)

It is very important for you to leave it in the fridge for at least 2 hours before serving. Once the time is up, serve and enjoy. :)