Do you love a Tres Leches Cake but not the soggy texture? Try this recipe that was given to me by my friend who is a food scientist. He created a 3 milk and egg sauce that is poured over the cooked cake and puts it back in the oven, this makes a rich custard inside the cake and on the bottom of the pan that is decadent. A perfect solution to not having a soggy cake. Genius!

This is the soft peak you want for the egg whites.

Add the sugar to the egg whites.

Add your egg yolks one at a time.

This is when you use high quality pure vanilla puree. It has the vanilla beans in it!

This recipe makes enough for a 9x9 baking pan.

These are the ingredients for the 3 Milk and Egg Sauce.

Once the cake comes out of the oven poke holes in it with a straw or a skewer.

You want to be generous with the pouring the sauce over the cooked cake and returning it back to oven to bake for a few more minutes.

The 3 milk and egg sauce has now turned into a custard after going back in the oven fo bake for 10 minutes. Chill cake before topping with the whipped cream.

Pile the whipped cream on top of cake and continue to chill.

Enjoy your new Tres Leches Cake recipe!

Ingredients:

Unsalted butter for pan

1 ½ cups all-purpose flour

1 Tbl baking powder

¼ tsp Vietnamese Cinnamon

6 large egg whites

1 1/2 cups sugar

3 large egg yolks

2 tsp pure vanilla puree

½ cup whole milk

3 cups of the 3 milk and Egg sauce (recipe follows)

Directions:

Preheat oven to 350 degrees. Butter and flour the bottom and sides of a 9x9 baking dish.

Whisk 1½ cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 tsp pure vanilla puree. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.

Bake cake for 20-25 minutes until pierced with a toothpick that comes out clean. Place pan onto wire rack and poke holes all over top of cake with a skewer or a straw. Drizzle the sauce over the cake letting it soak in before adding more. You will have more sauce than you need for this recipe. I used 3 cups of the 3 milk and egg sauce and soaked my cake. I wanted to make sure I had a custard layer under my cake. Put back into the oven and cook for 10 minutes. Let cake cool and top with the whipped cream topping. Be sure a chill your cake before serving.

3 Milk and Egg Sauce

This sauce makes about 4 cups

Ingredients:

1 Tbl dark rum

1-12 oz can evaporated milk

1-14 oz can condensed milk

1-8 oz container of sour cream

4 egg yolks

1/2 tsp pure vanilla puree

Directions:

Mix all the ingredients in a mixer until well combined.

Whipped Cream Topping

Ingredients:

1 cup whipping cream

2 Tbl powdered sugar

1 tsp pure vanilla puree

Directions:

Combine all ingredients in a bowl and whip with a whisk until stiff peaks form. You can use an electric hand mixer. Pile the whipped cream on top of the cooled cake and chill before serving.