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Tres Leches (Milk Cake) Recipe by: “This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream).
For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don’t worry about totally soaking the cake! That’s what you want.
Refrigerate the Tres leches cake for at least 1 hour or overnight to allow it to soak up the milk. Spread sweetened whipped cream all over the top and finish it off with a sprinkle of cinnamon, and some fresh sliced strawberries if you want.
Grease and flour a 9- by 13-inch cake pan. Sift the flour, baking powder and salt into a large bowl. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
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