Traditional Tres Leches Cake recipe credit to Ree Drummond, the Pioneer Women @
with Forge.’s own Jayme Burton Arnold’s healthy spin.
1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake.
Jayme Burton Arnold’s take:
Use lowfat or fat free eagle brand -same goes for the evaporated milk.
Increase vanilla to 1 1/2 teaspoons.
Utilize almost all of the liquid. Reserve only a 1/2 cup as opposed 1 cup.
Cover cake in Saran Wrap and place in fridge for a few hours or over night.
For the icing, add about 1/8 cup or 1/4 cup powdered sugar to the whipped cream instead of granulated sugar and add about 1/2 teaspoon vanilla.
Dust with cinnamon.