3 Every Day – Tres Leches Cake

Posted by  //  March 22, 2011  //  Articles

Hi everyone! My name is Rachel Bogardus and I am a Tompkins County Dairy Princess Alternate.  Spring sports are in full throttle now and I wanted to stress the importance of drinking chocolate milk after exercise. Research has shown that fat-free chocolate milk beat out carbohydrate sports drinks at helping to rebuild and refuel muscles after exercise. Why?  The carbohydrates and protein in low-fat chocolate milk is a great combination for refueling weary muscles. So remember to tell your children and/or grandchildren to drink their chocolate milk!  On another note, the dairy princess court would like to invite you to celebrate local farming and agriculture at the annual AgStavaganza!. It will be held on April 2nd, all day, at the shops of Ithaca Mall.  The court will be handing out samples of milk, cheese and ice cream! It would be a great opportunity to learn the benefits of local farming and witness the hard work and dedication our local farmers put into producing milk and crops for our community! I hope you have a wonderful rest of the spring and I have included a recipe for tres leches cake (three milk cake), which is a perfect dessert for a special occasion and spring. Enjoy.

Tres Leches Cake

  • 6 eggs, separated
  • 1 1/2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups water or 1 1/2 cups skim milk
  • 1 teaspoon almond extract
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream (unwhipped)
  • 1/2 cup light corn syrup
  • 7 tablespoons evaporated milk
  • 2 teaspoons vanilla
  • 1/2 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 tablespoons icing sugar
  • 1 teaspoon almond extract

In a large mixing bowl, beat egg whites until soft peaks form. Gradually beat in sugar until soft peaks form. Add yolks one at a time, beating until combined. In another bowl, combine the flour, baking powder, baking soda and salt; add to egg mixture, alternately with water or skim milk. Stir in extract. Pour into a greased 13″ x 9″ baking pan. Bake at 350 degrees for 35-45 minutes, or until cake tests done. Cool on wire rack. Poke holes all over cake with fork or thin straw. Chill, covered in fridge overnight. The following day: In a saucepan, combine condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in vanilla. Slowly pour over cold cake, letting milk absorb into cake. Cover, and refrigerate. FOR ICING: In a mixing bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a bowl, combine the sour cream, icing sugar and almond extract. Fold in the whipping cream into the mixture. Spread over topping. Refrigerate until serving. Makes 12-15 servings.

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