Tres leches cake with whipped cream

Tip: tap a step to mark it as done.

1. Separate the egg whites from the yolks. Beat the whites with 100 g of the granulated sugar. In another bowl, beat the yolks with the remaining 100 g of sugar, then gradually add the flour and vanilla sugar while continuing to beat. Fold the beaten egg whites into the yolk mixture by hand.

   Pour the batter into a baking pan greased with butter and dusted with flour. Bake in an oven preheated to 180 °C (350 °F) for about 20–25 minutes. If the center is still raw, bake longer.

2. For a chocolate cake, add cocoa powder to the batter.

3. Meanwhile, prepare the milk mixture. In a bowl, combine the three milks in these amounts: 200 ml sweetened condensed milk, 400 g evaporated milk, and 200 ml heavy whipping cream. Beat with an electric mixer to make approximately 800 g of a somewhat thick mixture.

4. Let the baked cake cool slightly, then prick it all over with a fork; the holes can be fairly large. Pour the milk mixture over the cake, cover the pan with aluminum foil, and refrigerate overnight to set.

5. Before serving, whip the remaining 75 ml heavy whipping cream in another bowl with the 3 tbsp sweetened condensed milk and the powdered sugar. Cut the cake into squares and serve with the whipped cream and fresh fruit.

Tip: Pour the milk mixture over the cake gradually and evenly, including along the edges and into the corners of the pan. Add more only after the previous addition has soaked in.

This recipe was translated from the Slovak original: Tres leches – piškótový koláč nasiaknutý mliekom