Tres Leches Cake

Getting psyched up for Cinco De Mayo day.  If you have not tried a Tres Leches Cake, you have not had a Mexican dessert.  I love sweets and it is hard to think of a dessert with milk being sweet enough for this guy.  Don’t be fooled.  This Tres Leches Cake is a real crowd pleaser.  My daughter first introduced me to the concept.  The first time I tried it I made a Mocha Tres Leches Cake.  It was so good.  This time I went more traditional and it is vanilla with a little cinnamon.

Ingredients (adapted from Marcela Valadolid):
Non-stick cooking spray
1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 large eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups heavy cream, divided
3 tablespoons Grand Marnier or other orange liqueur
1 tablespoon powdered sugar
1 – 2 teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F.  Spray a roughly 10-inch baking dish.  Make sure it has at least 2-inch high sides. Line the bottom of the dish with parchment paper.  To get the right coverage, tear off a sheet of the parchment paper, turn over the dish, put the parchment paper on top and cut out along the outline of the dish.  Spray the parchment paper with the non-stick spray.

Mix the flour and baking powder in a medium bowl. Set aside.

In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy.

With the mixer running, gradually add the sugar and beat to stiff peaks.  Beat in the egg yolks, 1 at a time, blending well after each addition.

Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.  Pour the batter into the prepared baking dish.  

Put in the oven and cook for about 30 minutes.  The cake will be done when a toothpick inserted into the center comes out clean.  

Cool the cake slightly, about 10 minutes, then invert onto a platter that is arched or has high sides.  Pierce the top of the cake all over with a thick skewer.  I used a chopstick.

Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl.  Pour the mixture over the cake.  

Cover and refrigerate until cold, about 3 hours or overnight.  I chose to refrigerate overnight.  Combine the remaining 1 cup heavy cream and powdered sugar in a mixer.  Mix until the cream forms soft peaks.  Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.  

Serve and enjoy!