Tres Leches
Prep: 20 minutes | Bake: 30-45 minutes | *It is recommended that you refrigerate overnight or at least 4 hours.
INGREDIENTS:
For the cake:
1 box angel food cake mix
1 can evaporated milk (12 oz)
1 can condensed milk (14 oz)
1 cup whole milk
½ tsp vanilla extract
a dash of salt
For the merengue:
1 cup sugar
½ cup water
5 egg whites
⅛ tsp cream of tartar
½ tsp vanilla extract
cherries, strawberries or cinnamon for garnish
INSTRUCTIONS:
1—Bake the cake according to the instructions on the box.
2—While the cake bakes, mix the evaporated milk, condensed milk, regular milk, vanilla extract and salt.
3—When the cake is done baking let it cool completely.
4—Once the cake is done cooling, poke little holes with a toothpick or a fork (this will help the cake to absorb the milks) and pour the milk mixture over it.
5—Cover the cake and refrigerate overnight or at least 4 hours. After refrigerating it’s ready to be frosted.
6—To make the merengue, mix in a small saucepan the water and sugar and mix. After mixing let it sit without stirring on medium to low heat making sure it does not burn. This will create a syrup.
7—In a separate bowl, while the sugar in the syrup dissolves, start beating the egg whites and add in the Cream of Tartar.
8—Once it reaches soft ball temperature (235° F, or once it thickens a little bit if you don’t have a thermometer) it’s ready!
9—Beat the egg whites for at least twelve minutes and then add in the syrup slowly. Keep beating the eggs until the merengue is formed. You should be able to turn the bowl upside down and it won’t move.
10—Spread or pipe the merengue over the cake. Garnish and enjoy!
