Cafe Central Trés Leches Cake

contributed by Jaime Gregory Cecil

9 eggs, at room temperature
1 1/2 C. sugar
12 T. butter, softened
2 1/2 C. all-purpose flour
1 1/2 t. baking powder
1 C. milk
1 t. vanilla
1 t. cream of tartar

Three Milks:
2 C. heavy cream
1 (5 oz.) can evaporated milk, at room temperature
1 (14 oz.) can sweetened condensed milk, at room temperature

Preheat oven to 325 degrees. Separate egg yolks and whites, keeping whites at
room temperature. In bowl of an electric mixer, cream sugar and butter together
until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2-3
minutes on medium-high speed. In separate bowl combine flour and baking powder.
In third bowl mix milk and vanilla. Alternately add flour mixture and milk
mixture to butter mixture (a fourth at a time) until all are combined. Beat
until smooth after each addition.

Beat egg whites with cream of tartar until soft peaks form and, using a large
spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom
of a 9-by-13-inch metal baking pan. Pour in batter and bake approximately 40
minutes, until golden brown. Allow to cool.

Make three-milk mixture by stirring the milks together thoroughly; do not beat.
Slice or peel off the thin top crust of cake. Pour milk mixture evenly over top
of cake (if necessary, poke holes in cake with a fork to facilitate soaking; you
will probably need only 3/4 of the mixture). Refrigerate. Serve slices in a bowl
with additional milk mixture.
Serves 12.


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