I made this cake yesterday for the Brenham Hospice fundraiser luncheon. It was absolutely delicious, but definitely not diet friendly. Save it for a day when you want to indulge. It is Stage One Feingold if you use approved milks.
Vanilla Bean Tres Leches Cake
from Latin Flavors, the Latin Women’s Initiative Houston cookbook
6 extra large eggs
2 cups sugar
2 cups all purpose flour
3 tsp baking powder
1 pinch salt
½ cup whole milk
1 tsp pure vanilla extract
2 cups heavy whipping cream
1 vanilla bean
2 cans condensed milk (14 oz each)
2 cans evaporated milk (12 oz each)
3 egg yolks
3 egg whites, at room temperature
¼ cup light corn syrup
¼ cup sugar
Preheat oven to 350 degrees. Butter a deep 9×13 inch cake pan and set aside. In large mixing bowl, beat eggs with sugar until smooth. In a separate bowl, sift together flour, baking powder and salt. Slowly mix flour mixture into eggs o low speed until completely incorporated. Add milk and vanilla, and mix until smooth. Pour batter into buttered pan and bake until toothpick inserted I center comes out clean, about 30 to 45 minutes.
While cake is baking, bring heavy cream to a simmer in a small saucepan. Slice vanilla bean and scrape seeds out with flat edge of a knife. Add both seeds and pod to cream. Turn off heat and whisk until seeds are dispersed. Cool for 10 minutes. In a large bowl, combine condensed milk, evaporated milk and egg yolks. Discard vanilla bean, and slowly whisk cream into condensed milk mixture. Set aside.
Once cake is finished baking, remove from oven and poke holes throughout top with a skewer. While cake is still warm, slowly ladle milk mixture over top, allowing cake to absorb each spoonful. Continue until cake looks as if it is flooded. Pan will be very full. Allow to cool, and transfer to refrigerator to chill for 2 to 4 hours, or preferably overnight.
To finish cake, make meringue topping. Using electric mixer, beat egg whites with corn syrup and sugar. Spread across top, or finish cake with homemade whipped cream.
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