Back to 16 servings 1.5 cup plain flour / all-purpose flour 2 tsp baking powder 0.75 tsp cooking salt / kosher salt 3 large eggs ), , at room temperature (~50 - 55g/2oz each 1 cup white sugar ), (any type - caster sugar/superfine, or regular/granulated 2 tsp vanilla extract 0.5 cup full-fat milk, , at room temperature 1 x 340g/12oz can evaporated milk ), (Note 1 1 x 395g/14oz can sweetened condensed milk ), (Note 1 1 cup thickened cream / heavy cream ), , or regular full-fat cream (Note 2 1 tsp vanilla extract 0.5 tsp almond extract ), , optional (Note 3 1.5 cup thickened cream / heavy cream, , or other whipping cream 3 tbsp white sugar 1 tsp vanilla extract 0.5 tsp+ cinnamon powder ), , for sprinkling (Note 2
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1 Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Grease a 23 x 33cm / 9 x 13" metal pan with butter. Do not use a glass or ceramic pan, and do not line with paper.2 Step 2: In a bowl, whisk the flour, baking powder, and salt. Set aside.3 Step 3: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, and vanilla. Beat on medium-high for 10 minutes until pale yellow and fluffy. Alternatively, use an electric beater on high for 10 minutes, alternating arms if needed.4 Step 4: Reduce the mixer speed to low. With the mixer running, slowly add half the flour mixture, then all the milk, then the remaining flour mixture. Stop beating as soon as most of the flour is incorporated. Then use a rubber spatula to fold the batter, scraping the bottom well, just until everything is combined. Do not overmix, as it will deflate the batter.5 Step 5: Pour the batter into the prepared pan. Bake for 25 minutes or until a skewer inserted in the center comes out clean. Cool for 30 minutes before poking and soaking.6 Step 6: In a large bowl or very large jug (1.5L/quarts), whisk the 3-milk ingredients (evaporated milk, condensed milk, cream, vanilla, and almond extract if using) until the condensed milk is fully incorporated.7 Step 7: Using a thin chopstick, poke lots of holes all the way down to the base of the pan. Aim for around 130 holes—13 rows of 10.8 Step 8: Slowly pour the milk mixture across the top in about 3 additions, allowing a minute or two between pours so it soaks in rather than pooling. Concentrate on the center if the cake is sloped and the mixture pools on the sides, and pour slowly for even coverage.9 Step 9: Refrigerate for at least 4 hours, or overnight, to let the milk mixture disperse throughout the cake.10 Step 10: Beat the cream, sugar, and vanilla with the stand mixer (whisk attachment) or electric beater until firmly whipped.11 Step 11: Spread the whipped cream evenly over the top of the cake. Sprinkle with cinnamon from a height using a fine sieve for even coverage. (If you stabilize the whipped cream, you can top with cream the day before; for example, use McKenzie's Cream Stabiliser.)12 Step 12: Cut into 12 very generous or 20 sensible pieces. Serve directly from the pan.getsaucepan.com/r/63ab0360-471f-4ed4-9125-d50f20ba4ee0 · Original: https://www.recipetineats.com/tres-leches-cake/
