The ultimate milk sponge cake, with whole milk, evaporated milk, sweetened condensed milk, half and half, and whipping cream.
Course Cake
Cuisine South American
Keyword Cinco Leches Cake
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
1 dayday
Total Time 1 dayday1 hourhour
Servings 10servings
Equipment
Baking pans
4 Mixing bowls
Parchment paper
Toothpick
Electric mixer
Ingredients
1tbspButterto grease pans
6Eggsseparated, room temperature
3/4 cupSugar
2cupsFloursifted
1tbspBaking powder
1/4tspsalt
1/2cupWhole milk
1tspBourbon vanilla
2/3cupEvaporated milk
2/3cupSweetened condensed milk
2/3cupHalf and half
3cupsHeavy whipping cream
1/3cupPowdered sugar
2cupsStrawberriessliced thin
Instructions
Preheat oven to 350
Lightly grease the baking pan, whether one sheet pan or two pans. Then line the pan/pans with parchment paper. Then grease the parchment paper, for good measure.
Whip the egg whites in a medium size mixing bowl, with an electric or hand mixer, until firm peaks form. Set aside
Combine the sifted flour, salt and baking powder in a small bowl and set aside.
Whip the egg yolks and sugar in a separate large mixing bowl. Pour in the vanilla while whisking and slowly sprinkle in a little of the flour mixture, alternating with the milk until both are incorporated in. Fold in the whipped egg whites. Transfer the batter to the prepares baking pans.
Bake until the top of the cake forms the appearance of cooked bubbles, and is firm to the touch, about 15-minutes.
Combine Milks while the cake is baking; evaporated milk, sweetened condensed milk and half and half. Whisk until creamy and set aside.
Poke wholesin the cake as soon as you pull it out of the oven, with a toothpick or skewer. Slowly pour the 3-milk mixture over the top of the baked cakes. Pour and wait, and then pour a small amount at a time, lightly brushing the milk into the small holes of the cake/cakes. Place the cakes in the fridge for at least 3-hours or overnight.
Whip heavy cream until it begins to thicken and gradually add the powdered sugar, whipping until firm peaks form. Cover and place in the fridge along with the cakes, overnight.
Assemble the cakes by gently lifting one at a time, from the pan and onto the serving plate. Spread the whipped cream on the first layer, followed by slices of strawberry, or other fruits of your choice. Gently place the second layer on top and repeat with the whipped cream and placement of strawberries, or other fruit.
Store this cake in the fridge until ready to serve and then quickly return the cake to the fridge to keep freshly chilled.