TRES LECHES CAKE RECIPE (TRANSLATION – THREE MILKS CAKE) Chefs: Isaiah (5th grade student) and Ana (mom) Country representing: Dominican Republic We chose this recipe because it’s really good. My mom makes Tres Leches for special ocassions or just because. This cake takes a long time to make but it’s worth it! Many Latin American countries make Tres Leches cake and there are different varations. For example, some people add fruits like strawberries and kiwi, others add cinnamon or caramel. We prefer ours plain with the exception of a cherry on top. Adding fruits will make the milk mixture a bit acidic and adding caramel makes it sweeter. Its all up to individual preferences! In our house, we just LOVE Tres leches cake and you will too! INGREDIENTS KITCHEN UTENSILS FOR THE CAKE: • Stand up mixer (you can use a • 1 cup Sugar (divided by 3/4 and 1/4 cup) handheld mixer, but your arm might • 5 large Eggs (seperated by egg yolks and egg whites) get tired when making the Frosting) • 1 cup Milk • Measuring cups • 1 cup All Purpose Flour • Spatula • 1/2 teaspoon of Vanilla • Saucepan • 1-1/2 teaspoon Baking Powder • Candy thermometer (optional) • 1/2 teaspoon Cream of Tartar FOR THE 3 MILK MIXTURE: • 1 can of Evaporated Milk • 1 can of Media Crema • 1 can of Condensed Milk (use 1/2 can to reduce sweetness) FOR THE ITALIAN MERINGUE FROSTING (AKA SUSPIRO): • 1 cup and 2 tablespoons of sugar (divided) • 4 large eggs (egg whites only) • 1/4 teaspoon of cream of tartar • 1/4 Cup of water • 1 teaspoon vanilla DIRECTIONS: FOR CAKE: − Preheat oven to 325 degrees. Add butter or cooking spray to a 9x13 inch pan. − Beat 3/4 cups of sugar and egg yolk until light and fluffy. Then fold in the milk, vanilla, flour and baking powder. − Beat the egg whites to soft peaks, add cream of tartar after 20 seconds, then gradually add the remaining 1/4 cup of sugar. Beat until glossy and firm, but not dry. − Gently fold the egg whites into the egg yolk mixture. Then pour into pan. Bake for 35 - 45 min. FOR MILK MIXTURE: − Mix the 3 milks together, then pour onto cake. (before adding milk use a fork to make small holes on the cake so it can absorb the milk). − Let milk soak for at least 8 hours although its best if left overnight. FOR THE FROSTING: − Place 1 cup of sugar and 1/4 cup of water in a saucepan. cover and cook on medium for 2 minutes, uncover and continue to cook for apx 5-6 min. Temperature on a candy thermometer should reach 239oF. − Meanwhile, beat the egg whites on medium speed to soft peaks with cream of tartar, then gradually add 2 tablespoons of sugar and beat until stiff peaks. − Reduce speed on mixer and pour the HOT and boiling sugar syrup. (USE CAUTION - SYRUP CAN BURN YOU!). − Increase mixing speed to high and let it mix until the outside bowl is cool (about 20 minutes), then add vanilla. You’re done – just frost your cake and enjoy!.