Decadent Tres Leches Cake with Nutty Chocolate Topping

CYSSERO2 weeks ago

0 1 minute read

For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
For the topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup chopped nuts (like pecans or walnuts)
- 1/2 cup crushed chocolate or chocolate shavings

Preheat oven and prepare the pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
Mix dry ingredients:
- In a medium bowl, combine flour, baking powder, and salt.
Whisk eggs and sugar:
- In a large bowl, beat egg yolks with 3/4 cup sugar until pale and creamy.
- Mix in milk and vanilla.
- Stir in the flour mixture until just combined.
Beat egg whites to stiff peaks:
- In another bowl, beat egg whites to soft peaks, gradually adding the remaining 1/4 cup sugar until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour this batter into the prepared pan.
Bake the cake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly.
Prepare tres leches mixture and soak the cake:
- In a pitcher, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Pierce the cake all over with a fork, then gradually pour the milk mixture over the cake. Let it soak in as you pour.
Whip the cream for topping:
- Beat heavy whipping cream with powdered sugar and vanilla until it forms soft peaks.
- Spread over the soaked cake.
Garnish and serve:
- Sprinkle the chopped nuts and chocolate over the whipped cream.
- Refrigerate for at least 4 hours, or overnight, before serving to allow the flavors to meld.