Tres Leches Cake

I thought I'd share this incredible cake recipe today to go along with the mexican theme this week. I first had this dessert at Cafe Rio out in Utah, one of the best restaurants I have ever eaten at. And, not surprisingly, this was one of the best desserts I have ever eaten in my life. For those non-Spanish speakers like me, "tres leches" literally means "three milks." Now before you start putting your guard up about the odd list of ingredients, just listen to why I love this cake: It is a very light spongey cake that is drizzled with three milks: sweetened condensed, evaporated, and heavy cream. It is unbelievably moist and rich and it oozes out goodness with every bite. And another great feature is that it will never go soggy! The sponge-like cake holds in moisture just like, well, like a sponge! Trust me on this one guys.. I promise you will not be disappointed. (Recipe and picture adapted from Taste of Home.)

Ingredients:

• 5 eggs, separated
• 1 cup sugar, divided
• 1 Tbsp. butter, softened
• 1/3 cup milk
• 1 tsp. vanilla extract
• 1 cup flour
• 1 tsp. baking powder

Milk Syrup:

• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk
• 1 cup heavy cream
• 3 tsp. vanilla extract
• 1 pint heavy cream, for whipping
• 3 Tbsp. sugar
• fresh strawberries (optional)

Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Let egg whites stand at room temperature for 30 minutes. In the meantime, beat egg yolks on high speed for 5 minutes in a large mixing bowl until thick and lemon-colored. Gradually beat in 3/4 cup of sugar and butter. Stir in milk and vanilla. Gradually add flour and baking powder to egg mixture (batter will be thick). In a small bowl beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Gradually fold into batter. Spread evenly into pan and bake for 18-22 minutes, or until cake springs back when lightly touched. Place on a wire rack to cool.

Combine condensed milk, evaporated milk and heavy cream together in a small pitcher. Add in vanilla. When cake is cool, pierce the surface with a fork all over. Slowly drizzle a third of the mixture over the cake, allowing it to absorb into the cake. Repeat twice. Let stand for 30 minutes.

To frost, whip heavy cream with sugar until thick and spreadable. Spread over cake and top each piece with a strawberry. Store in the fridge up to one week.