While I was surprised at the flour Cristina used, yet the end result was much lighter & fluffier than tres leche cakes I’ve had in the past. I’m excited to try out some of her other recipes & get them up here soon too.
4 eggs separated
3 c. Krusteaz pancake mix (or regular flour)
1 c. sugar
1 c. butter
1 T. baking powder (use 1 t. extra for flour)
2 t. vanilla
1 c. milk
1 c. milk
1 can evaporated milk
1 can sweetened condensed milk
Separate the eggs & beat the whites to soft peaks. Add the yolks & beat until fluffy. Slowly incorporate flour & baking powder, alternating with milk. Add sugar, butter, & vanilla.
Here’s how the batter should look
Pour into prepared pan(s) & bake at 350* for 40 minutes.
Once baked, cut a thin layer from the top to allow cake to absorb the milk mixture. Mix the three milks & pour over the top of the cake. Cake will absorb the milk mixture as it cools.
Once cooled, beat whipping cream to medium peak stage & add powdered sugar to sweeten (according to taste.) Cover cake with whipping cream & decorate with fresh fruits such as kiwis, strawberries, cherries, etc.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com