Dessert for 12

Tres Leches Cake

Name: Tres Leches Cake
Total time: 300 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 6 large eggs; 1/2 cup granulated sugar; 1/2 tsp almond extract; 2 tsp vanilla extract; 1/2 tsp cream of tartar; 1 1/2 cups cake flour; 1/2 tsp fine salt; 1 cans (14 oz) sweetened condensed milk; 1 cans (12 oz) evaporated milk; 2 cups heavy cream; 2 tbsp powdered sugar (optional); ground cinnamon (optional); 2 pints fresh raspberries (optional)

Light sponge cake soaks in three milks, chills, and finishes with whipped cream, cinnamon, and raspberries.

$1.09per serving $

300 minstart to table

12servings

Mexican Vegetarian Budget Desserts

Ingredients

6 large eggs
1/2 cup granulated sugar
1/2 tsp almond extract
2 tsp vanilla extract
1/2 tsp cream of tartar
1 1/2 cups cake flour
1/2 tsp fine salt
1 cans (14 oz) sweetened condensed milk
1 cans (12 oz) evaporated milk
2 cups heavy cream
2 tbsp powdered sugar (optional)
ground cinnamon (optional)
2 pints fresh raspberries (optional)

Steps

Heat the oven to 350 F and oil a 9-by-13-inch baking pan.
Separate the eggs, then beat the whites with cream of tartar until foamy.
Beat the yolks with half the sugar, almond extract, and vanilla extract until pale.
Fold the yolk mixture, cake flour, and salt into the whites, then spread the batter in the pan.
Bake the cake for 25 to 30 minutes, until set in the center.
Whisk the condensed milk, evaporated milk, and 1 cup heavy cream, then pour the mixture over the warm cake.
Chill the cake for at least 3 hours, then whip the remaining cream with powdered sugar and spread it over the cake with cinnamon and raspberries.

Main ingredient on sale this week? See what to make with eggs on sale.