{"id":1348,"date":"2021-10-07T17:30:03","date_gmt":"2021-10-07T17:30:03","guid":{"rendered":"https:\/\/thehandmade.xyz\/?p=429"},"modified":"2023-02-01T14:23:52","modified_gmt":"2023-02-01T14:23:52","slug":"tres-leches-cake-with-strawberries","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=1348","title":{"rendered":"Tres Leches Cake with Strawberries"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

butter for greasing pan<\/span><\/p>\n

1<\/span>\u00a0cup<\/span>\u00a0unbleached all-purpose flour<\/span><\/p>\n

1 1\/2<\/span>\u00a0teaspoons<\/span>\u00a0baking powder<\/span><\/p>\n

1\/4<\/span>\u00a0teaspoon<\/span>\u00a0kosher salt<\/span><\/p>\n

5<\/span>\u00a0large eggs,<\/span>\u00a0at room temperature<\/span><\/p>\n

1<\/span>\u00a0cup<\/span>\u00a0granulated sugar,<\/span>\u00a0divided<\/span><\/p>\n

1\/3<\/span>\u00a0cup<\/span>\u00a0whole milk<\/span><\/p>\n

3\/4<\/span>\u00a0teaspoon<\/span>\u00a0vanilla extract<\/span><\/p>\n

1<\/span>\u00a0(14-ounce)<\/span>\u00a0can sweetened condensed milk<\/span><\/p>\n

1<\/span>\u00a0(12-ounce)<\/span>\u00a0can evaporated milk<\/span><\/p>\n

1\/2<\/span>\u00a0cup<\/span>\u00a0heavy cream<\/span><\/p>\n

pinch kosher salt<\/span><\/p>\n

2 1\/2<\/span>\u00a0cups<\/span>\u00a0heavy cream<\/span><\/p>\n

2 1\/2<\/span>\u00a0tablespoons<\/span>\u00a0confectioners\u2019 sugar<\/span><\/p>\n

1\/2<\/span>\u00a0teaspoon<\/span>\u00a0vanilla extract<\/span><\/p>\n

3<\/span>\u00a0cups<\/span>\u00a0sliced strawberries<\/span><\/p>\n

1<\/span>\u00a0teaspoon<\/span>\u00a0sugar<\/span><\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n

<\/p>\n

Directions:<\/h2>\n

Place oven rack in center of oven and preheat to 350 degrees.<\/p>\n

Butter bottom and sides of a 9\u00d713-inch Pyrex dish , line bottom with parchment paper, and lightly butter parchment paper.<\/p>\n

In a medium bowl, whisk together flour, baking powder, and salt.<\/p>\n

Separate the eggs. Place the egg whites in a medium bowl and the yolks in a large bowl.<\/p>\n

Using an electric mixer, beat the egg yolks and 3\/4 cup sugar at medium speed until pale and creamy, about 2 minutes. Add milk and 3\/4 teaspoon vanilla and beat until combined.<\/p>\n

Clean and dry the beaters and beat the egg whites on high until they form soft peaks, 2 to 3 minutes. Add remaining 1\/4 cup sugar in a slow stream and continue to beat on high until they reach firm peaks.<\/p>\n

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READ ALSO:<\/span>\u00a0\u00a0BEEF ENCHILADAS with extra cheese on top!!!<\/span><\/div>\n<\/div>\n

Whisk 1\/3 of dry ingredients into yolk mixture until well combined. Gently fold in 1\/3 of egg whites using a rubber spatula. Alternating, fold in remaining dry ingredients and egg whites in two more batches.<\/p>\n

Pour batter into prepared pan and bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let pan cool on a rack or 10 minutes and then invert cake onto rack and remove parchment paper. Let cool completely and then return cake to baking dish.<\/p>\n