INGREDIENTS:
For the sponge cake:
• 1 cup all-purpose flour
• Flour 1 tablespoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 cup clean, separated
• 1/3 cup Whole milk
• Vanilla 1 teaspoon extract
For Tres Leches – Mix:
• 1 can (12 oz) whole milk
• 1 can (14 oz) flavored whole milk
• 1/2 cup heavy cream
For the cream:
• 1 glass of whipped oil
• 2 tablespoons. powdered sugar
• vanilla extract 1 teaspoon
• chopped fresh strawberries (for garnish)
Directions for use:
• Preheat the oven to 175°C. Grease and flour a 9 x 13 cm
baking tray. • Mix the flour, baking powder and salt in a mixing bowl. Put aside.
• In a separate bowl, mix the egg yolk with 3/4 cup puree until a light and creamy consistency.
• Mix milk and vanilla until well combined.
• Slowly add the dry ingredients to the egg yolk mixture until combined.
• In a separate mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup
powdered sugar and continue beating until stiff peaks form.
• Slowly add the whipped egg whites to the cake batter until everything is well mixed.
• Pour the batter into the prepared bowl and distribute evenly.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes
out.
• While the bread is baking, prepare the tres leches mixture by combining dry milk, whole milk and
cream in a mixing bowl. Mix until well combined. Put aside.
• After the cake is baked, remove it from the oven and let it cool slightly on the baking tray. • Poke a
hole in the hot cake with a fork or knife.
• Slowly pour the tres leches mixture over the hot cake and let it cool. Cover the cake with plastic
wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld with the cake and
absorb the liquid.
• Before serving, prepare the frosting by mixing whipped cream, powdered sugar and vanilla extract
until stiff peaks form.
• Spread the cream on the cooled cake and cover it with strawberry jam.
• Cut Strawberry Tres Leche Cake and let cool with nice, creamy buttercream.
• Cover remaining cake with plastic wrap and store in the refrigerator for up to 3 days.