Indulge in the decadent and moist Tres Leches Cake, a classic Mexican dessert soaked in three types of milk, topped with tangy cream cheese frosting, and fresh seasonal berries.
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt,
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 eggs, separated
1 tsp vanilla extract
1/2 cup whole milk
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup heavy cream
Fresh berries, for garnish
Preheat the Ventray Oven to 350°F. Grease a baking dish with butter or cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In your Ventray Stand Mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until just combined.
In a separate bowl, using the whisk attachment on the stand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake has cooled, poke several holes all over the top of the cake using a fork or toothpick. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
Top the cake with freshly whipped cream and fresh berries for garnish.