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Before you jump to Tres Leches (3 Milk Cake) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are all sorts of things that you can do to get healthy and balanced. An overpriced gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and getting healthy. Being intelligent about the decisions you make each day is a start. Getting as much physical exercise as possible is another factor. The numbers on the scale aren’t the only signal of your healthfulness. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to tres leches (3 milk cake) recipe. To make tres leches (3 milk cake) you need 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Tres Leches (3 Milk Cake):

1. Take Cake Mixture:
2. Provide 1 cup all-purpose flour
3. Use 1 1/2 tbsp baking powder
4. Use 1/4 tsp salt
5. Use 5 large Eggs, seperated
6. You need 1 cup white sugar
7. Take 1/3 cup whole milk
8. You need 1 tsp vanilla extract
9. Take Tres Leche Mixture:
10. Use 1/2 cup heavy cream
11. Provide 1 can evaporated milk
12. Take 1 can sweetened condensed milk
13. Take 1 tsp orange extract
14. Prepare Whipped Cream Topping:
15. Provide 1 pints whipping cream
16. Use 3 tbsp white sugar
17. You need 1 tbsp vanilla extract
18. You need Maraschino cherries for garnish

Instructions to make Tres Leches (3 Milk Cake):

1. Preheat oven to 350°. Grease and flour a 9×13 inch cake pan. Set aside.
2. Sift all dry ingredients, EXCEPT for the white sugar and set bowl aside.
3. Separate the eggs. Beat the egg yolks with 3/4 cup of sugar on high till pale yellow and almost doubled in volume. Stir in the milk and vanilla extract. Pour wet mixture over dry mixture and stir ever so gently until well combined.
4. Beat the egg whites on high until soft peaks form. Add the remaining 1/4 cup of sugar and beat until the egg whites are stiff, but not dry.
5. Fold the egg white mixture into the batter very gently until well combined. Pour the batter into the 9×13 pan. Smooth out the batter with an offset spatula.
6. Bake the cake until done, about 30-35 minutes. Remove cake from oven and let cool in pan for about 15 minutes. Turn over onto a rimmed platter. Pierce holes all over the cake with a fork. Be careful not to break the cake while doing this.
7. LECHE MIXTURE: Add all ingredients into a bowl and whisk until well combined. About 5-7 minutes.
8. Pour the leche mixture all over the cake slowly. Being sure that the whole cake gets soaked up with the liquid. Place cake in refrigerator to allow cooling for about 20 minutes while you work on making the whipped topping.
9. WHIPPED ICING: In a stand mixture pour the pint of whipping cream. Beat on low for 3 minutes. Gradually increase the speed and start adding the sugar 1 tablespoon at a time. Now add the vanilla extract. Beat the whipped topping until firm. Ice the whole cake and garnish with maraschino cherries if desired. Place cake back into refrigerator for atleast 2 hours to firm up. The colder, the better.
10. Enjoy!!

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