Tres Leches

Ingredients

Cake

• 6 egg whites
• 2 cups sugar
• 8 egg yolks
• 2 cups self-rising flour
• 1/4 cup evaporated milk
• 1/4 cup water

Custard Filling

• 1 cup half-and-half

• 1 (14 ounce) can sweetened condensed milk or 14 ounces Coco Lopez
• 1 1/4 cups evaporated milk
• 1 egg yolk

Frosting

• 2 egg whites
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 16 maraschino cherries

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe.

3. 3

   Beat 6 egg whites until fluffy.

4. 4

   Add sugar a little at a time until completely incorporated.

5. 5

   Beat in 8 egg yolks.

6. 6

   Using a wooden spoon, stir in the flour, milk, and water.

7. 7

   Pour into an ungreased 13x9” baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top.

8. 8

   Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean.

9. 9

   While cake is baking, combine the ingredients for the custard filling in a blender and blend well.

10. 10

    Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours.

11. 11

    For the frosting, beat the 2 reserved egg whites until fluffy.

12. 12

    While beating, add sugar a little at a time.

13. 13

    Continue beating as you add the syrup.

14. 14

    When the frosting is stiff, spread over cake.

15. 15

    Decorate with cherries.