Dessert

Easy Tres Leches Cake

Name: Easy Tres Leches Cake
Total time: 3 h 30 min
Yield: 16 batches of 12
Ingredients: 24 cups All-Purpose Flour; 80 Eggs; 24 cups Heavy Cream; 16 (14.5 oz) cans of Milk (Evaporated); 5 cups + ¼ cup + 1 ¼ tablespoons Milk (Whole); 8 cups Milk (Whole); 16 cans of Sweetened Condensed Milk; 3 cups Powdered Sugar; 16 cups Sugar; 1 ½ tablespoons Ground Cinnamon; ⅓ cup Vanilla Extract; 2 ¾ tablespoons Vanilla Extract; ½ cup Baking Powder; 1 ½ tablespoons Salt

Credit: myDinnerPlan

A light, airy sponge cake soaks up a sweet blend of three milks until it's moist and creamy in every bite, then gets topped with softly whipped cream and a dusting of cinnamon. It's made ahead and served cold, so it's perfect for parties, potlucks, or a make-ahead family dessert.

3 hrs 30 mins 16 batches of 12

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Ingredients

24 cups All-Purpose Flour
80 Eggs
24 cups Heavy Cream
16 (14.5 oz) cans of Milk (Evaporated)
5 cups + ¼ cup + 1 ¼ tablespoons Milk (Whole)
8 cups Milk (Whole)
16 cans of Sweetened Condensed Milk
3 cups Powdered Sugar
16 cups Sugar
1 ½ tablespoons Ground Cinnamon
⅓ cup Vanilla Extract
2 ¾ tablespoons Vanilla Extract
½ cup Baking Powder
1 ½ tablespoons Salt

Directions

Heat the oven to 350°F. Grease a 9x13-inch baking pan.
Whisk the flour, baking powder, and salt together in a bowl.
In a large bowl, beat the egg yolks (from 80 Eggs, separated) with 12 cups of the sugar until pale and thick, about 2 minutes. Beat in the 5 cups + ¼ cup + 1 ¼ tablespoons milk and ⅓ cup vanilla, then gently stir in the flour mixture just until combined.
In a clean bowl with clean beaters, beat the egg whites to soft peaks. Gradually add the remaining 4 cups sugar and beat until the whites are glossy and hold stiff peaks.
Fold the whites into the batter in two additions, gently, until no white streaks remain. Spread the batter evenly in the pan.
Bake for 25 to 30 minutes, until golden and a toothpick in the center comes out clean. Let the cake cool for 30 minutes.
Whisk 16 cans sweetened condensed milk, 16 cans evaporated milk, and 8 cups whole milk together. Poke the cake all over with a fork, then slowly pour the milk mixture over it, letting it soak in as you go.
Cover and refrigerate for at least 2 hours, or overnight.
Before serving, whip the 24 cups cold heavy cream with the 3 cups powdered sugar and 2 ¾ tablespoons vanilla to soft peaks. Spread it over the cake, dust lightly with cinnamon, and serve cold. Store leftovers covered in the refrigerator.