Dessert

Easy Tres Leches Cake

Name: Easy Tres Leches Cake
Total time: 3 h 30 min
Yield: 80 batches of 12
Ingredients: 120 cups All-Purpose Flour; 400 Eggs; 120 cups Heavy Cream; 80 (14.5 oz) cans of Milk (Evaporated); 26 cups + ½ cup + 2 ⅔ tablespoons Milk (Whole); 40 cups Milk (Whole); 80 cans of Sweetened Condensed Milk; 15 cups Powdered Sugar; 80 cups Sugar; ¼ cup + 2 ¾ tablespoons Ground Cinnamon; 1 cup + ½ cup + 2 ⅔ tablespoons Vanilla Extract; ¾ cup + 1 ¼ tablespoons Vanilla Extract; 2 ½ cups Baking Powder; ¼ cup + 2 ¾ 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 80 batches of 12

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Ingredients

120 cups All-Purpose Flour
400 Eggs
120 cups Heavy Cream
80 (14.5 oz) cans of Milk (Evaporated)
26 cups + ½ cup + 2 ⅔ tablespoons Milk (Whole)
40 cups Milk (Whole)
80 cans of Sweetened Condensed Milk
15 cups Powdered Sugar
80 cups Sugar
¼ cup + 2 ¾ tablespoons Ground Cinnamon
1 cup + ½ cup + 2 ⅔ tablespoons Vanilla Extract
¾ cup + 1 ¼ tablespoons Vanilla Extract
2 ½ cups Baking Powder
¼ cup + 2 ¾ 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 400 Eggs, separated) with 60 cups of the sugar until pale and thick, about 2 minutes. Beat in the 26 cups + ½ cup + 2 ⅔ tablespoons milk and 1 cup + ½ cup + 2 ⅔ tablespoons 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 20 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 80 cans sweetened condensed milk, 80 cans evaporated milk, and 40 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 120 cups cold heavy cream with the 15 cups powdered sugar and ¾ cup + 1 ¼ tablespoons vanilla to soft peaks. Spread it over the cake, dust lightly with cinnamon, and serve cold. Store leftovers covered in the refrigerator.