I had never made Trece Leches before I tried this recipe.  I made this dessert twice in one week because I really wanted to make this cake perfectly and became a little obsessed with the whipping of the eggs.  The cake portion of Trece Leches is really important.  The cake needs to be very tall and fluffy because you want a ton of nooks and crannies for the milks to crawl into.  The first time I made this cake I did not allow the eggs to really thicken up.  The second time, I whipped those eggs until the peaks were crazy stiff and my cake was literally twice the thickness once I pulled it out of the oven.  Make sure you read over the directions very carefully before starting because timing is everything on this.  You want to move quickly so that the batter doesn’t die flat.  This really turned out beautifully and was fun to create.  This is also a perfect dessert for a dinner party because it is best if you make it the night before.  This way you get one item out of the way!

This recipe is based on one by Emeril Lagasse but I have modified it slightly after cooking it.

Cake Ingredients:

6 Large eggs separated (Cold, straight from the fridge)

2 cups granulated sugar

2 cups all purpose flour

2 tsp baking powder

1/2 cup whole milk

2 tsp vanilla extract

Milk Topping:

2 14 oz cans of evaporated milk

2 14 oz cans of sweetened condensed milk

1 1/2 cups heavy cream

In a separate bowl sift together the flour and baking powder.  Set aside.

Place the 6 egg whites in a bowl and whip on high with a whisk attachment until the eggs form stiff peaks.  Don’t get impatient with the eggs.  Keep whipping them like there is no tomorrow!  Next add the granulated sugar slowly.  continue to whip.  Once all the sugar has been added whip that mixture until you get those stiff peaks back.  Next add the egg yolks one at a time whipping the entire time.  Keep whipping after the yolks have been added until you have your stiff peaks back.  Quickly add the combined flour and baking powder mixture into the egg and sugar mixture alternating with the milk.  Try to do this quickly mixing the whole time.  (This is about when I want to kiss the person who invented my kitchen aid mixer)  Once everything is blended nicely add the vanilla and whip a bit more.  You want the batter to stay nice and fluffy so it is important to whip this like crazy and add the final ingredients quickly.  Trust me you want your cake tall and fluffy! Pour the batter into a 9″x13″ baking dish and cook for 25 to 30 minutes at 350 degrees.

Once your cake is in the oven combine the three milks into a large measuring cup and keep refrigerated.

When your cake is done (check the center with a tooth pick, it is done when the tooth pick comes out clean.)  allow the cake to cool completely.  Take a fork and stab little holes all over the cake.  Slowly pour the milk mixture on top of the cake allowing the milk to seep into the little holes you created.  Cover the cake and refrigerate over night or a minimum of two hours.

I bought whipped cream and plopped a giant dollop on each slice to cover up all of the ugly wholes I had created.  It looked beautiful and tasted nice and light.  So light in fact that my hubby ate at least half of the cake and didn’t feel like he would slide into a sugar coma!  Success!!

Also, I bet this cake would be rockin if you subbed out the whipping cream for Bailey’s!!  Yummy!