Tres Leches Cake

This is my second Tres Leches cake. First one I made was Ina Garten's Tres Leches cake.  This recipe was from Kathleen Squire and was published in the Wall Street Journal. The cake was definitely moister! My husband said that my other one seemed more like corn bread consistency. I made this cake 2 days ahead.

Tres Leches Cake By Kathleen Squires

ACTIVE TIME: 20 minutes TOTAL TIME: 3 hours (includes baking and chilling) SERVES: 12

For the cake:

·        Butter, for greasing pan

·        5 large eggs, yolks and whites separated

·        1 cup granulated sugar

·        1 cup all-purpose flour

·        1½ teaspoons baking powder

·        ⅓ cup milk

·        2 teaspoons coffee liqueur such as Kahlua

·        1 (12-ounce) can evaporated milk

·        1 (14-ounce) can condensed milk

·        1 (13.5-ounce) can coconut milk

·        2 tablespoons aged Puerto Rican rum, such as Don Q Gran Añejo

For the whipped cream:

·        2 cups heavy cream

·        4 tablespoons confectioner’s sugar

·        1 teaspoon vanilla extract

·        Ground cinnamon

·        Freshly grated nutmeg

1. Butter bottom and sides of a 13-by-9-inch baking dish. Preheat oven to 350 degrees.

2. In a large bowl, use an electric mixer to beat egg whites on high until stiff peaks form, about 2 minutes. Reduce speed to medium and gradually beat in sugar. Then beat in yolks one at a time. Sift together flour and baking powder, and fold into wet ingredients. Mix in milk and coffee liqueur. Pour mixture into buttered baking dish.

3. Bake until golden and a toothpick inserted into center of cake emerges clean, about 30 minutes. Let cool 15 minutes. After cooling, use a toothpick or skewer to puncture cake’s surface at 2-inch intervals.

4. In a large bowl, whisk together all canned milks and rum until well combined. Carefully pour onto cooled cake. Cover cake pan with foil and refrigerate at least 2 hours.

5. In a large bowl, use an electric mixer to beat together heavy cream, confectioner’s sugar and vanilla on high until stiff peaks form, 4-5 minutes. Spread whipped cream on top of chilled cake. Finish by sprinkling with ground cinnamon and freshly grated nutmeg. Serve immediately.