Tres Leches Cake

Chuy's Restaurant Copycat Recipe

1 1/2 cups all purpose flour

1 tablespoon cornstarch

1 teaspoon baking powder

1/2 cup butter

1 cup white sugar, divided

5 egg yolks

5 egg whites

1 teaspoon vanilla extract

1 1/2 cups whole milk

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) can evaporated milk

2 cups heavy whipping cream

1/4 cup powdered sugar

freshly sliced strawberries

Preheat oven to 350. Mix the dry ingredients in a small bowl with a wire whisk and set aside. Separate the eggs, placing the whites in a mixer bowl and the yolks in a small bowl. Beat the egg whites until they are frothy and starting to thicken slightly. Very slowly add 1/2 cup white sugar. Beat until they are stiff and glossy but not dry. You should be able to turn the bowl over without having them come out. Remove them from the mixer bowl and set aside. In the mixer bowl, beat the softened butter and the remaining ½ c. sugar till butter is light yellow. Add the vanilla. One at a time, add the egg yolks, mixing well to incorporate each one before adding the next. Scrape down the sides of the bowl as you go. Remove the bowl from the mixer and use a rubber spatula to mix in 1/3 of the flour mixer into the butter mixture. Then, fold in 1/3 of the egg whites, being careful not to deflate them as much as possible. Add another third of the flour, and then another third of the egg whites. Repeat with remaining flour and egg whites.

Pour batter into 9 x 13 inch baking dish sprayed with cooking spray. Bake at 350 for 25 to 30 minutes or until center springs back gently when poked, or until a toothpick inserted in the center comes out clean.

While the cake is baking, combine the whole milk, sweetened condensed milk and evaporated milk in a small saucepan. Heat just enough to combine them…not very hot at all. Once the cake comes out of the oven allow it to cool for 10 minutes. Use a fork to poke holes all over it every 1/2 inch or so. Then, pour the milk mixture evenly over the top of the cake. Allow to cool to room temperature and then cover and place in the refrigerator overnight or at least until it is cold.

When ready to serve, whip the cream and add the powdered sugar to sweeten it slightly. The cake is very sweet so you don’t need the cream to be super sweet. Top the cake with the whipped cream. Place a piece on a plate and top with sliced strawberries.