Tres Leches Cake with Strawberries

This super moist, almost pudding-like cake is eaten throughout Central and South America. Everyone has their own unique recipe, but it always starts with a simple sponge-style cake soaked with three milks (hence the name). Ideal for a party, as it needs to be made in advance. Substitute with peaches or nectarines when in season.

Preparation Time:     20 minutes         

Baking Time:            40 minutes

Refrigeration Time:   8 hours or overnight

Serves 12 to 18                      

2 cups (500 mL)         all-purpose flour

1 tbsp (15 mL)            baking powder

1/2 tsp (2 mL)             salt

6                                Ontario Eggs, separated, at room temperature

1-3/4 cups (425 mL)    granulated sugar

1-1/2 tsp (7 mL)          vanilla

1/2 cup (125 mL)        Ontario Milk, 2% or homogenized

1 cup (250 mL)           35% Ontario Whipping Cream

1                                can (354 mL) 2% evaporated milk

1                                can (300 mL) sweetened condensed milk

Strawberries:

4 cups (1 L)                Ontario Strawberries

1/4 cup (50 mL)          granulated sugar

2 tbsp (25 mL)            fresh lemon juice

Garnish:                    lightly whipped 35% Ontario Whipping Cream

Lightly butter and flour 9- x 13-inch (3 L) glass baking dish.

In medium bowl, whisk flour with baking powder and salt. Set aside.

In large bowl, using electric mixer, on high speed, beat egg whites until frothy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Beat in egg yolks, one at time, beating after each addition. Using rubber spatula, fold in half of the flour mixture. Gradually add milk, folding as you go. Fold in remaining flour mixture just until blended. Do not overmix. Scrape into prepared baking dish.

Bake in 350°F (180°C) oven for 40 minutes or until a toothpick inserted in centre comes out clean. Set on wire rack; cool 30 minutes.

Meanwhile, in medium bowl, whisk together whipping cream, evaporated milk and condensed milk. Using skewer, poke holes every 2-inches (5 cm) all over cooled cake making sure to poke right to the edges. Gradually drizzle half of the milk mixture over cake; once absorbed, drizzle remaining mixture over top. Cover with plastic wrap; refrigerate at least 8 hours or overnight.

Strawberries: About 30 minutes before serving cake, slice large strawberries into halves or quarters; leave small berries whole. Place in medium bowl; stir in sugar and lemon juice. Stir after 15 minutes.

To serve, place cake on plate. Spoon strawberries over top with a dollop of whipped cream.

Nutritional Information:

1 Serving (When recipe serves 18):

PROTEIN:              7 grams

FAT:                       9 grams

CARBOHYDRATE:  51 grams

CALORIES:            311              

FIBRE:                   1 gram

SODIUM:                190 mg 

Credit: Foodland Ontario