Tres Leches Cake

My step-mom made a tres leches cake that was amazing! This my lower fat lower calorie version which I think is just as tasty and a little less sweet.

1 c flour
1 tsp baking powder
1/2 tsp salt
1/3 c milk
4 oz sugar
5 eggs, separated
1 1/2 tsp vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 c half-and-half

For the topping:
1/4 c heavy cream
1 tsp vanilla extract

For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Beat egg whites until soft peaks form.
add 1/4 c sugar as beat until stiff peaks form.

Place the egg yolks in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed
, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the remaining sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the vanilla extract and milk and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. fold in the egg whites until combined.

Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

16 servings.
5 WW PP per serving.

Advertisement

Pumpkin Pancakes

These maybe my favorite pancakes of all time! They are light fluffy and taste like pumpkin pie! I make a huge batch and freeze them for a quick weekday breakfast.

Ingredients:
3 c all-purpose flour
1/2 c light brown sugar
3 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/4 tsp freshly grated nutmeg
Pinch of cloves
Pinch of salt
2 2/3 c buttermilk
4 eggs
8 TBSP butter, melted
2 tsp pure vanilla extract
1 can pumpkin purée
1/2 c chopped, toasted pecans

Heat griddle over medium high heat.

Combine dry ingredients. Add wet ingredients and stir until well combined.

Pour onto hot griddle, cook about 2 minutes per side until bubble start form. Flip and cook on the others side about 2 minutes.

Serves 8.