Layered Tres Leches Cake with Peaches

• Produce

  • 1 can Peaches, small

• Refrigerated

  • 5 Eggs, large

• Canned Goods

  • 1 can Evaporated milk

• Baking & Spices

  • 3 tsp Lemon extract
  • 1/4 cup Powdered sugar
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 can Condensed milk, sweetened
  • 2 3/4 cup Double creme

• Other

  • 1 1/4 cups All-purpose (plain flour (sifted

Found on sayitwithcake.org

Ingredients

• 5 large eggs (separated)
• 1/2 cup sugar
• 2 tsp pure vanilla extract
• 1 tsp lemon extract
• 1 1/4 cups all-purpose (plain) flour (sifted)
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 cup heavy whipping cream
• 2 teaspoons lemon extract
• 1 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 can peaches chopped up small, or fresh peaches

Directions

• Preheat oven to 350 degrees. Prepare 9” round cake pan, or 3 6 inch like I used
• Separate the egg whites from the yolks.
• Beat the egg whites on medium speed, 3 – 5 minutes.
• When soft peaks form slowly add the sugar in small batches.
• Whip until stiff peaks form about 5 minutes. Set aside.
• In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
• Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
• Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
• Pour the batter into the prepared pan.
• Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
• Let it cool
• Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid
• In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
• Once it is cool, add the rum or any other flavoring you are using
• Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process
• Whip the cream, when soft peaks form, add the sugar little by little, continue whipping until stiff peaks form about 2 mins.
• Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.