Banana Tres Leches
from Nuevo Latino
Batter
- 5 eggs, room temperature
- 1 c sugar
- 1/4 c water
- 1 c cake flour
- 1 tsp. baking powder
- pinch salt
Milk Topping
- 1 can (14 1/2 oz.) sweetened condensed mild
- 1 can (12 oz) evaporated milk
- 1 1/2 c heavy cream
- 1/2 c banana liqueur - banana extract & water can be substituted
Sweet Whipped Cream
- 1 c heavy whipping cream
- 1/4 tsp pure vanilla extract
- 1/4 c sugar
Preheat the oven to 400°.
Place eggs in mixing bowl of electric mixer. Add the sugar and mix on
high speed. Add the water and continue beating until mixture is fluffy
and pale yellow. Sift the flour, baking powder and salt together and
set aside. Remove the bowl form the mixer and add the dry ingredients.
Add the four mixture to the eggs as soon as they are ready and blend
by hand thoroughly and quickly. (If this step is not done quickly enough,
the eggs will lose their volume.)
Lightly grease a 11x9 cake pan. Pour the mixute into the prepared pan
and tap firmly once or twice on the counter to remove any air bubbles.
Immediately place the pan in the preheated oven. Bake for 10 - 13 minutes,
or until a cake tester comes out clean when inserted in the middle.
Remove the cake and let cool. While the cake is cooling, whisk together
the milk topping ingredients. Using a a toothpick, poke holes into the
cake, pour the milk mixture over the top, and refrigerate.
In a well-chilled bowl using chilled beaters, beat the cream, vanilla
extract, and sugar until stiff peaks form.
Cut cake into serving pieces and top with whipping cream.
Yeild 12 servings.
