Most of you know that today my husband and I are packing up a moving truck and moving to the heart of our city. Our boxes are packed, our friends and family are so excited to help out and I’m dying to get my mixer back on my counter. I’m excited to get back to cooking and baking in my new kitchen but while I’m busy with the move, I am sharing a couple of my favorite bloggers with you. Today, we have Julie from Table for Two. I met Julie a while back and we instantly connected. So much so that I think we might be sisters separated at birth. We even share the same guilty food pleasure (french fries!) I hope you enjoy her post today, I can’t wait to make this cake! ~C.

Hi Bake Your Day fans! I’m Julie over at Table for Two where I blog about my culinary adventures and my everyday life with my other half. Cassie asked me to do a guest post for her today and I happily accepted. I was thrilled!! It was such an honor to receive that email from Cassie asking me to guest post for her. Cassie and I have known each other for a while now. I started my blog last spring and I think I found her immediately through jumping around various bloggers’ blog rolls. I’m so glad that I “met” Cassie. She’s one of the sweetest, most caring, and fun person to talk to. I love reading her blog. Right off the bat, Cassie made it to my Google Reader list and I look forward to all her entries!

We have yet to cross paths with one another but we both agree that we were meant to be friends. So much so that we’ve now started texting each other and are trying to plan a girls weekend in KC! See, this is what I love about the food blogging community. We all share our passion for food and our love for sharing and inspiring others. This community is the best. I’ve “met” some of the nicest and most amazing people that I’m sure to be friends with for life. It just stinks that everyone lives all over the country — but that’s what planes and trips are made for 😉

When Cassie asked me to guest post for her, my mind started to race as to what I should make. I finally settled on tres leches cake. Why? I had been meaning to make this for quite sometime and I had never gotten around to doing so. Perfect time to do it 🙂 I hope you all indulge a little and enjoy this amazing cake. Bring some for your coworkers 🙂 or eat it all yourself. I don’t judge 😉

Thank you, Cassie for having me on your blog today! Good luck with your upcoming move! Xo – Julie

PrintPrint Recipe

Tres Leches Cake

Yield: 12 servings

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Ingredients:

for the cake:
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 whole eggs, separated
1 cup sugar, divided
1 tsp. vanilla extract
1/3 cup whole milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy cream

for the icing:
1/2 pint heavy cream, for whipping
1 1/2 Tbs. Sugar

Directions:

Preheat oven to 350 degrees and liberally spray a 9 x 13 inch pan with cooking spray. Combine flour, baking powder, and salt in a large bowl. Set aside.

In the bowl of a stand mixer, beat the egg yolks with 3/4 cup of sugar on high speed until they're pale yellow. Then mix in the whole milk and vanilla.

Gently pour the yolk mixture over the flour mixture and stir gently until all are combined.
Wash the stand mixer bowl and beat the egg whites on high speed until soft peaks form. Turn the speed down a little to add in the remaining 1/4 cup of sugar then turn it back up to high to beat until the egg whites are stiff but not dry.

Fold the egg white mixture into the batter very gently until just combined. Pour into prepared baking pan and spread to even out the surface.

Bake for 35-45 minutes, or until a toothpick comes out clean. Turn the cake out onto a rimmed platter and allow to cool.

In the meantime, combine condensed milk, evaporated milk, and heavy cream in a small pitcher and mix together.

When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but 1 cup of the milk mixture. I actually ended up using all but 3/4 cup but you can determine whether or not you want more milk in the cake 🙂

Allow the cake to absorb the milk mixture for about 30 minutes in the fridge (I like eating my tres leches cake cold).

While you're waiting, you can make your icing! Whip 1/2 pint of heaving cream with 1 1/2 tbsp. of sugar until thick and spreadable -- like whipped cream! Spread over the surface of the cake and top with maraschino cherries (in my instance, I didn't have any so I used a raspberry, ha!).

Cut into squares and serve.

Inspired by The Pioneer Woman