Recipe

Ecuadorian Tres Leches Cake with Strawberry Compote

Servings: 4-6

Prep Time: 30 minutes 

Cook Time: 30 minutes

Ingredients:

For the Compote: 

• 3 tablespoons butter
• 2 cups of strawberries (or other berries), cleaned and hulled
• 2 tablespoons brown sugar
• 1/4 cup of water or rum 

For the Cake Batter:

• 5 large eggs (separated)
• 1 cup of sugar
• 1.5 cup AP flour (sifted)
• 1/3 cup whole milk
• 1 tsp vanilla extract

For the Dairy Soak:

• 1 cup whole milk
• 2/3 cups heavy cream
• 1 can sweetened condensed milk 

For the Merengue:

• 3 large egg whites
• 3/4 cup of powdered sugar, or light corn syrup
• Dash of vanilla, & cinnamon for garnish (optional)

Instructions:

1. Make the Strawberry Compote:

Melt butter in a pot over medium heat. When it foams, add strawberries and brown sugar until it’s melted- about 5 minutes. 

Add water or rum and cook until most of the liquid has cooked off and the strawberries are very soft, another 10 to 15 minutes. Remove from heat to let cool.

2. Make the Cake Batter:

Preheat oven to 350 degrees

Separate the 4 egg whites and yolks. Reserve yolks.

With an electric mixer ideally, whisk egg whites on medium-high speed until they are peaking.

Add sugar, continue whisk until the mix is incorporated (1-2 min)

With the mixer on low speed, incorporate the egg yolks and vanilla extract

Add the sifted flour and with the help of a spatula, incorporate the flour until it’s fully mixed into the batter. 

3. Bake:

Pre-grease an 8×10” pan, add the batter with a spatula. Bake on the middle rack for approximately 30-35 minutes, or it’s lightly browned, springs back when touched and a cake tester/toothpick doesn’t show any batter.

4. Make the Milk Soak:

Make the milk soak by mixing the milk, sweetened condensed milk, and heavy cream. Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb completely. Let the cake sit in the fridge for at least 1 hour (preferably overnight).

5. Whip Up the Merengue:

Whisk the egg whites on medium-high speed if in an electric mixer until they are peaking and stiff. 

Gradually add the sugar or corn syrup (and optional vanilla extract) and beat for at least another 5 minutes on medium speed.

6. Assemble:

Precut the cake into desired portions.

With a spatula, spread the merengue over the cake. Top with optional cinnamon, and add the compote immediately before serving. Enjoy!