Honey Cinnamon Tres Leches Cake
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 7 eggs, separated
- 2-1/2 cups all-purpose flour
- 1 teaspoon Fleischmann's® Baking Powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1-1/2 cups whipping cream, divided
- 5 tablespoons honey, divided
- 1/4 teaspoon ground cinnamon
PRODUCTS
Instructions
- Preheat oven to 350°F.
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, beating just until blended.
- Whisk together flour, baking powder, salt and 1/4 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
- Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into a greased and flour 13 x 9-inch baking dish.
- Bake for 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
- Meanwhile, whisk together sweetened condensed milk, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey and remaining 1/4 teaspoon cinnamon in a medium bowl until blended.
- Pierce top of hot cake generously with the end of a wooden spoon. Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to edges. (allow mixture to completely soak into cake between batches.). Let stand 2 hours. Cover and chill 2 hours.
- Beat remaining 1 cup whipping cream at medium-high speed until foamy; add remaining 3 tablespoons honey, beating until soft peaks form. Spread over top of cake. Serve immediately, or cover and chill until ready to serve.
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