Lemony Tres Leches Cake

Total Time: 1 hr 50 mins Preparation Time: 1 hr 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 1/2 cups flour
• 1 tablespoon baking powder
• 7 eggs, separated
• 1 cup sugar
• 3/4 cup whole milk
• 1 tablespoon vanilla
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 1 cup whipping cream
• 1/4 cup lemon juice
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup water
• 1 lemon, zest of
• 1 lemon, juice of

Recipe

• 1 heat oven to 375 degrees.
• 2 combine the flour and baking powder in a medium bowl; set aside.
• 3 beat the 7 egg whites and sugar with an electric mixer in a large bowl until soft peaks form, about 3 minutes. beat in the yolks one at a time. beat in one-third of the flour mixture and one-third of the whole milk; repeat twice, beating until smooth. add vanilla.
• 4 pour the mixture into 2 buttered and floured 9-inch round cake pans. lower the oven to 350 degrees; bake until a toothpick comes out clean, 35-40 minutes. cool in the pan 15 minutes; unmold. cut the cakes into 2 horizontal layers; place on wire racks set into shallow baking pans.
• 5 combine the evaporated milk, condensed milk, cream and brandy in a medium bowl. prick the top of each cake layer with a toothpick. drizzle one-third of the milk mixture over each cake layer; set aside.
• 6 for the meringue, beat the 6 egg whites, cream of tartar and salt with electric mixer on medium-high speed in a large bowl to form stiff peaks; set aside.
• 7 combine the sugar, water and lemon zest & juice in a medium saucepan. heat to a boil over medium heat; cook until temperature reaches 240 degrees on a candy thermometer, or until the mixture reaches the soft-ball stage. remove from heat.
• 8 carefully add the syrup in a thin stream to the egg whites, beating with electric mixer on medium speed. beat until firm, 5-6 minutes.
• 9 restack the cake layers; cover the sides and top of cake with meringue. refrigerate until serving time.