STRAWBERRY TRES LECHES CAKES
Sponge-for ¼ sheet
¾ c. AP Flour
1¼ t. baking powder
3 eggs: 2 yolks and 3 whites needed
¾ c. sugar
2 T. boiling water
Preheat oven 350.
Sift together the dry ingredients.
Whisk the yolks and sugar until thick and pale.
Add the boiling water and whip until ribbony.
Fold the dry ingredients in.
Whip the egg whites to soft peaks. Fold into the batter, 1/3 at a time, until incorporated.
Spread the batter evenly into the prepared pan and bake 10-15 minutes, until golden brown and springy to the touch. Cool
1 c. fresh strawberries, washed
1 c. whipped cream
½ c. sweetened condensed milk
½ c. whole milk
2 t. vanilla
Combine the condensed milk, milk and vanilla
Cut the cake into circles that fit the size of the dishes you are using (a mason jar works well). Place a circle of cake into jar, then a generous spoon of the milk, followed by whipped cream
*the cake in the photo was inverted out onto the plate, rather than just being served in the dish. If you want to invert your cakes, I suggest lining the jars with plastic wrap.