Hi there! It’s been a hella busy week (yeah, I know, no one says hella anymore…Except dorks like me)….Sort of. I don’t know what my problem is, but every night this week, I’ve been meaning to start on the house cleaning, since I’m having people over for my House Party shindig. But I haven’t been going to bed before 10:30 in what feels like weeks AND have been battling a cold, so of course, none of this has gotten done. Ah, well, nothing like working under pressure at the last minute, right?
I also couldn’t be arsed to come up with a menu for the House Party, either…Until a couple days ago. Since it’s late afternoon, I decided I’d keep it simple–I didn’t want to be spoiling people’s dinners or anything like that. I finally settled on biscotti and Tres Leches Cake.
I remember years ago when Jessica was still working at the bank, she brought it in one time–And she said she’d used The Pioneer Woman’s recipe for it. And I don’t care what anyone says, I still love and adore PW, so I borrowed her recipe too.
Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray.
Combine the flour, baking powder, and salt in a large bowl. Separate the eggs.
Beat the egg yolks with 3/4 C sugar in another mixing bowl on high speed until yolks are pale yellow. Stir in milk and vanilla bean paste. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, add in the remaining 1/4 C sugar and beat until the egg whites are stiff but not dry.
Gently fold the egg whites into the flour mixture until combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool the cake on a wire rack for 15 minutes. Combine condensed milk, evaporated milk, and the 1/4 C of heavy cream in a small pitcher. Pierce the surface with a fork several times. Slowly drizzle the milk mixture. Allow the cake to absorb the milk mixture for at least 30 minutes, or overnight (cover the top and refrigerate if leaving overnight).
To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick, using a chilled bowl and whisk attachment of a stand mixer, about 2 minutes.
Spread over the surface of the cake. Cut into squares and serve.