Recipe: Honey-Cinnamon Tres Leches Cake with Whipped Cream Frosting

HONEY-CINNAMON TRES LECHES CAKE
"This traditional Tres Leches cake has unexpected flavors from honey and cinnamon."



1/2 cup butter, softened
1 cup sugar
7 eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, divided use
1 cup milk
1 teaspoon Spice Islands Vanilla Extract
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 1/2 cups heavy (whipping) cream, divided use
5 tablespoons honey, divided use

Preheat oven to 350 degrees F. Grease and flour a (13x9-inch) baking dish.

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; set aside.

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; set aside.

Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into prepared 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, then 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.

Makes 1 (13x9-inch) cake, 16 servings
Source: Spice Islands, ACH Food Companies, Inc.