Dave and Elena's Wedding Pumpkin Tres Leches Cake
Slow-roasted pumpkin adds a fall flavor to Dave and Elena’s Wedding Pumpkin Tres Leches Cake and makes this cake Thanksgiving appropriate dessert.
Ingredients
- ½ cup canola oil
- ½ cup milk
- 4 eggs; separated
- 14-15 ounces pumpkin purée
- 2 cups sugar
- 2 ½ cups flour
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ salt
Milks for soaking
- ¼ cup evaporated milk
- 1 cup condensed milk
- ¼ cup heavy cream or milk
Instructions
- Preheat the oven to 350° F.
- Lightly grease and flour a bundt pan and set aside.
- In the bowl of a mixer, beat the egg whites until soft peaks form.
- Add the sugar gradually with the mixer running and beat to stiff peaks. Set aside.
- In a separate bowl, beat the egg yolks until very pale and fluffy.
- Beat in the oil and pumpkin puree.
- Add cinnamon, baking powder and flour to the egg yolk mixture, alternating with the milk. Add the vanilla.
- Fold together with the egg whites. Pour into the prepared bundt pan.
- Bake until golden, 45-55 minutes. Use the toothpick test to ensure cake is cooked through.
- In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
- Just after you’ve removed the cake from the oven and it’s still warm, pierce all over with a skewer to create crannies for the milk mixture.
- Pour the milk mixture over the cake. Let sit and cool to room temperature.
- Cover and refrigerate until well chilled, at least 4 hours or overnight. Serve at room temperature or slightly cool, but not cold.