Directions for use:

• Preheat the oven to 175°C. Grease and flour a 9 x 13 cm

baking tray. • Mix the flour, baking powder and salt in a mixing bowl. Put aside.

• In a separate bowl, mix the egg yolk with 3/4 cup puree until a light and creamy consistency.

• Mix milk and vanilla until well combined.

• Slowly add the dry ingredients to the egg yolk mixture until combined.

• In a separate mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup

powdered sugar and continue beating until stiff peaks form.

• Slowly add the whipped egg whites to the cake batter until everything is well mixed.

• Pour the batter into the prepared bowl and distribute evenly.

• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes

out.

• While the bread is baking, prepare the tres leches mixture by combining dry milk, whole milk and

cream in a mixing bowl. Mix until well combined. Put aside.

• After the cake is baked, remove it from the oven and let it cool slightly on the baking tray. • Poke a

hole in the hot cake with a fork or knife.

• Slowly pour the tres leches mixture over the hot cake and let it cool. Cover the cake with plastic

wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld with the cake and

absorb the liquid.

• Before serving, prepare the frosting by mixing whipped cream, powdered sugar and vanilla extract

until stiff peaks form.

• Spread the cream on the cooled cake and cover it with strawberry jam.

• Cut Strawberry Tres Leche Cake and let cool with nice, creamy buttercream.

• Cover remaining cake with plastic wrap and store in the refrigerator for up to 3 days.