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Tres Leches Cake Recipe

TahiraJaved
Tres Leches Cake Recipe
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tres leches cake recipe
TahiraJaved

Tres Leches Cake Recipe

This Tres Leches Cake Recipe bakes a light, airy sponge with whipped egg whites, then soaks it in a mixture of evaporated milk, sweetened condensed milk, and cream until every bite is creamy and moist. Poking plenty of holes and pouring the milk in stages keeps the cake evenly soaked instead of soggy. Topped with fresh whipped cream and berries, this homemade tres leches cake tastes even better after a night in the fridge.
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Prep Time 30 minutes
Cook Time 28 minutes
Chill Time 4 hours
Servings: 15 People
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge Cake:
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs separated, at room temperature
  • 1 cup granulated sugar divided
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
For the Three Milk Mixture:
  • 1 can 12oz evaporated milk
  • 1 can 14oz sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
For the Whipped Topping:
  • 1 1/2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
For Garnish:
  • Ground cinnamon
  • Fresh strawberries or mixed berries

Equipment

  • 1 9x13 inch baking pan bakes and holds the cake while it soaks
  • 1 Hand mixer or stand mixer whips the egg whites and yolks
  • 1 Fork or skewer pokes holes so the milk soaks in evenly
  • 1 Large mixing bowls one for the yolks, one for the whites
  • 1 ubber spatula folds the whites in without deflating them

Method
 

  1. Beat yolks with 3/4 cup sugar until pale; mix in milk, vanilla, and the dry ingredients.
  2. Whip whites with 1/4 cup sugar to stiff peaks; fold into the batter in three additions.
  3. Bake in a greased 9x13 pan at 350°F for 25 to 30 minutes until golden and springy.
  4. Cool 15 minutes, then poke holes all over the cake.
  5. Whisk the three milks and vanilla; pour over the cake in three stages.
  6. Chill at least 4 hours, or overnight.
  7. Whip cream, powdered sugar, and vanilla; spread over the cake and garnish.
    8. Pour the milk mixture in three stages, letting each soak in; pouring it all at once is the main cause of a soggy bottom.

Notes

  • Whip the egg whites to stiff peaks for a light sponge that can absorb the milk.
  • Poke holes evenly across the whole surface, including the edges.
  • Chill overnight for the best texture and flavor.
  • Add the whipped cream and fruit just before serving.
STORAGE: Refrigerate covered up to 4 days; freeze only the unsoaked sponge up to 2 months.

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