Time: 2 hours and 10 minutes     Serving: 12

 

 

Tres Leches cake is a Mexican and Latin American cake. Tres Leches literally stands for ‘three milks’ and that’s what we use in our recipe. This cake is soaked in 3 types of milk to obtain a special sweet taste and texture. It is also often served in Mexican restaurants in the US.

 

Although it takes some time, this special Mexican dessert is very simple to make. It is prepared in few steps that are easy to follow. Furthermore, the ingredients used are cost-friendly and are not perceived as too much. In the majority of cakes, you use butter or oil as a leavening. In our tres leches cake, you do not need it. The egg whites play the important role of a leavening agent. In few steps you are going to impress yourself, your family and guests with this delicious cake.

 

No words can describe the texture of this cake. Many people who have tried it say that each bite is like a bite of a heavenly cloud. The separation of the eggs and the way they were mixed into the batter create a fluffy and spongy cake. When we pour the 3 milks mixture on top, the cake will soak it up to obtain a fluffier and moister texture. The addition of the whipped cream on top makes it creamy and adds greatly to the design of our cake. To make it more aesthetically pleasing, we sprinkle some ground cinnamon over it and we serve it with some strawberries or any fruit that you prefer.

 

Tres Leches cake is a very tasty dessert that is worth the time and the effort spent. The outcome is completely extraordinary. It is a very light and fluffy cake with special cream and topping. For nutrition details, check them below (they provide information per serving).

 

INGREDIENTS:

Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large separated eggs ,
• 1 cup of divided granulated sugar ,  (3/4 cup to mix with the egg yolks and ¼ cup to mix with the egg whites)
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

 

Milk Mixture:

• 12 ounce can evaporated milk
• 14 ounce can sweetened condensed milk
• 1/4 cup whole milk

 

Whipped Topping:

• 1 pint heavy whipping cream
• 3 Tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

 

• • For topping:
    • ground cinnamon .

 

INSTRUCTIONS:

1. Prepare the oven by heating at 350 degrees Fahrenheit.
2. Combine the cake’s dry ingredients together; the flour, baking powder and salt.
3. In two other mixing bowl, separate the egg yolks from the whites.
4. In the egg yolk bowl, mix on high speed a ¾ cup of sugar using an electric mixer until the egg yolks are turning pale yellow.
5. Stir in a 1/3 cup of milk with vanilla. Pour the egg yolk mixture into the flour mixture and mix gently until they are well incorporated and combined.
6. Beat the egg whites on high speed. Once it starts to thicken a bit add the rest of the granulated sugar (1/4 cup).
7. Fold gently this egg whites mixture into the batter to avoid breaking.
8. Pour the batter evenly into your ungreased pan.
9. Bake for 25 to 35 minutes. Insert a toothpick in the cake. If it comes out clean, then it is fully baked.
10. Remove the cake from the oven and allow it to cool in the pan thoroughly.
11. In a small bowl, combine condensed milk with the evaporated milk and whole milk.
12. When the cake has completely cooled, poke it with a fork to make holes.
13. Pour the milk mixture slowly on top of the cake to cover it.
14. Place the cake in the fridge to cool for at least an hour or overnight.
15. While it is in the fridge or when you are ready to serve it, whip the heavy cream with vanilla and sugar. Spread it over the cake.
16. Sprinkle some ground cinnamon on top and serve

 

How to serve?

• • • • You can serve this delicious cake with fresh sliced strawberries or any fruit of your choice. You are going to love it.
      • You can also serve it with cheese enchiladas, Horchata, Authentic Mexican rice or elote. It makes a great dessert after any meal.

 

 

Can you make this cake ahead of time?

 

Yes, you can. In a matter of fact, it is even better to let it cool in the fridge overnight when you pour the milk mixture all over it.

 

How to store?

• • • • You can make this cake a day or 2 days ahead of time and keep it in the fridge.
      • If you have any leftovers, it is better to keep them covered in the fridge for a maximum of 5 days.
      • If you want to freeze the cake, you can make the cake only and keep it in the freezer covered for a maximum of 3 months. When you are ready to serve it, allow it to thaw, then poke it to make holes with a fork and pour the milk mixture on top.

 

Nutrition Facts:

Calories:                               433kcal

Carbohydrates:                      50g

Protein:                                     9g

Fat:                                          22g

Saturated Fat:                        13g

Cholesterol:                         152mg

Sodium:                                171mg

Potassium:                           344mg

Sugar:                                     41g

Vitamin A:                             865IU

Vitamin C:                              1.7mg

Calcium:                               242mg

Iron:                                          1mg