Tres Leches Cake

Written by on in Desserts
I haven’t made this cake in a while, but it was a definite hit when I used to. It’s rich and sweet; a perfect way to end a meal. It goes so well with a cup of tea! A lot of people take the easy route and use store-bought cakes then let it soak in the milk. You can do it either way, I just feel like this cake recipe really does the dessert some justice.
 

Ingredients

  • 224g (1-¾ cup) self-rising flour
  • 113g (½ cup) unsalted Butter (at room temperature)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 150g (¾ cup) granulated sugar
  • 5 Eggs, separated
  • 180ml (¾ cup) whole milk
  • 1 teaspoon vanilla extract
  • 300ml (1 ½ cup) heavy whipping cream
  • 4 tablespoons icing sugar

For the 3 Milk Mixture

  • 60ml (1/4 cup) whole milk
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk

 

Directions

  1. Preheat the oven to 180 degrees. Spray a 9″x13” baking pan with nonstick cooking spray and lay the bottom with baking paper, set aside.
  2. Sift together the flour, baking powder and salt, set aside.
  3. In the bowl of a standing mixer fitted with a paddle attachment (or use a hand mixer), cream together the butter and sugar, add the egg yolks and vanilla and mix on medium speed for about 3 minutes or until the mixture becomes thick and pale. In another bowl, whisk the egg whites until they develop stiff peaks.
  4. Add half of the milk along with half of the dry ingredients and mix them just enough to incorporate (don’t over mix) add in the remaining milk and dry ingredients and mix everything together.
  5. Fold the whipped egg whites into the batter making sure to do it gently so you don’t deflate the egg whites.
  6. Pour the batter into your prepared pan and bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool for about 20 minutes and remove to a platter (make sure the platter has high edges because the milk mixture will run out the sides as you pour it on top).
  8. Invert the cake so the base is exposed (The milk mixture is absorbed better this way). Pierce the cake all over the “top” with a fork and set aside.
  9. In a large measuring cup, whisk together the 1 cup of milk, sweetened condensed milk and evaporated milk, pour this mixture slowly all over the top of the cake so that it all soaks in the tender sponge.

  10. Let that sit for about 40 minutes so that the milk mixture really soaks in and then move on to making the whipped cream topping.
    *Allow it to absorb at room temperature.*

  11. In the bowl of a standing mixer fitted with a whisk attachment, add the heavy cream and whisk to form soft peaks, add the powder sugar and continue to whisk until stiff peaks form.
  12. Spread the whipped cream all over the top of the cake and decorate with your choice of toppings.
                 *Refrigerate the cake before serving. If possible, apply the whipped
             cream just before serving. However whip it ahead of time and chill it
                         in the fridge. If you find that it has deflated, rewhip it. *

 

 

Happy Baking 🙂
 

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