Tres Leches Cake is a rich, moist dessert made with three types of milk: evaporated milk, condensed milk, and heavy cream. This traditional Latin American cake is soaked in a sweet milk mixture and topped with whipped cream, making it a delightful treat for any occasion.
Preparation time
30min
Cooking time
25min
Ingredients
12 Servings
- 190 g all-purpose flour
- 2.5 tsp baking powder
- 5 eggs
- 370 ml evaporated milk
- 240 ml heavy cream
- 0.5 tsp salt
- 200 g sugar
- 50 g sugar for whipped cream
- 400 ml sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp vanilla for whipped cream
- 360 ml whipping cream
- 60 ml whole milk
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Step 2
Sift the flour, baking powder, and salt together in a large bowl.
Step 3
Separate the eggs, placing the yolks in one bowl and the whites in another.
Step 4
Beat the egg yolks with 150g of sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla.
Step 5
Pour the egg yolk mixture over the flour mixture and stir gently until combined.
Step 6
Beat the egg whites on high speed until soft peaks form. With the mixer on, add the remaining 50g of sugar and beat until stiff peaks form.
Step 7
Fold the egg white mixture into the batter gently until just combined.
Step 8
Pour the batter into the prepared pan and spread it out evenly.
Step 9
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 10
Combine the evaporated milk, sweetened condensed milk, and heavy cream in a small pitcher. Once the cake is cool, poke holes all over the top with a fork.
Step 11
Slowly pour the milk mixture over the cake, ensuring it is well soaked. Refrigerate the cake for at least 1 hour or overnight.
Step 12
To make the whipped cream, beat the heavy whipping cream, sugar, and vanilla extract on high speed until thick and spreadable.
Step 13
Spread the whipped cream evenly over the cake. Serve chilled and enjoy!