Introduction
Tres Leches Cake is a classic Latin American dessert, known for its light sponge cake soaked in a combination of three kinds of milk: evaporated milk, sweetened condensed milk, and heavy cream. The cake is then topped with a light whipped cream, making it incredibly moist, rich, and indulgent. Popular in many celebrations, its origins are tied to countries like Mexico and Nicaragua.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- ½ cup heavy cream
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon
- Fresh fruit (such as strawberries or cherries)
Instructions
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Preheat:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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Make the sponge cake:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Separate the egg whites and yolks. Beat the egg yolks with ¾ cup of sugar until pale and fluffy. Stir in the vanilla extract and milk. Gently fold the dry ingredients into the egg yolk mixture.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until fully combined, being careful not to deflate the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
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Prepare the milk mixture:
- In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Once the cake is cool, poke holes all over the surface with a fork or a skewer. Slowly pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 4 hours or overnight to ensure it absorbs all the milk.
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Whipped cream topping:
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled cake.
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Serve:
- Garnish with ground cinnamon or fresh fruit if desired. Slice and serve cold.
Health Notes
- Tres Leches Cake is high in sugar and fat due to the sweetened condensed milk and whipped cream, making it a rich dessert. Enjoy in moderation, especially if you are managing blood sugar levels or cholesterol.
How to Enjoy
- Tres Leches Cake is best served cold, straight from the refrigerator. The texture should be incredibly moist from the milk mixture, with the light whipped cream providing a refreshing contrast. It’s perfect for pairing with a cup of coffee or tea.
Tips
- Avoid a soggy bottom: Make sure your cake has completely cooled before pouring the milk mixture to avoid sogginess.
- Chill for best results: For the best flavor and texture, let the cake sit in the fridge overnight, allowing the milk mixture to fully soak in.
- Fluffy whipped cream: Use cold heavy cream and a chilled bowl when whipping to ensure your whipped cream holds its shape longer.
- Poking holes in the cake: Use a fork or skewer to poke holes evenly across the surface so that the milk mixture absorbs evenly.
