Description
Indulgent Tres Leches Cake delivers Mexican dessert magic in each silky spoonful, blending rich dairy layers with delicate sponge. Sweet memories dance across palates, inviting you to savor pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 5 large eggs, separated
- 1 cup (125 g / 4.4 oz) all-purpose flour
- 1 cup (200 g / 7.1 oz) granulated sugar
- ⅓ cup (80 ml / 2.7 fl oz) whole milk
- ½ cup (120 ml / 4 fl oz) evaporated milk
- ½ cup (120 ml / 4 fl oz) sweetened condensed milk
- ½ cup (120 ml / 4 fl oz) heavy cream
- 1 cup (240 ml / 8 fl oz) heavy cream (for topping)
Leavening and Seasoning:
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract (for topping)
- 3 tablespoons powdered sugar
Optional Garnish:
- Ground cinnamon
- Fresh fruit (strawberries, berries, or mango slices)
Instructions
- Meticulously prepare the cake foundation by heating the oven to 350F (175C). Coat a 9×13-inch baking vessel with grease and flour or parchment paper protection.
- Create a delicate flour blend by whisking dry ingredients together in a medium mixing bowl. Set this powdery mixture aside for future incorporation.
- Craft the initial batter by vigorously beating egg yolks with sugar until the mixture transforms into a pale, voluminous cream. Infuse flavor by gently stirring in milk and vanilla extract.
- Delicately integrate the flour mixture into the yolk base, ensuring smooth and uniform consistency without overmixing.
- Prepare a billowy egg white meringue by whipping whites until soft peaks emerge. Gradually introduce remaining sugar while continuing to beat until stiff, glossy peaks form.
- Tenderly fold the meringue into the cake batter using gentle, sweeping motions to maintain the airiness of the mixture.
- Transfer the silky batter into the prepared baking dish, spreading evenly to create a smooth surface. Bake for 25-30 minutes until a toothpick emerges clean, then allow the cake to cool completely within the pan.
- Construct the luxurious milk soak by whisking together evaporated milk, sweetened condensed milk, and heavy cream until perfectly combined.
- Transform the cooled cake into a milk-absorbing canvas by puncturing its surface with a fork or skewer. Slowly cascade the milk mixture across the cake, ensuring complete and even saturation.
- Refrigerate the soaked cake for a minimum of 2 hours, allowing the milk to deeply penetrate and enhance the cake’s texture.
- Whip up a cloud-like cream topping by beating chilled cream with powdered sugar and vanilla extract until soft peaks form.
- Generously spread the whipped cream across the milk-soaked cake, creating a smooth, elegant finish.
- Complete the dessert by dusting with ground cinnamon or adorning with fresh fruit. Slice into elegant squares and serve thoroughly chilled for maximum enjoyment.
Notes
- Use room temperature ingredients to ensure smooth cake batter and even mixing.
- Carefully fold egg whites to maintain their airiness, which creates a light, fluffy cake texture.
- Allow cake to cool completely before soaking to prevent breaking or becoming mushy.
- Poke numerous holes in the cake for maximum milk absorption and even distribution.
- Chill the cake for at least 2 hours to let milks fully penetrate and create signature moist texture.
- Use a deep baking dish to prevent milk mixture from overflowing during soaking process.
- Make this dessert ahead of time, as it tastes better after overnight refrigeration.
- Consider dairy-free alternatives like coconut milk for lactose-intolerant individuals.
- Experiment with flavor variations by adding rum, coffee, or almond extract to milk soak.
- Decorate with fresh berries, toasted coconut, or chocolate shavings for added visual appeal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 270
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg