Hard to believe but just recently I was treated to my first taste of Tres Leches Cake. My goodness, it was one of the best things I’ve ever tasted! It can only be described as a cool moist cake dripping with sweet milk and topped by a cloud of whipped cream. The cake bakes up rather dense which allows it to hold it’s shape even when it is soaked thoroughly with sweet milk. I don’t even want to know how many calories are in this cake, I’m just going to savor every bite and enjoy! Thanks Kat for enlightening me!
The cake consists of sugar, eggs (to be separated), whole milk and vanilla. The dry ingredients consist of flour, baking powder and salt.
Separate 5 eggs and place yolks in a mixing bowl with 3/4 cup sugar. Beat mixture until it becomes light and fluffy.
Then add 1 cup whole milk and a teaspoon of vanilla.
Beat well. At this point I removed the bowl from the mixer so I could fold in the dry ingredients and egg whites alternately.
Add about 1/3 of the dry ingredients.
Stir the dry ingredients into the mix.
Using an electric hand mixer whip the egg whites with 1/4 cup of sugar until they appear light and fluffy. Fold in about 1/3 of the egg white mixture. Alternate dry ingredients and egg whites until they are fully incorporated.
You should have a smooth thick batter when all combined.
Prepare a 9 X 13 inch pan with butter all over the bottom and sides. Pour the batter into the prepared pan and bake at 350 degrees for 20 – 25 minutes. Test with a toothpick after 20 minutes.
The soaking liquid consists of a can of sweetened condensed milk, a can of evaporated milk and a cup of whole milk.
I mixed them together in a pitcher with a easy pour lip.
Once the cake is baked, set it out to cool for 20 – 30 minutes.
When the cake is completely cooled, lift around the edges and transfer cake to a platter or pan with a rim.
Use a fork to poke holes all around the cake. The more holes you make the more it will soak up the sweet liquid.
Slowly pour some the soaking milk over the cake, pausing to allow the cake to soak up the milk. Let it sit for a few minutes then refrigerate.
Now it’s time to top the cake with a little sweetened whipped cream with vanilla.
Whip the cream with a hand mixer until it forms soft peaks. I’ve found that the whipped cream will separate after awhile so I chose to add the topping to individual slices instead of the whole cake. When the whipped cream started to separate so I tried whipping it again and it worked like magic.
A sprinkle of cinnamon adds just a little something extra and makes it pretty!
Tres Leches Cake
1 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 cup Sugar, divided
5 large Eggs, separated
1 cup Whole Milk
1 teaspoon Vanilla
Soaking Liquid
1 (14 ounce can) Sweetened Condensed Milk
1 (12 ounce can) Evaporated Milk (whole)
1 cup Whole Milk
Topping
1 pint Heavy Whipping Cream
1/4 cup Sugar
1 teaspoon Vanilla
Preheat oven to 350 degrees. Butter the bottom and sides of a 9 x 13 inch baking dish.
Combine flour, baking powder and salt into a medium bowl, set aside.
Separate the eggs, placing the egg yolks in the bowl of a stand mixer. Add 3/4 cup of sugar to the yolks and beat on medium speed until the mixture becomes creamy. Add 1 cup milk and a teaspoon of vanilla and beat another minute.
In a separate bowl using a hand mixer, beat the egg whites and 1/4 cup of sugar on high speed until they reach soft peaks. Fold in a third of the dry ingredients (flour, baking soda, and salt) alternately with a third of the beaten egg whites. Fold in the remaining dry ingredients and egg whites until they are fully incorporated.
Pour the cake batter into a prepared 9 x 13 inch baking pan. Bake at 350 degrees for 20 – 25 minutes. Test with a toothpick for doneness. Let cake cool completely when done.
Combine the sweetened condensed milk, evaporated milk and whole milk in a pitcher with a narrow lip. Stir contents until they are mixed well.
Once the cake has cooled gently lift cake from pan and onto a platter with a rim. Use a fork to prick holes all over the cake. Slowly pour the soaking liquid over the cake, pausing to let it soak before adding more. Cover cake and refrigerate for 2 hours or more to allow all the liquid to be absorbed.
Pour the heavy whipping cream, 1/4 cup of sugar and 1 teaspoon vanilla into a mixing bowl. Beat on high with a hand mixer until cream begins to thicken and hold soft peaks. Spread over top of cake or serve over individual slices. Add a sprinkle of cinnamon over topping if desired. Refrigerate cake and whipped cream.
Makes approx 12 servings
An Inspired Cook 