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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!


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The cake consists of sugar, eggs (to be separated), whole milk and vanilla.  The dry ingredients consist of flour, baking powder and salt.


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Separate 5 eggs and place yolks in a mixing bowl with 3/4 cup sugar.  Beat mixture until it becomes light and fluffy.


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Then add 1 cup whole milk and a teaspoon of vanilla.


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Beat well.  At this point I removed the bowl from the mixer so I could fold in the dry ingredients and egg whites alternately.


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Add about 1/3 of the dry ingredients.


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Stir the dry ingredients into the mix.


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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.


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You should have a smooth thick batter when all combined.


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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.


Three-Milks

The soaking liquid consists of a can of sweetened condensed milk, a can of evaporated milk and a cup of whole milk.


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I mixed them together in a pitcher with a easy pour lip.


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Once the cake is baked, set it out to cool for 20 – 30 minutes.


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When the cake is completely cooled, lift around the edges and transfer cake to a platter or pan with a rim.


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Use a fork to poke holes all around the cake.  The more holes you make the more it will soak up the sweet liquid.


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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.


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Now it’s time to top the cake with a little sweetened whipped cream with vanilla.


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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.


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A sprinkle of cinnamon adds just a little something extra and makes it pretty!


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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