Tres leches cake is one of the favorite culinary delights in Latin American gastronomy and at from time to time we get creative and make it. Now we are going to give you the recipe so that you can prepare it at home and enjoy it as we do.
At first glance, the cake looks more advanced than most, but it’s not too hard. A classic tres leches is made with a sponge cake. It is much lighter and not as dense as a traditional cake. The trick is in the egg whites. Be sure to beat them well into stiff peaks and then fold them, very gently, into the cake batter. The goal is not to deflate them while folding so the cake will bake nice and tall with plenty of rise.
Why is it called 3 milks?
We use sweetened condensed, evaporated and whole milk. Some recipes use heavy cream instead of whole milk, but we think the mix is enough and the milk helps balance it out.
How do I serve it?
Tres leches is best served cold. After pouring in the milk mixture, refrigerate the cake for at least an hour. This allows all the milk to be absorbed into the cake and makes for the most refreshing dessert. It’s perfect topped with cinnamon, sugar, and strawberries.
Tres leches cake ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup of white sugar
5 eggs
½ teaspoon vanilla extract
2 cups of whole milk
1 can (14 ounces) sweetened condensed milk
1 can (12 fluid ounces) evaporated milk
1 ½ cups heavy whipping cream
1 cup of white sugar
1 teaspoon vanilla extract
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Preparation
Step 1
Preheat oven to 175 degrees C (350 degrees F). Grease and flour a 9×13-inch baking pan.
Step 2
Sift the flour and baking powder together and set aside.
Step 3
Beat butter or margarine and 1 cup sugar until fluffy. Add the eggs and 1/2 teaspoon vanilla extract.
Step 4
Add flour mixture to butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
step 5
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce the cake several times with a fork.
Step 6
Combine whole milk, condensed milk, and evaporated milk. Pour over top of cooled cake.
Step 7
Beat whipping cream, remaining 1 cup sugar, and remaining 1 teaspoon vanilla until thick.
Spread over top of cake. Be sure to keep the cake refrigerated
AND READY… Now to enjoy