Image credit: Tastes Better From Scratch
Tres Leches cake is a traditional Mexican dessert. Tres leches syrup is created from tres leches milk (which means three kinds of milk). Before putting on the syrup, you poke holes in the cake to ensure that every bite is decadently moist. The cake is rich but light, and the gently sweetened whipped cream helps to balance it out. Come and make this delicious cake using this simple recipe today!
Tres Leches Cake
Image credit: Tastes Better From Scratch
Ingredients
Cake:
- 1 cup
All-purpose flour - 1 ½ tsp
Baking powder - ¼ tsp
Salt - 5 large
Eggs, separated - 1 cup Granulated
sugar, divided - ? cup
whole milk - 1 tsp
Vanilla extract
Milk Mixture:
- 355 ml Can of
Evaporated milk - 414 ml Can of
Sweetened condensed milk - ¼ cup
whole milk
Whipped Topping:
- 473.18 ml Heavy
whipping cream - 3 tbsps
Powdered sugar - ½ tsp
Vanilla extract - Ground cinnamon (for topping)
Instructions
- Preheat the oven to 177 degrees C. Grease a 9×13'' pan with non-stick cooking spray.
- In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until the yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
- Use electric beaters to beat the egg whites at high speed. As they begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour batter into the prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
Recipe credit: Tastes Better from Scratch
