Tres Leches Cake
An ultra light sponge cake soaked in a sweet three-milk mixture and topped with fresh whipped cream and cinnamon. A beloved Mexican dessert that's incredibly moist and delicious.
Equipment
Ingredients
Cake
all-purpose flour
120 g
baking powder
6 g
salt
1.25 g
eggs (separated)
5 piece
granulated sugar (divided)
200 g
whole milk
80 ml
vanilla extract
5 ml
Milk Mixture
evaporated milk
354 ml
sweetened condensed milk
396 ml
whole milk
60 ml
Whipped Topping
heavy whipping cream
475 ml
powdered sugar
24 g
vanilla extract
2.5 ml
ground cinnamon
2 g
Instructions
Preheat oven
Preheat oven to 175°C.
Prepare dry ingredients
In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
Mix egg yolk mixture
Add 150 g sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 80 ml 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).
Whip egg whites
Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining 50 g of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
Bake the cake
Pour batter into un-greased 9x13 inch baking dish 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.
Cool the cake
Remove from the oven and allow cake to cool completely.
Prepare milk mixture
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
Soak the cake
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.
Make whipped topping
In the meantime, whip the heavy cream, powdered sugar and vanilla until stiff peaks form.
Frost and serve
Smooth whipped cream over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired.
Storage
Store covered in the refrigerator for 3-5 days. Can be made 1-2 days ahead for best flavor.
Notes
• The cake contains no butter or oil; the egg whites create the sponge texture.
• Make the cake the night before for maximum milk absorption.
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