The best tres leches cake
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The best tres leches cake
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My rendition of a Mexican tres leches cake made into a layered cake using 6 kinds of milk. It's an absolutely wonderful recipe.
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Ingredients
Cake
- 5 egg separated, free-range
- 150 grams cake flour 1 cup
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup muscovado sugar divided, or golden caster sugar
- 1 teaspoon vanilla extract
- 80 ml milk 1/3 cup
Milk soak
- 150 ml condensed milk or 2 x 1/3 cups, Nestle brand
- 150 ml evaporated milk Nestle brand
- 150 ml fresh cream
Icing/topping
- 1/2 dulce de leche about ½ cup, Nestle caramel treat or dulce de leche, canned
- 60 ml cream you can use the leftover cream from the dessert cream tin or add fresh, 1/4 cup
- 250 ml whipping cream 1 cup
- 1-2 Tbsp icing sugar
Instructions
- Line two 23 cm cake tins with baking paper and Preheat the oven to 180C / 350 F.
- In a stand mixer whisk the egg whites until peaking and then slowly add 1/4 a cup of the sugar and whisk for a further minute or so until firm. Scrape this all out and set it aside in another bowl.
- Using the same bowl and whisk, beat the egg yolks and 3/4 cup (remaining) sugar until it's light and fluffy. About 5 minutes.
- Sift the flour, salt, and baking powder.
- Add the milk, vanilla, and sifted flour to the egg and sugar and mix briefly until well combined.
- Remove the bowl from the mixer and fold the eggs whites by hand until well incorporated and then divide the mixture between the two cake tins.
- Bake for 20 - 25 minutes until golden and springy to the touch. Your cake is done when a sharp knife is pierced into the middle and comes out clean. Allow the cakes to cool in the pans.
- While the cake is baking, mix all the milk soak ingredients together.
- When the cakes are cooled (left in the pans) prick them all over with a sharp skewer. Pour the milk soak mixture over slowly and repeatedly until it can't soak up anymore and leave for at least two hours. * when using a springform cake tin you might experience some leakage from the tins. To prevent this simply fold a piece of foil under each tin - or allow them to cool on a baking tray to catch any spillage.
- When you are ready to serve, whip the cup of cream with 1 -2 tablespoons of icing sugar until soft peaks (don't over whip), and whisk the caramel with the 1/4 cup of cream until smooth.
- Place one layer of the cake down, spread a thin layer of caramel, and then a layer of cream. Top with the other cake and repeat. Scrape the sides to expose some cake - or simply cover that with cream too. I mean the more the better right?
Notes
- The cake and milk soak can be made in advance.
- The caramel adds a delicious sweet layer to this cake.
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