Back
The best tres leches cake
0 from 0 votes

The best tres leches cake

My rendition of a Mexican tres leches cake made into a layered cake using 6 kinds of milk. It's an absolutely wonderful recipe.

Prep Time
20 mins
Cook Time
25 mins
Course: Cake
Cuisine: Mexican

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

    Cup of Yum
  1. Line two 23 cm cake tins with baking paper and Preheat the oven to 180C / 350 F.
  2. 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.
  3. 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.
  4. Sift the flour, salt, and baking powder.
  5. Add the milk, vanilla, and sifted flour to the egg and sugar and mix briefly until well combined.
  6. 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.
  7. 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.
  8. While the cake is baking, mix all the milk soak ingredients together.
  9. 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.
  10. 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.
  11. 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.