Tres Leches Cake
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5
9 reviews
Excellent
Tres Leches Cake
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Tres Leches Cake. A classic Mexican dessert made with a vanilla sponge cake soaked with three kinds of milk -- heavy cream, evaporated milk and sweetened condensed milk and topped with whipped cream.
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Ingredients
- 3 large egg
- 1 cup sugar
- 1 Tablespoon vanilla
- 1 1/2 cups cake flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk whole
Tres Leches:
- (1) ounce can sweetened condensed milk
- (1) ounce can evaporated milk
- 1 to 1 1/2 cups heavy cream (may only need 1 cup of heavy cream)
Fresh Whipped Cream:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar (or more depending on sweetness preference)
Garnish:
- strawberry sliced, fresh
- Dulce de Leche caramel
Instructions
- Preheat oven to 350 degrees. In a stand mixer, beat eggs, sugar, and vanilla for 8-10 minutes until light and fluffy.
- Fold in cake flour, baking powder, and salt. Fold in whole milk and stir just until combined.
- Butter 9 x 13 baking dish. Pour cake batter into the pan and spread evenly. Bake for 22-25 minutes or until a light golden color.
- Using a fork, poke holes all over the cake, making sure to pierce the entire cake. In a medium-size bowl, stir together sweetened condensed milk, evaporated milk, and heavy cream. Pour in 1/2 cup increments all over the cake (you may not need to use all of the tres milk mixture) and let seep into the cake until all the milk has saturated the cake. Cover and refrigerate for at least 4 hours or overnight.
- When ready to serve, whip 1 1/2 cups of heavy cream until soft peaks form. Fold in powdered sugar. Spread all over the cake. Cut into pieces and serve. May top with fresh strawberries or caramel.
Equipments used:
Notes
- ** Recipe adapted from Food & Wine
- How to keep tres leches cake from getting soggy:
- This is a moist cake but if you are concerned about it becoming soggy, here are some suggestions...
- Don't add all of the 3 milk mixture at once. Start by pouring only about three-quarters of the tres leches mixture over the cake. Let it rest and observe how much the cake absorbs. If it’s still drier than you’d like, add more, little by little. This approach prevents accidental oversoaking.
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.004g
(0%)
Cholesterol
86mg
(29%)
Sodium
102mg
(4%)
Potassium
131mg
(3%)
Fiber
0.3g
(1%)
Sugar
18g
(36%)
Vitamin A
720IU
(14%)
Vitamin C
0.3mg
(0%)
Calcium
68mg
(7%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 86mg | 29% |
| Sodium | 102mg | 4% |
| Potassium | 131mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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