Tres Leches Cake – Mexican Dessert Recipe
User Reviews
4.5
Tres Leches Cake – Mexican Dessert Recipe
Description
This Tres Leches Cake starts with a light sponge made from flour, baking powder, salt, eggs, sugar, milk, and vanilla extract. The egg whites are beaten to stiff peaks and folded into the batter to create an airy texture. Once baked in a greased dish, the cake is allowed to cool completely before soaking it thoroughly with a combination of evaporated milk, sweetened condensed milk, and whole milk. This soaking step ensures the cake becomes moist and tender throughout.
The topping consists of sweetened heavy cream whipped into a soft and fluffy layer that complements the saturated cake beneath. Optionally, freeze-dried strawberries add a subtle tartness and visual contrast. The cake’s texture balances the softness of the soaked sponge with the lightness of the whipped cream, producing a classic Mexican dessert.
Serving this cake chilled enhances its cooling effect, making it suitable for warmer weather meals or as a sweet finish to family dinners. Its rich and creamy nature means smaller portions work well.
Ingredients
- CAKE:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- salt a pinch
- 5 egg large
- 1 cup sugar
- ⅓ cup milk whole
- 1 teaspoon vanilla extract
- For soaking the cake:
- 1 can evaporated milk 12 oz/ 300 ml
- 1 can sweetened condensed milk 14 oz/ 400 ml
- ¼ cup milk whole
- Topping:
- 2 cups heavy cream
- 1 tablespoon sugar more to taste
- freeze dried strawberries optional, small handful
Instructions
Cake:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Lightly grease a baking dish of about 20x32 cm/ 8x12 inches (a couple of inches more or less would be OK).
- Mix the flour, baking powder, and salt in a bowl. Set aside.
- Beat egg whites: Separate the eggs. Beat the egg whites with an electric mixer until stiff peaks form. Gradually add about 50 g/ 1.8 oz/ ¼ cup of the sugar and continue beating until the egg whites are stiff and glossy. Set aside.
- Batter: Beat the egg yolks and remaining sugar until pale and fluffy. Add the milk and the vanilla extract and incorporate. Pour the mixture over the flour and fold in gently. Fold in the egg whites as well.
- Bake: Pour the batter into the prepared pan and make sure the layer is even. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool entirely without removing it from the baking dish.
Topping:
- Soak cake: When the cake is cool, poke it all over with a fork. Mix the evaporated milk, condensed milk, and whole milk, and slowly pour the mixture all over the cake in the baking dish, making sure you reach all the edges and corners.
- Chill: Cover the baking dish with cling film and refrigerate the cake for several hours or overnight, to make sure the milk is completely absorbed by the cake.
- Topping: Whip the heavy cream adding sugar to taste. Spread the cream on the cake in an even layer and top with crushed freeze-dried strawberries, if desired. Fresh strawberry slices or raspberries would be great as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 560kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 13g | 26% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 247mg | 10% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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