Tres Leches translates to 'three milks' and this light and fluffy cake uses three types of milk to make a delicious dessert! Tres Leches is a very popular sweet that is served in Mexico and other Latin American countries. Essentially it is a sponge cake that is then soaked in sweetened condensed milk and evaporated milk and then topped with a homemade whipped topping. You can top this cake with many different things, however I went traditional and dusted the whipped topping in cinnamon and freshly sliced strawberries! ¡Buen Provecho!
If you plan on making this for guests, the best results are when making it the night before. It's important to let the cake soak in the milk before topping it!
I use heavy whipping creamy to make my own whipped topping so that it doesn't collapse. If you use store-bought whipped cream, it'll fall and get very messy!
Tres Leches, although it takes some time to make, is such a delicious dessert! My family absolutely loves it and it's my little sister's favorite dessert. We make it every year on her birthday and it's one of the only cakes my family devours! It seems like it would be a dense cake, however it is extremely light and fluffy!
When it comes to dessert, you're either a cinnamon person, or you're not. I happen to love cinnamon and I love adding its earthy and powerful flavor into many different recipes. However, if you are not a fan, then you can definitely skip that step in this recipe and dust it with cocoa powder, coconut flakes, whatever you prefer!
Prep Time: 30 minutes Serves: 8-10 People Cook Time: 30 minutes
Chill Time: 3 Hours
Total Time: 4 Hours
INGREDIENTS:
1 cup All-Purpose Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
5 Eggs, yolks and whites separated
1 cup Sugar, divided into 1/4 cup and 3/4 cup
1/3 cup Milk
1 tsp. Vanilla Extract
12 oz. can Evaporated Milk
14 oz. can Sweetened Condensed Milk
1/4 cup Milk
For the Whipped Topping:
1 pint Heavy Whipping Cream
3 Tbsp. Powdered Sugar
1/2 tsp. Vanilla
For Topping:
1/4 cup Cinnamon , for dusting
Strawberries, to decorate
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit and spray a 9''x13'' dish with cooking spray.
In a large bowl, mix together the flour, baking powder, and salt. Set aside.
Separate the egg whites and yolks into two separate bowls. Set the egg whites aside. Add 3/4 cup of sugar to the bowl of egg yolks and beat with an electric mixer on medium speed until the yolks are pale yellow.
Add in the 1/3 cup of milk and vanilla and stir to combine all of the ingredients together. Pour the egg yolk mixture over the flour mixture and stir gently just until combined
Beat the egg whites on high speed with an electric mixer. Gradually add in the remaining 1/4 cup of sugar as you mix and continue beating until you see stiff peaks, about 5-7 minutes of beating. The batter should create 'little mountains' with the blender is take out of the batter.
Fold the egg whites into the prepared batter gently, just until combined. Pour the batter into the prepared pan. Bake the cake for 25 to 30 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
Once the cake has cooled, combine the evaporated milk, sweetened condensed milk, and 1/4 cup of milk in a small bowl. Poke holes on the top of the cake with a fork and pour the milk mixture over the cake. Be sure to pour it over the entire cake and edges.
Refrigerate the cake for at least 3 hours or overnight, to allow it to soak up the milk. If you take it out beforehand, the cake will fall apart and will be too liquid-y to work with.
Before serving the cake, whip the heavy cream, sugar and vanilla in a medium sized bowl with an electric mixer until you have stiff peaks, about 5 minutes. Spread on the cake.
Dust the cake with the cinnamon and add sliced strawberries on top.
Serve and Enjoy!
Note: Keep this cake refrigerated when not serving.
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