Tres Leches cake is a classic dessert originating in Latin America. The “Tres Leches” refers to the three milks that are used to make the cake.
Tres Leches cake is also known as “pan tres leches”, which means “bread with three milks”. It’s a light, spongy cake soaked in three types of milk: evaporated milk, heavy cream and sweetened condensed milk.
Where did the idea for the “soaked cake” come from?
Liquid-soaked cakes probably began in medieval times. Think about Rum cake, tiramisu and trifles, which have been popular all over Europe for some time. Tres Leches cake is most popular in Central and South America, North America, and a few other parts of the world.
How to make a Tres Leches cake:
Beat sugar and egg yolks together until frothy. Then add the milk, vanilla, flour and baking powder. Separately, beat the egg whites until soft peaks, adding cream of tartar and then sugar. The egg whites are then incorporated into the egg mixture, which creates the batter for the cake. The dough is scraped into a 9 × 13 inch pan and baked between 30 and 45 minutes (depending on your oven). The texture should be firm and a toothpick inserted in the middle should come out clean. Let the cake cool completely.
Once cool, prick the top of your cake all over with a fork. This will allow the milk syrup to flow down the middle of the cake. Milk syrup is a simple mixture of evaporated milk, sweetened condensed milk, heavy whipping cream, vanilla extract, and rum. Pour it on top of your cake and let the cake absorb the milk syrup.
Can you leave the rum out of the recipe?
Yes! If you don’t want to cook with alcohol, just leave the rum aside and maybe add some extra vanilla extract.
Once absorbed, sprinkle the top of the cake with cocoa powder.
If prepared correctly, Tres Leches cake will have a chewy texture, but it should not be soggy. The three milks soak in the spongy cake. Technically, my recipe has four milks in the recipe because there is also regular milk in the batter. It’s a slightly sweet cake that’s fabulous topped with whipped cream and a side of berries, and tastes even better on day two. Enjoy!
Tres Leches cake
It’s a completely rich and decadent Latin cake soaked in sweet milk syrup.
Servings: ten portions
- 1 Chopped off granulated white sugar, Split
- 5 big eggs, separate
- ⅓ Chopped off milk
- ½ teaspoon vanilla extract
- 1 Chopped off all purpose flour
- 1½ coffee spoons baking powder
- ½ teaspoon cream tartare
- A 12 oz box evaporated milk
- 1 Chopped off sweetened condensed milk
- 1 Chopped off heavy whipped cream
- 1 teaspoon vanilla extract
- 1 teaspoon dark rum
- fresh whipped cream, ice cream, cocoa powder (as wanted)
PREPARE THE CAKE:
Beat ¾ cup sugar and egg yolks until light and fluffy, about 5 minutes. Stir in the milk, vanilla, flour and baking powder. In another bowl, beat egg whites to soft peaks, adding cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this paste into the buttered baking dish. Bake cake until firm and a toothpick inserted comes out clean, about 30 to 45 minutes. Let the cake cool completely in a baking dish. Pierce the cake all over with a fork, being careful not to tear it.
PREPARE THE MILK SYRUP:
Combine all the ingredients for the milk syrup in a mixing bowl. Whisk until well blended. Pour syrup over cake, stirring overflow on top, until fully absorbed.
When ready to serve, sprinkle the whole cake with cocoa powder. Cut a slice and plate it. Top with a dollop of whipped cream or a side of ice cream and garnish with fruit.
Portion: 1slice, Calories: 394kcal, Carbohydrates: 51g, Protein: teng, Large: 17g, Saturated fat: teng, Trans fat: 1g, Cholesterol: 146mg, Sodium: 124mg, Potassium: 382mg, Fiber: 1g, Sugar: 41g, Vitamin A: 665UI, Vitamin C: 2mg, Calcium: 243mg, The iron: 1mg