Description
Indulgent tres leches cake blends Mexican dessert traditions with creamy milk-soaked perfection. Silky layers drench sweet sponge in condensed, evaporated, and whole milk, creating a divine culinary experience you’ll savor to the last delectable bite.
Ingredients
Scale
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1 cup all-purpose flour
- 1/3 cup whole milk (360 ml)
- 1 1/2 tsps baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 12 oz (340 g) evaporated milk
- 14 oz (397 g) sweetened condensed milk
- 1/4 cup whole milk (60 ml)
- 1 pint (473 ml) heavy whipping cream
- 3 tbsps powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon
Instructions
- Heat oven to 350°F, preparing a baking pan for the cake base.
- Sift together flour, baking powder, and salt in a mixing bowl.
- Separate egg whites and yolks into different containers. Whisk egg yolks with sugar until color transforms to pale yellow.
- Blend milk and vanilla extract into the yolk mixture, creating a smooth liquid base.
- Whip egg whites using an electric mixer, gradually adding remaining sugar until stiff peaks develop.
- Gently fold whipped egg whites into the batter, maintaining a light, airy texture without deflating the mixture.
- Pour batter into the ungreased pan, spreading evenly and smoothing the surface.
- Bake for 25-35 minutes, checking doneness by inserting a toothpick that should emerge clean.
- Cool cake completely at room temperature, allowing it to settle.
- Combine evaporated milk, sweetened condensed milk, and whole milk in a separate bowl.
- Pierce cake surface uniformly with a fork to create absorption channels.
- Slowly pour milk mixture over cake, ensuring complete and even saturation.
- Refrigerate for minimum 1 hour, preferably overnight to enhance flavor absorption.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped topping across cake surface uniformly.
- Dust with ground cinnamon and optionally garnish with fresh strawberry slices before serving.
Notes
- Separate eggs carefully to ensure no yolk mixes with whites, which can prevent proper egg white whipping and affect cake’s airiness.
- Use room temperature ingredients for smoother batter integration and better cake texture.
- Consider gluten-free flour alternatives like almond or coconut flour for those with wheat sensitivities, adjusting proportions slightly.
- Enhance flavor complexity by adding a splash of rum or almond extract to milk mixture for sophisticated taste profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg