Embark on a culinary journey to the heart of Latin America with this Authentic Tres Leches Cake. This dessert, whose name translates to "three milks cake," is a sumptuously moist, sweet, and creamy delight, perfect for any occasion. Each bite offers a harmonious blend of simplicity and indulgence, making it a favorite among sweet-toothed connoisseurs worldwide.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour (plus 4 hours for soaking)
Number of Servings and Serving Size
- Servings: 12
- Serving Size: One slice (approximately 3 inches x 2 inches)
Ingredients
Cake
- 140 grams (5 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 200 grams (1 cup) granulated sugar
- 1 teaspoon vanilla extract
Three Milk Mixture
- 240 ml (8 ounces) evaporated milk
- 245 ml (8.3 ounces) sweetened condensed milk
- 240 ml (8 ounces) heavy cream
Topping
- 240 ml (8 ounces) heavy whipping cream
- 30 grams (2 tablespoons) granulated sugar
- 1/2 teaspoon vanilla extract
Method of Preparation
- Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch baking pan.
- Sift together the flour, baking powder, and salt in a large bowl. Set aside.
- In another bowl, beat the egg yolks with 150 grams (3/4 cup) sugar until they are light in color. Mix in 1/2 teaspoon vanilla extract. Blend in the sifted flour mixture gradually.
- In a separate bowl, beat the egg whites to soft peaks, gradually adding the remaining 50 grams (1/4 cup) sugar. Gently fold the egg whites into the yolk mixture.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- Combine the three milk mixture: evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
- Pierce the cake all over with a fork, then gradually pour the milk mixture over the cake, letting it soak in.
- For the topping, whip the heavy cream with sugar and vanilla until it holds stiff peaks. Spread over the soaked cake.
- Refrigerate the cake for at least 4 hours before serving.
Tips for Culinary Success
- Ensure the eggs are at room temperature for a fluffier cake.
- Pierce the cake thoroughly for even absorption of the milk mixture.
- Chill the cake long enough to allow the flavors to meld together.
FAQs
- Can I make Tres Leches Cake in advance? Yes, it's best when made a day ahead, allowing the cake to fully absorb the milk mixture.
- Can I use low-fat milk? It’s possible, but full-fat milks provide the best flavor and texture.
- How long does Tres Leches Cake last? It can be refrigerated for up to 5 days.