Tres Leches Cake Recipe
One of my favorite Mexican desserts is Tres Leches’ Cake Recipe! It’s a deliciously rich and damp, milk-soaked cake that every time I make it always gets compliments. This Tres Leches Cake is sweet and refreshing and even picky eaters love it!
Course: Dessert
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 13 hours 35 minutes
Servings: 20
Calories: 338 kcal
Ingredients
Cake
1 1/2 cups (200g) of cake flour* (scoop and then level to measure)
1 1/2 tsp of baking powder
1/4 tsp of salt
1/2 cup (113g) of unsalted butter, softened
1 cup (200g) of granulated sugar
5 large eggs
1 1/2 tsp of vanilla
Milk mixture
1 1/4 cups (295ml) of milk anything but skim
1/2 cup (120ml) of heavy cream
1 (14 oz) of sweetened condensed milk
1 (12 oz) of evaporating milk
Topping
2 cups (473ml) of heavy cream
1/4 cup (50g) of granulated sugar
1/2 tsp vanilla
Fresh sliced strawberries or cinnamon, for garnish
Instructions
For the cake:
– Preheat the oven to 350 degrees, and set aside a 13 by a 9-inch baking dish with butter.
-Sift cake flour into a medium mixing bowl, then add salt and baking powder and whisk for 20 seconds, then set aside.
– Sugar and butter together in the bowl of an electric stand mixer fitted with the paddle attachment cream until very pale and fluffy.
– Mix in the eggs one at a time, and after each addition, mix until well mixed, mix in the vanilla.
– In Three Additions, add flour by mixing until after each addition is mixed.
– Remove the mixing bowl from the stand mixer and scrape the sides and bottom of the bowl down and fold until mixed evenly.
– In a prepared baking dish, pour the batter and then spread it into an even layer (it will seem like a thin layer).
– Bake in a preheated oven for around 25 minutes until a toothpick inserted into the center comes out clean.
– Remove from the oven and then leave to cool for around 45 minutes on a wire rack.
-Many times all over with a long-pronged fork when cool pierce cake.
For the milk mixture:
– Combine milk and 1/2 cup of heavy cream, sweetened condensed milk, and evaporated milk in a large mixing bowl, until blended.
For at least 12 hours** or up to 2 days, pour evenly over the cake, and then cover and chill.
For the topping:
– Use an electric hand mixer and whip heavy cream in a large mixing bowl until soft peaks form, or use a stand mixer fitted with a whisk attachment.
– Add the vanilla and sugar and whip until stiff peaks are formed, and spread over the chilled cake.
– Cut the cake into slices and then serve it cold with strawberries or cinnamon dust if desired.
– Keep the cake in the refrigerator.
Recipe Notes:
1. cake flour gives a greater texture and better absorption here, and the all-purpose flour in the baking aisle can usually find it.
2. Allow the milk to soak in the cake for at least 12 hours, otherwise, it will not have enough time to soak in.
Author: Cooking Classy