Tres leches cake or three milk cake is heavenly. When put a spoonful in the mouth, you will feel the mixture of three different types of milk – evaporated milk, condensed milk and heavy cream. Being a sponge cake, it is full of bubbles and the spongy softness is unforgettable. Once I have started to make this cake for family and friends couple of years back, the tres leches cake has become one of our party favorites!
Although very popular in Central and South America, North America, many parts of Caribbean, and many parts of Europe, Tres leches cake is traditionally Latin American cake.
Here are the step by step directions of how we can make the Best Tres Leches Cake!
INGREDIENTS
- Biscuit
- 120ml of milk
- 5 eggs
- 150g sugar
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tbsp vanilla
- 1 Lemon zest
- Three milk sauce
- 200ml of condensed milk
- 200ml of evaporated milk
- 200ml whipping cream (35% MF)
- 1 tbsp vanilla
- Chantilly cream
- 300ml whipping cream (35% MF)
- 50g sugar
DIRECTIONS
- Separate the whites from the yolks.
- In a container or bowl, whip the egg whites until they are stiff, but after 5 minutes of beating, add half the sugar (more or less) and continue beating until the egg whites are stiff.
- Cover the egg whites and reserve.
- In another bowl, begin to beat the yolks until they begin to foam, at this point add the other half of the sugar and continue beating (approximately 5 more minutes) until the mixture is fluffy and whitish.
- Add the vanilla and lemon zest and stir for a few seconds.
- Add the milk little by little without stopping moving and at slow speed with the hand mixer.
- Now the whipped egg whites are added, which have been reserved, with the help of a spatula and with enveloping movements.
- Finally, add the dry ingredients (flour and baking powder) with a strainer so that they are sifted. And they are mixed with some hand whisk or with the spatula but without over-mixing.
- Pour the dough into the previously greased baking mold and take it to the oven preheated to 180C for 45 minutes, or until you prick it with a toothpick and it comes out clean.
- Take it out of the oven and let it rest in the baking mold on a rack for about 10 minutes.
- Unmold and prepare the same baking mold, lining it with transparent paper.
- Put the cake back on the baking mold and prick it with the help of a knife or spatula so that the 3 milk sauce enters.
- Pour the three milks (condensed, evaporated and cream) and the vanilla into a container and mix with a hand whisk.
- Pour all the sauce over the cake, cover it and let it rest overnight in the fridge, so that it absorbs the sauce and the cake stays wet.
- Now the Chantilly cream will be prepared, assembling the cold cream in a cold container, halfway through the process add the sugar.
- Put the cream on a pastry bag.
- Take the cake out of the fridge, unmold and decorate with the whipped cream. We can use a pastry bag or we can put the cream on the cake directly with the help of a spatula.
- Sprinkle with a little cinnamon and it is ready to be tasted.
INSTAGRAM DISCUSSIONS
Tres Leches Cake – Three Milk Cake – Que Bien Sabe by Marina
Course: DessertTres leches cake or three milk cake is heavenly. When put a spoonful in the mouth, you will feel the mixture of three different types of milk – evaporated milk, condensed milk and heavy cream. Being a sponge cake, it is full of bubbles and the spongy softness is unforgettable. Once I have started to make this cake for family and friends couple of years back, the tres leches cake has become of our party favorites!
Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/the-best-tres-leches-or-three-milk-cake/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
- Biscuit
Biscuit
120ml of milk
5 eggs
150g sugar
200g all-purpose flour
1 tsp baking powder
1 tbsp vanilla
1 Lemon zest
- Three milk sauce
200ml of condensed milk
200ml of evaporated milk
200ml whipping cream (35% MF)
1 tbsp vanilla
- Chantilly cream
300ml whipping cream (35% MF)
50g sugar
Directions
- Separate the whites from the yolks.
- In a container or bowl, whip the egg whites until they are stiff, but after 5 minutes of beating, add half the sugar (more or less) and continue beating until the egg whites are stiff.
- Cover the egg whites and reserve.
- In another bowl, begin to beat the yolks until they begin to foam, at this point add the other half of the sugar and continue beating (approximately 5 more minutes) until the mixture is fluffy and whitish.
- Add the vanilla and lemon zest and stir for a few seconds.
- Add the milk little by little without stopping moving and at slow speed with the hand mixer.
- Now the whipped egg whites are added, which have been reserved, with the help of a spatula and with enveloping movements.
- Finally, add the dry ingredients (flour and baking powder) with a strainer so that they are sifted. And they are mixed with some hand whisk or with the spatula but without over-mixing.
- Pour the dough into the previously greased baking mould and take it to the oven preheated to 180C for 45 minutes, or until you prick it with a toothpick and it comes out clean.
- Take it out of the oven and let it rest in the baking mold on a rack for about 10 minutes.
- Unmold and prepare the same baking mold, lining it with transparent paper.
- Put the cake back on the baking mold and prick it with the help of a knife or spatula so that the 3 milk sauce enters.
- Pour the three milks (condensed, evaporated and cream) and the vanilla into a container and mix with a hand whisk.
- Pour all the sauce over the cake, cover it and let it rest overnight in the fridge, so that it absorbs the sauce and the cake stays wet.
- Now the Chantilly cream will be prepared, assembling the cold cream in a cold container, halfway through the process add the sugar.
- Put the cream on a pastry bag.
- Take the cake out of the fridge, unmold and decorate with the whipped cream. We can use a pastry bag or we can put the cream on the cake directly with the help of a spatula.
- Sprinkle with a little cinnamon and it is ready to be tasted.
