Tres Leches Cake
Translated from Spanish, the language of the original page.
Lauren Allen published this recipe on tastesbetterfromscratch.com, in Spanish. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Nazareth Simons on SeeMeCook
The best and most authentic tres leches cake. An ultra-light sponge cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon.
- Time
- 2 hours 10 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- Mexican
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Bizcocho
- 1 g
- 250 g
- 80 g
- 5 g
Mezcla de Leches
- 60 g
Cobertura
- 475 g
- 2 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.96 kg before cooking, which is about 165 g per serving.
Steps
Preheat oven to 350 degrees F (180 °C) (175 degrees C (350 °F)).
In a medium bowl, combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
Add 3/4 cup sugar to the bowl with egg yolks and mix at high speed until the yolks are pale yellow. Add 1/3 cup milk and vanilla, and stir to combine.
Pour the yolk mixture over the flour mixture and stir gently just until combined; be careful not to overmix.
Use electric mixers to beat egg whites at high speed. As they begin to form stiff peaks, gradually whisk in the remaining 1/4 cup sugar.
Gently fold the stiffly beaten egg whites into the batter using folding motions, scraping the bottom and sides of the bowl, until combined.
Pour the batter into an ungreased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let the cake cool completely.
In a small bowl, combine evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
Once the cake has cooled, use a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and everywhere.
Refrigerate the cake for at least 1 hour or overnight to allow it to absorb the milk.
Meanwhile, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread the whipped cream over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries if desired. Enjoy!
Notes
Freezing instructions: The baked and cooled sponge cake can be frozen for up to 3 months, well-covered. Thaw overnight in the refrigerator before pouring the three milks on top.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 430
- Protein
- 10 g
- Carbs
- 50 g
- Fat
- 22 g
- Fiber
- 0 g
Where the calories come from
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