Tres leches cake

Tres Leches Cake Recipe

Hello! Today we will prepare a delicious Tres leches cake, a beloved Latin American dessert known for its spongy and ultra-moist texture, thanks to the combination of three types of milk. This cake is perfect for any occasion, from family gatherings to special celebrations, and its balanced sweetness makes it a Sweet Temptation for homemade dessert lovers.

Preparation time

Planning your time well will help you enjoy the recipe even more. Here are the estimated times for everything to turn out perfect:

• Preparation: 20 minutes
• Cooking: 25 minutes
• Chilling and resting: minimum 4 hours or preferably overnight
• Total: approximately 5 hours
• Servings: 12 servings
• Difficulty: Easy

The chilling time is crucial because it allows the milks to penetrate the cake well and you get that Tres Leches Flavor characteristic.

Ingredients

For the cake

• 9 eggs (whites and yolks separated)
• 1 cup of sugar
• 2 cups wheat flour
• 1 tablespoon vanilla extract (preferably Mexican vanilla)
• ⅛ teaspoon almond extract (optional)

For the milk mixture

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup whole milk
• 1 tablespoon vanilla extract (optional)

For the whipped cream topping

• 2 cups whipping cream or heavy whipping cream
• ¼ cup powdered sugar or confectioners' sugar
• 1 teaspoon vanilla extract (optional)

If you can't find evaporated milk, you can use whole milk reduced over low heat to evaporate some of the water. For the cream, you can use regular whipping cream or a plant-based alternative for a lighter option.

Utensils we will use

• Electric or hand mixer
• Large mixing bowls
• Rectangular baking pan (9 x 13 inches)
• Spatula or mixing spoon
• Tongs or fork to make holes in the cake
• Knife to separate whites and yolks

Preparation

1. Preparation of the cake

1. Separate and beat the whites:
   • Wash the eggs thoroughly before using them.
   • Separate the whites from the yolks carefully, ensuring no yolk remains in the whites so they whip properly.
   • In a clean bowl, beat the whites at medium-high speed.
   • Gradually add the sugar while beating until medium or soft peaks are formed (the mixture should not be too liquid or too stiff).
2. Wash the eggs thoroughly before using them.
3. Separate the whites from the yolks carefully, ensuring no yolk remains in the whites so they whip properly.
4. In a clean bowl, beat the whites at medium-high speed.
5. Gradually add the sugar while beating until medium or soft peaks are formed (the mixture should not be too liquid or too stiff).
6. Beat the yolks:
   • In another bowl, beat the yolks until they have a pale yellow color and creamy texture, approximately 5 minutes.
   • Add vanilla and almond extract (if using) and mix well.
7. In another bowl, beat the yolks until they have a pale yellow color and creamy texture, approximately 5 minutes.
8. Add vanilla and almond extract (if using) and mix well.
9. Incorporate yolks and whites:
   • Using gentle, folding motions, mix the yolks with the whites to avoid losing air, which gives them their fluffiness.
10. Using gentle, folding motions, mix the yolks with the whites to avoid losing air, which gives them their fluffiness.
11. Add the flour:
    • Sift the flour to prevent lumps and gradually add it to the mixture with folding motions using a spatula or soft spoon.
    • Do not use a mixer to incorporate the flour to avoid activating the gluten and losing the fluffy texture.
12. Sift the flour to prevent lumps and gradually add it to the mixture with folding motions using a spatula or soft spoon.
13. Do not use a mixer to incorporate the flour to avoid activating the gluten and losing the fluffy texture.
14. Bake:
    • Grease the mold well with butter or oil.
    • Pour the mixture into the mold and place in the preheated oven at 350°F (175°C).
    • Bake for 22 to 25 minutes, checking from 18 minutes with a toothpick; it should come out clean to indicate it's ready.
    • Avoid opening the oven door during baking so that the cake does not sink.
15. Grease the mold well with butter or oil.
16. Pour the mixture into the mold and place in the preheated oven at 350°F (175°C).
17. Bake for 22 to 25 minutes, checking from 18 minutes with a toothpick; it should come out clean to indicate it's ready.
18. Avoid opening the oven door during baking so that the cake does not sink.

2. Prepare the milk mixture

1. Mix the milks:
   • In a bowl, combine the condensed milk, evaporated milk, and whole milk.
   • Add vanilla if you decide to use it, and mix until a homogeneous mixture is obtained.
2. In a bowl, combine the condensed milk, evaporated milk, and whole milk.
3. Add vanilla if you decide to use it, and mix until a homogeneous mixture is obtained.
4. Apply over the cooled cake:
   • Once the cake is at room temperature, make many holes in the surface using a fork or toothpick so that it absorbs the milks better.
   • Pour the milk mixture evenly over the cake, making sure it soaks the entire surface well.
   • Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight to achieve the characteristic texture of this cake.
5. Once the cake is at room temperature, make many holes in the surface using a fork or toothpick so that it absorbs the milks better.
6. Pour the milk mixture evenly over the cake, making sure it soaks the entire surface well.
7. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight to achieve the characteristic texture of this cake.

3. Prepare the whipped cream topping

1. Whip the cream:
   • In a cold bowl, whip the heavy cream with powdered sugar and vanilla at medium-high speed.
   • When firm peaks form, stop whipping to prevent it from turning into butter.
2. In a cold bowl, whip the heavy cream with powdered sugar and vanilla at medium-high speed.
3. When firm peaks form, stop whipping to prevent it from turning into butter.
4. Apply over the cake:
   • Spread the whipped cream evenly over the well-chilled cake.
   • If you wish, reserve a little cream for decorating with a pastry bag or spoonfuls.
   • Serve with fresh fruits like strawberries to give it a fresh and decorative touch.
5. Spread the whipped cream evenly over the well-chilled cake.
6. If you wish, reserve a little cream for decorating with a pastry bag or spoonfuls.
7. Serve with fresh fruits like strawberries to give it a fresh and decorative touch.

To finish and serve

Before serving, check that the cake is well chilled so that the topping remains firm. Carefully remove the plastic wrap. You can add some extra fruits or decorations according to your taste. Serving directly from the mold is traditional and practical. Enjoy accompanied by coffee or a soft drink to balance the sweetness. This cake is ideal for parties and as a Natural Sweetness to treat the family.

Nutritional Information

• Calories: 350 kcal
• Proteins: 7 g
• Fats: 14 g
• Carbohydrates: 48 g
• Fiber: 1 g

These values are approximate per serving and may vary depending on ingredients and portion sizes.

5 keys to making the perfect Tres Leches Cake

1. Separate the eggs well: It is essential that the egg whites are free of yolk so that they achieve a good texture when beaten.
2. Beat the egg whites to the correct consistency: Look for soft peaks so that the sponge cake is airy, not so stiff that it loses flexibility.
3. Do not overmix when incorporating flour: Mix with folding movements to preserve the air and obtain a fluffy crumb.
4. Pierce the base well before soaking: The holes allow the milk mixture to penetrate the sponge cake and keep it moist throughout.
5. Let it rest for enough time: Although it is possible to serve it at the time, the final texture improves if you leave it to chill overnight.

When is it ideal to enjoy Tres Leches Cake?

This dessert is perfect for family celebrations, birthdays, and festive gatherings due to its ability to brighten the table with its freshness and sweetness. It is also an option homemade that delights on summer days or when you want something fresh and delicious after a hearty meal. Its light and creamy texture makes it an ideal finish for any meal, and its versatility to accompany with fruits or coffee makes it a sweet tradition to share.

Tres Leches Cake and similar recipes

What utensils should your kitchen have for an irresistible Tres Leches Cake?

• Electric or hand mixer: Essential for whipping egg whites and beating cream and yolks.
• 9 x 13 inch pan: Use a similar homemade one if you don't have one, like a baking sheet with high edges.
• Silicone spatula or large spoon: to gently mix the ingredients without losing air in the batter.
• Large mixing bowl: Fundamental for combining ingredients and handling whipped egg whites.
• Fork or toothpick: to prick the cake and help the milk mixture fully penetrate the sponge cake.

The secrets of a correct milk mixture for Tres Leches Cake

The mixture that soaks the cake is key for it to have that classic flavor and moisture. These three ingredients work together to form a juicy layer inside the cake:

• Sweetened condensed milk: provides sweetness and creamy body.
• Evaporated milk: offers a more concentrated dairy flavor without as much sugar.
• Whole milk: helps to slightly dilute and balance the textures.

This combination results in a moist cake like no other, ideal for The Dessert Corner at home. When mixing them, integrate well but without overbeating to prevent bubbles from forming that could alter the cake's texture.

For an even more special flavor, add a touch of vanilla to the mixture and let it rest cold so that all the nuances blend well before pouring it onto the base.

How to achieve stable whipped cream for Tres Leches Cake

The cream frosting makes this cake irresistible and gives it a smooth and light texture. For your cream to be perfect:

• Chill your utensils: Use a bowl and beaters that have been in the refrigerator to facilitate whipping.
• Use whipping cream with a minimum of 35% fat: that ensures firm peaks.
• Gradually add the powdered sugar: to prevent the cream from becoming liquid.
• Stop whipping when the cream forms firm peaks but do not overbeat to prevent it from curdling.

With this cream, your cake will have that professional final touch and the smoothness sought by those who enjoy a sweet treat in Dairy House.

Traditions and curiosities surrounding Tres Leches Cake

The Tres Leches Cake has a history that blends Spanish and Latin American influences. It is believed that its origin comes from the practical need to use old bread by soaking it in milk, a Natural Sweetness which is now a complete symbol in celebrations.

• A very fun tradition in Mexico called the bite consists of the birthday person receiving a face push into the cake after taking the first bite.
• The cake is popular at big parties like quinceañeras, representing the transition to maturity with a sweet and festive touch.
• The Tres Leches Cake has a strong presence both in homes and in restaurants and bakeries known as Sweet Queen o La Lechera.

These customs make the preparation and consumption of the cake also a moment to share and celebrate cultural roots.

Watching this video will help you better understand the texture of the sponge cake and how to soak it correctly.

This tutorial offers you tricks to achieve a firm whipped cream with good consistency.