Hey y’all! Today we have a good one for y’all, get ready to get your hands dirty and fill your belly, because this recipe is just incredibly irresistible. Y’all ready? Please, be ready!
Tres Leches Cake is one of the tastiest yet juiciest cakes I have ever tried. If you don’t know what I’m talking about please, do yourself a favor and go to the nearest Hispanic bakery around your neighborhood and get one. You won’t regret it, it is absolutely delicious! The Tres Leches Cake is a cake immersed into three different types of milks, sweetened condensed milk, evaporated milk and cream or milk. This combination of milks is what makes tres leches cake stand out from other cakes out there. This cake is to die for and perfect for any occasion, such as birthday parties, weddings, any festivities and or simply as a dessert just because you want something sweet and delicious.
Now with the upcoming holidays, that are already around the corner, I want to provide the perfect dessert recipe to make for your loved ones during this time of the year. Whoever gets a piece of this cake will be delighted by the layers of flavors this cake will provide for them. It’s going to be one of those staple desserts at every family event, something the whole family can enjoy during any time of the year. And also something you will be asked to make all the time and or be ask about the recipe.
Well then, this is where we got you, we will provide the easiest and tastiest tres leches cake recipe for you to make and share with your family and friends. The instructions and ingredients will be short and sweet in order for you to make a delicious dessert time efficiently. Hope you enjoy baking and tasting this tres leches cake as much as we do.
Serving size: 6 large servings
Ingredients:
- Salted Butter
- Flour
- All-Purpose Flour
- Baking Powder
- Eggs
- Sugar
- Powdered Sugar
- Vanilla Extract
- Evaporated Milk
- Milk
- Condensed Milk
- Cream Cheese
To prepare the mold:
- 1 tablespoon salted butter
- 1 tablespoon flour
Preparation:
With a silicon brush, bush butter and flour on a baking pan.
Heat the oven to 350°F(175°C).
To make the dough:
- 3 eggs, medium with the yolks and whites separated
- 1 cup sugar, [187 g] divided
- 1⅓ cup all-purpose flour, [140 g]
- 1 teaspoon baking powder
- ¾ stick salted butter, [173 g] at room temperature
- 1 teaspoon vanilla extract
Preparation:
- Using the wire whisk of the mixer, whisk the egg whites until stiff, start at low speed, then increase in a few seconds.
- Add half the sugar and whisk until firm and glossy. Once this mix is ready, put it to the side until it’s ready to use.
- Now, mix the flour and baking powder and sift. Put this mix also to the side until it’s ready to use.
- Using the paddle attachment of the mixer, whisk the butter and yolks for 3 minutes on medium-high speed.
- Add the rest of the sugar and whisk until light and fluffy and a very light yellow color (about 5 minutes).
- Add the vanilla extract, then add the flour in three parts, mixing well before adding more flour. Once it is well mixed, it will have a very thick consistency, somewhere between cookie and cake dough. Don’t worry you’re doing so well!
- Add ⅓ of the egg whites. With a spatula, fold the egg whites into the dough with a circular motion. Add the rest of the egg whites in two steps, always incorporating with an enveloping motion.
At this point, it will be a soft dough with a lot of air incorporated. Pour this mix into your baking pan and bake until a toothpick inserted in the center comes out clean and is golden brown on top (about 30 minutes).
Once it’s ready, cool to room temperature before removing from the mold. Cut the crust. Place on a rimmed plate that can hold the milk sauce.
To the presentation
- 1¼ cup evaporated milk, [296 ml]
- ½ cup of milk, [237 ml]
- ¾ cup condensed milk, [177 ml]
- ¾ teaspoon vanilla extract
- 1 cup whipping cream
- ½ cup powdered sugar, 100 g]
- 1 tablespoon cream cheese
- Strawberries or cherries to decorate, optional
Preparation:
- Mix the evaporated, milk and condensed milk. Mix with vanilla extract.
- Pour the milk mixture over the cake and let it soak. Bathe it regularly until it has absorbed half of the liquid (one or two hours), keeping it in the refrigerator the entire time.
You can make the topping while it cools.
If you are going to use meringue icing as a topping, use this recipe (with video).
However, if you are using whipped cream as a topping, chill the mixer bowl and wire whisk for at least half an hour beforehand (or 20 minutes in the freezer).
- Beat the cream on medium-high speed until it begins to form peaks (about 3 minutes).
- Add the powdered sugar and cream cheese and whisk until combined and formed firm peaks, but be careful not to overdo it, or the cream will turn into butter.
Once the icing is ready, it’s time to decorate the tres leches cake.
- Spread the whipped cream over the cooled cake and decorate with strawberries or cherries.
Now you’re all done and ready to taste this amazing recipe. Don’t forget to keep refrigerated until ready to serve. It is best to consume it within 24 hours.
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