Recipes|Featured Main
Tres Leches Cake
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT55M40 Minutes
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Yield:9 Servings
Ingredients
- 5 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 (14 ounces) can sweetened condensed milk
- 1 (12 ounces) can evaporated milk
- 1 cup half and half
- 5 eggs
- 236.59ml sugar
- 236.59ml all-purpose flour
- 4.26g baking powder
- Pinch of salt
- 1 (396.89g) can sweetened condensed milk
- 1 (340.19g) can evaporated milk
- 236.59ml half and half
Scrumptious, decadent and creamy, enjoy a traditional Latin American sponge cake that lives up to its name, "three milks." Top with your favorite sliced fruits. (We like strawberries.)
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Using a stand or hand mixer, combine eggs and sugar and mix on high 10-15 minutes, until tripled in volume and very pale yellow.
STEP 3
In a bowl, combine flour, baking powder, and salt.
STEP 4
Gently fold flour mixture into egg mixture with a spatula.
STEP 5
Pour mixture into a sprayed 9-inch cake pan and bake 35-40 minutes or until toothpick comes out clean.
STEP 6
While the cake is in the oven, combine sweetened condensed milk, evaporated milk and half and half.
STEP 7
Remove cake from oven when fully baked. Let cool for 10 minutes. Poke holes in cake with skewer or toothpick and pour milk mixture over cake. Refrigerate 2-3 hours or overnight.
STEP 8
It is traditional to frost or top this cake with lightly sweetened whipped cream and fresh berries.
Options
For coconut tres leches use coconut milk and coconut condensed and evaporated milks. Use 1 1/2 cups eggnog in place of evaporated milk for eggnog cake; orange or lime zest for citrus cake; add 1 teaspoon cinnamon to flour/baking powder for cinnamon tres leches. For chocolate tres leches, add 2 tablespoons cocoa to dry ingredients, and 6 ounces melted chocolate to the milk mixture.