Wait till you try this amazing Tres Leches Cake! Soft like a pillow, soaked in a delicious combination of three milks. I am making this cake for my kids’ birthdays because Tres Leches is a family favourite! Once you try this cake, you will fall in love with it as well.
Ingredients
For the Cake
- 5 Eggs, large, room temperature
- 1 cup (200 grams) Sugar, white granulated
- 1 cup (235 ml) Milk, room temperature
- 2 tsp Pure Vanilla Extract
- 1½ cups (175 grams) Cake Flour
- 1½ tsp Baking Powder
- ½ tsp Salt
For the Three Milk Mix
- 1 can (300 ml) Condensed milk
- 1 can (350 ml) Evaporated milk
- ½ cup (125 ml) Cream (whipping cream, half cream, heavy cream)
- 1 tsp Pure Vanilla Extract
For the Cake Decoration
- 2 cups (500 ml) Whipping Cream 35% M.G
- ¼ cup (25 grams) Icing Sugar, Confectioner’s Sugar
- ½ tsp Pure Vanilla Extract
- 1 tsp Cinnamon Powder
- 1 cup Strawberries, halved
Method
- Preheat the oven to 350F/180C and brush on a little butter to a 9×13 inch glass baking dish. Dust on a little flour on the top. Keep it aside for later.
- Separate the egg yolks from the egg whites. To the bowl with the egg yolks, add ¾ cup sugar and beat for 2-3 minutes starting on low and going to high speed till they become pale yellow and increase in volume.
- To the milk, add the vanilla extract and give it a mix.
- In a separate bowl sift together the cake flour, baking powder, and salt.
- Now turn the mixer to stir and gradually add the flour mixture and the milk mixture to the beaten egg yolks, alternating between the dry and wet ingredients, starting and ending with the dry. Scrape the bowl down and make sure all the dry ingredients get well combined with the batter.
- Beat the egg whites till they turn foamy then gradually add the remaining ¼ cup of sugar and beat till you get stiff peaks (not too stiff)
- Mix some of the egg yolk mixture into the stiffened egg whites using the cut-and-fold method until it loosens up a bit. Now add the egg white mixture to the egg yolk mixture and gently combine the two using the cut-and-fold method.
- Pour the cake batter into the prepared baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool for 30-45 minutes.
- While the cake is cooling, in another bowl pour the three milks and vanilla extract together. Give it a mix till they are all well combined.
- Once the cake has cooled, make holes in the cake with a fork or bamboo skewer.
- Now spoon on or pour the milk mixture over the cake.
- Cover the cake with plastic wrap and refrigerate for 5-6 hours or overnight for best results.
- For decorating the cake cut the strawberries into halves and keep them aside.
- Into a medium size bowl, pour in the whipping cream. Sift in the icing sugar and add the vanilla extract. Whip it up till you get stiff peaks. Spread it over the cake till you get an even layer.
- Now dust on a little cinnamon on the top and place the cut strawberries as desired.
- Cut into desired size pieces and serve. I like to pour a little more of the milk mixture at the bottom of the plate when serving the cake.
