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tres leches

A light sponge cake soaked in three kinds of milk and topped with whipped cream.

Ingredients

  • ?1 cup All-purpose Flour ?1-½ teaspoon Baking Powder ?¼ teaspoons Salt ?5 whole Eggs ?1 cup Sugar, Divided ?1 teaspoon Vanilla ?? cups Milk ?1 can Evaporated Milk ?2 cans Sweetened, Condensed Milk or ( you can use one can if you want less sugar ) but i use both cans ?1/2 cups Heavy Cream >4 tablespoons light rum (optional) ?FOR THE ICING: ?1 pint Heavy Cream, For Whipping ?4 Tablespoons Sugar

Instructions

I Preheat oven to 350 degrees. Spray a 9 x 13 inch pan until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 35 to 45 minutes or until a toothpick inserted comes out clean. invert cake onto a jelly roll pan or a baking tray with a raised edge on it . or u can by an aluminum cake pan and u dont have to invert it just add the milks and ice it in the aluminum cake pan. and allow to cool. Combine condensed milk, evaporated milk, and heavy cream,4 tablespoons light rum (optional) in a small bowl. or pitcher When cake is cool, poke the surface with a wooden spoon ,or fork, several times. Pour syrup over the cake a little at a time, until it soaks through. Keep doing this until most of the milk syrup is absorbed. You may have a pool of syrup around the bottom of the cake, that's ok as it will gradually soak in. (it may seem like it is to much but just keep pouring it will absorb it all) .try to get as much around the edges of the cake as you can. let the cake sit for about 20 to 30 minutes to absorb the milks before icing i chill it over night or refrigerate for at least three hours before frosting. ,it just tastes better when cold whip 1 pint heavy cream with 4 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. u can add cherries, strawberry's on top if you would

Comments (15)

Where I live we have two sizes of canned condensed milk so what size or measurement is the condensed milk in this recipe please.
hi ! tee-y , i use the 14 ounce can and 12 ounce can of evaporated milk
Wow this sounds delicious. I'm too busy to try it this week but I'll definitely try it in the future and rate it. Thanks for sharing...
I made this for my husband for his birthday, and he loved it! I will definitely make again.
trfoster , wow great ,im glad u guys luved it ,thabks for letting me know how good it turned out
Hey Letty. I made two of these last night. One for my husband's work and the other for mine. Over all the cake was very easy to prepare. I had the Negative Nellys telling me it is a very hard cake to perfect and not to try it. I was out of heavy cream so I had to wait to get more, but after tasting it my husband just took it to work w/o the frosting. There was a debate over which co-workers were older, "true Mexicans" lol, and therefore authorities on how a true tres leche cake should taste and its texture. One thing they all agreed on was that it was the best one they have had anywhere. :o) And again this is without the pretty frosting. One problem I had when I made the 2nd cake was getting the frosting to look thick and spreadable. This was my first time whipping, whipping cream into a frosting. How long shoud it be whipped?? I am in Texas so I am thinking the humidity may have contributed to the frosting not thickening. I am sure I will get a lot more requests for this one. Delicious recipe. Highly recommended.
hi creolecakes, wowim glad you guys liked the recipe , as to the heavy whipping cream ,i have no set time i just whip it till it becomes thick , and yes the heat and humidity does play a part in it , i also have used elite icing like the one h.e,b puts on the cakes ,i buy it at a cake decorating supply store. that hold up pretty good , i have a question , how was the sweetness of the cake ? after u add all the milks . i hope this helps ,and again thank you for trying my recipe and responding.
Hi Letty, I have tried it agian since posting my response on 8/3. I think I have your recipe down pat now. The consistency pefect. The sweetness of the cake perfect. I found my wisk attachment for my mixer, which does a much better job than I could do. It's still humid and it came out perfect this time, plus people told me that they liked the texture of the icing better. I was told the 2nd try was all around better and I think that on the 2nd time I better understood your recipe and followed it more exact than my first try. Great recipe. Everyone kept asking me how easy was it to make. I had to lie. I can't make it seem too easy, right??!! lol Thanks a bunch.
oh thats great ! im happy u figured out the icing . and u and your friends are enjoying the recipe . i enjoy hearing feedback . have a great day .
Letty thank you for this recipe I made it last night and it was perfect!!! thanks!!
hi letty i wanted to tell i've done this recipe a few time and everyone just raves about it!! how soft and moist it is!!!! thank you so much for posting this on here!!! JUST PERFECT!!!!
is the recipe enough to fill a 8 inch or a 10 inch round pan?
This was my first attempt in making this cake and it was a success! The recipe is easy to follow.
hi everyone ,wow im glad everyone is enjoying the tres leches cake recipe , so happy to hear its easy to follow . everyone have a great day
can someone tell me how much milk to use. It shows a ? beside it. Thanks!
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