This tres leches cake recipe is made from scratch and is simply divine. It is really not all the complicated to make and is a great dessert for celebrations.
We are fist going to make a sponge cake with no oil or fat in it. This will cook fairly quickly. Once it is cooled down we will poke tons of holes in it and soak it in a combination of three different milks — whole milk, cream and sweetened condensed. Tres leches literally means three milks.
The cake will absorb all the liquid and then we will frost it with whipped cream. I guarantee that you will enjoy every single bite of this delicious dessert.
This is what you will need to make this exquisite tres leches cake recipe:
FOR THE CAKE:
1 cup (128 grams) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon of salt
5 large eggs at room temperature — separated
1 cup (200 grams) sugar
1/3rd ( 83 ml) cup whole milk
1 teaspoon vanilla extract
FOR THE MILKS:
1 cup (250 ml) whole milk
1 tsp. vanilla extract
1 cup ( 250 ml) whipping cream
1 – 14 oz. (397 gram) can of sweetened condensed milk
Heat your oven to 350 degrees F (176 C).
Place a 9-inch cake pan on some parchment paper and trace the bottom of the pan. Cut out a circle to line the inside. Butter the pan, place the lining inside it and butter the parchment paper as well.
Place the four, baking powder and salt in a bowl and whisk for a minute (or sift two times).
Place the egg yolks in a large bowl and beat them for two minutes. Please time yourself and do the two minutes. Add ¾ cup of sugar and beat for another three minutes. Same thing – time yourself and do the three minutes. Add the milk and vanilla extract to the egg yolks and beat for another minute. Set the mixture aside and wash your beaters.
Place the egg whites in another bowl and start beating until they get frothy. Add the remaining sugar and beat until you have soft peaks. Set aside.
Add 1/3rd of your flour to the beaten egg yolks and whisk it until it is fully incorporated. Now fold in 1/3rd of your beaten egg whites. Whisk in another 1/3rd cup of flour and then fold in another 1/3rd of egg yolks. Repeat one last time until you have no flour or egg whites left.
Pour the cake batter into the prepared cake pan and tap it lightly against your counter to get rid of any air bubbles. Bake the cake for about 20 minutes. Check it with a cake pin at 20 minutes and if it is clean remove the cake. You do not want the bottom of this cake to harden, as it will be ruined so do not over bake it.
Remove the cake from the oven and place the pan on top of a cooling rack. Cool down the cake in the pan for 30 minutes.
Place the cooling rack on top of the cake pan and swiftly turn it over to unmold it. Remove the parchment paper from the bottom and allow the cake to cool down completely.
Once the cake has cooled down flip it on to a serving platter.
Mix the whole milk, cream, condensed milk and vanilla preferably in a measuring cup with a spout. Whisk it well.
Make little holes through your whole cake with a skewer and slowly start pouring in the milks. Wait a little bit for the cake to absorb between pours. Be patient. When you are finished adding all the liquid tent the platter with aluminum foil and place the cake in the fridge for a minimum of two hours bur preferably overnight.. The longer it soaks the better.
FOR THE FROSTING:
1 cup (250 ml) cold whipping cream
½ cup (64 grams) confectioner’s sugar (powdered, icing)
Beat the cream until it starts to thicken and add the sugar. Beat until you have stiff peaks.
Frost the cake with your whipped cream. You can add sliced strawberries or peaches for decoration if you would like.