RCI-BR.004.0532.001
Tres Leches Cake
Tres leches cake is a popular Latin American dessert using 3 types of milk. This simple recipe was found in a recipe book unfortunately the author is now unknown.
Prep35 min
Cook35 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- Cake :::1 unit
- 9 unit
- 1 1/2 cups
- 12 tablespoons
- 2 cups
- 1 1/2 teaspoons
- 1 cup
- 1 teaspoon
- 1 teaspoon
- Three milks :::1 unit
- 2 cups
- five-ounce can (5/8cup) evaporated milk1 unit
- fourteen-ounce can (7/8cup) sweetened condensed milk1 unit
- cream Icing :::1 unit
- 2 cups
- 1/3 cup
Method
1
Preheat oven to 350°F (175°C) and lightly grease and flour a 9x13-inch cake pan.
2
Separate eggs into two bowls, ensuring yolks and whites are completely separated with no yolk contamination.
3
Beat egg whites with cream of tartar in an electric mixer until stiff, glossy peaks form, approximately 4-5 minutes.
4
In a separate bowl, cream together softened butter and 1½ cups sugar until light and fluffy, about 3-4 minutes.
4 minutes
5
Add egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated.
6
Sift together flour, baking powder into a separate bowl.
1 minutes
7
Alternate adding the flour mixture and milk to the butter-egg yolk mixture, starting and ending with flour, stirring gently until just combined.
8
Stir vanilla extract into the batter, then gently fold in the whipped egg whites in two batches until no white streaks remain.
9
Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
33 minutes
10
Remove cake from oven and cool slightly, then pierce the entire surface evenly with a fork at least 20-30 times to allow milk mixture absorption.
11
Combine evaporated milk, sweetened condensed milk, and 1 cup heavy cream in a bowl and mix until well blended, then slowly pour over the pierced cake until completely absorbed.
5 minutes
12
Chill cake for at least 4 hours or overnight, then beat remaining 2 cups heavy cream with 1/3 cup sugar until stiff peaks form and spread evenly over the cooled cake.