Tres Leches Cake
Tres Leches Cake. This easy to make tender cake is drenched in a three milk mixture, topped with fluffy whipped cream, and can be topped with a sprinkle of cinnamon or fresh fruit for a truly authentic Mexican dessert.
Tres Leches is simple to recreate. A quick whipping of the egg whites ensures that we get a light airy cake, perfect for soaking up the three milk mixture that will be poured over the top. The perfect ending to any meal, especially some Mexican favorites such as Fajitas or skinny chicken Enchiladas. Or if you're looking for some additional Mexican inspired desserts there are these Apple churro cheesecake bars.
Tres Leches is such an easy, yet impressive dessert to make and it as the perfect ending to any meal.
We use three types of milk to prepare these regal desserts. 1. Sweetened condensed milk, Evaporated milk, and regular milk. regular milk can be whole milk or 2%.
How to store a Tres Leches cake?
Due to the milk in the cake, this tres leches cake does need to be stored in the refrigerator. cover to help keep in the moisture, and store in the fridge.
This cake can be stored in the fridge and saved for up to 4 days. It is best when eaten within the first 48 hours. After the 4 day, the cake does become slightly soggy.
TRES - LECHES - CAKE
PREP TIME - COOK TIME- TOTAL TIME
10 MINUTES - 30 MINUTES - 40 MINUTES
SERVINGS
12
TRES LECHES is a very tender cake drenched in three milk mixture, topped with fluffy drenched cream. and it can be sprinkled with fresh cinnamon powder or fresh fruit for a truly Mexican dessert.
INGREDIENTS
Cake Batter
. 1 and 1/4 cup all-purpose flour
. 2 teaspoon baking powder
. 1/4 teaspoon salt
. 5 large eggs divided
. 1 cup white sugar divided
. 2 teaspoon vanilla extract
. 1/2 cup milk
Mix Mixture
. 2/3 cup whole milk
. 1-14 ounce can sweetened condensed milk
. 1-12 ounce can evaporated milk.
For Topping
. 1 pint 2 cups heavy whipping cream
.1/4 cup powdered sugar
. 1 teaspoon vanilla extract
Instructions:
Preheat oven to 350 degrees
In a medium sized bowl combine the flour, baking powder, and salt. Stir together with a fork.
In a large bowl combine the egg yolks (separates the egg whites into another medium-size bowl).
with3/4 cup of white sugar. stir together until fluffy. Add in the vanilla extract. Stir to combine.
Add the dry ingredients to the wet ingredients, stir to combine. Add in the milk. Stir to mix.
Whisk the egg whites with a hand or stand mixer, once the egg whites start getting foamy and white in color until smooth, white, and still and stiff peaks form.
Fold the egg whites into the cake batter.
Grease a 9x13 cake pan. Pour the cake batter into the cake pan. Bake about 30 minutes or the top of the cake is golden and a toothpick inserted in the center of the cake comes off clean.
In a large measuring cup combine the milk needed for the milk mixture. Whisk together.
When the cake is cooled to room temperature. Poke all over the top with a fork. Then pour the milk mixture over the entire cake.
Cover the cake and chill in the refrigerator for at least 4 hours to overnight.
After the cake has chilled and soaked in the milk prepare the whipped cream.
Add the heavy cream to a large mixing bowl. Mix on medium speed until the cream starts to thicken, then add in the powdered sugar and vanilla extract. Continue mixing on medium to high speed until soft peaks form.
Spoon the whipped cream onto the cake, spread with a spatula or butter knife
Serve the cake with a sprinkle of cinnamon or fresh fruit if desired.
Store the cake in the refrigerator for up to 4-5 days, best eaten within 48 hours.
NUTRITIONAL FACTS:
PER SERVING: 280 CALS
13.7G FAT
34.6GMS CARBOHYDRATES
5.5 GMS PROTEIN
81 MG CHOLESTEROL
87 MG SODIUM
DIETARY FIBER 0.2G
SUGARS 28G
VITAMIN A: 489 IU
VITAMIN C: 1 MG
CALCIUM: 139MG
IRON: 1MG
THIAMIN: 0MG
NIACIN: 2MG
VITAMIN B6: 0 MG
MAGNESIUM: 14 MG
FOLATE: 24 MCG