If you haven’t heard or tried Tres Leches Cake before, you haven’t lived in my humble opinion. Seriously though, Tres Leches (3 milks) became popular in Latin America and has evolved into a standard celebration cake. It is a very rich cake, with a light and airy sponge base, followed by 3 types of milk (leches), condensed milk, evaporated milk and heavy cream.
Now tell me, who does not like condensed milk right out of a can? As you will see from the ingredients, this cake is rich, decadent, calorie-laden, sinful, but oh so satisfying! This was my first attempt at trying this cake; I had tasted it a few times before and really fell in love with it. I thought I’d bring it to our friend’s brunch farewell party. I wait for opportunities such as these to try something “sinfully outrageous” and this definitely was very well received, and no……. I do not make desserts on a regular basis for precisely this reason, so allowing myself some treats every so often works! I wanted to decorate the cake in many ways, but I did not think it would actually make it through the journey.
I’d love to try Mango Tres Leches next, perhaps incorporating some mango pulp in the soaking process, topping it with a few slivers of mango or other tropical fruit to give it color and contrast. You have to try this folks, it will definitely satisfy all your senses. 🙂
Tres Leches Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 whole eggs
- 1 cup sugar, divided
- 1 teaspoon vanilla
- 1/3 cup milk
- 1 can Evaporated milk
- 1 can Sweetened, Condensed milk
- 1/4 cup Heavy Cream
For the Icing
- 1 pint Heavy Cream for whipping
- 3 tablespoons sugar
- Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally 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 40 minutes or until a toothpick comes out clean. Turk cake out onto a rimmed platter and allow to cool.
- Combine condensed milk, evaporated milk and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture – try to get as much around the edges of the cake as you can, as the edges can get pretty dry.
- Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole maraschino cherries or any type of fruit or even chocolate shavings. Cut into squares and serve.
I’m taking this dish to Fiesta Friday # 73 where each week Angie and her co-hosts welcome us in a virtual setting. It is always fun to see who is around and sample the offerings. Thanks to Michelle and Juju for co-hosting today. Click on their blogs to see the wonderful display of dishes today.