Tres Leches Cake – A Slice Of Paradise
- 14
- April
- 2020
Tres Leches Cake – literally means “Three Milks”. An ultra-light sponge cake soaked in sweetened milk mixture; topped with whipped cream, chocolate syrup, cinnamon and berries. This simple Mexican dessert is one of our favorites.
Almost all my family celebrations is definitely with homemade goodies. No second thought to it! However, in the past few years…it has shifted it gears to nearby Mexican Restaurant! The celebrations gets its final mode when we conclude it with Tres Leches Cake.
Now, tell me…how can one go without trying my hands on this sponge challenge. To a person who hardly bakes (and bakes hard. lol), this was super-easy. 
Minimal ingredients and no high-demand experience — the recipe turned out fabulous.
Since, its hurricane season…the pictures didn’t do any justice to my work…a gloomy day ruined the photo session. But, trust my words and check this out.
Ingredients
- 1 cup all-purpose Flour
- 1-1/2 tsp Baking Powder
- a pinch of salt
- 5 whole eggs
- 1 cup sugar, divided
- 1 tsp vanilla essence (I used pinch of cardamom powder)
- 1/3 cup Milk
- 1 can evaporated Milk
- 1 can sweetened, condensed milk
- 1/4 cup heavy cream
- 1 pint heavy cream( for whipping)
- 3 Tsp sugar
Method
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. Now, mix flour, baking powder, salt in a large bowl.
Separate eggs. Beat the yolks with 3/4 cup of sugar on high until pale yellow peaks. 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. Now, fold this egg white mixture into the batter gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 30 minutes or until a toothpick comes out clean. Turn 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 all but about one cup of the milk mixture — try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for at least couple of hours.
To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. ( I simply used whipped cream). Decorate cake with your own style. We kind of topped it with sliced berries, chocolate syrup and sprinkles.
