TRES LECHES CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tres Leches Cake image

Tres leches, which means "three milks" in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit to complete the presentation.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 12

Butter for the pan
2 1/4 cups/285 grams all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
6 large eggs, separated, at room temperature
1 cup plus 2 tablespoons/225 grams granulated sugar
1/2 cup plus 1 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to "climb" up the sides of the pan as it bakes.
  • In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined.
  • In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.
  • Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.
  • Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).
  • To serve, whip the cream and confectioners' sugar to soft peaks. Top the cake with the whipped cream.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 22 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 13 grams, Sodium 319 milligrams, Sugar 60 grams, TransFat 0 grams

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #desserts     #eggs-dairy     #caribbean     #mexican     #easy     #central-american     #potluck     #cakes     #dietary     #to-go     #number-of-servings     #4-hours-or-less