Tres Leches Cake: A Delightfully Moist Dessert
A deliciously moist tres leches cake soaked in a creamy milk mixture, topped with whipped cream and garnished with strawberries.
Equipment
- 9x13 inch baking pan
- large mixing bowls
- whisk
- electric mixer
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- ¼ cup whole milk (for milk mixture)
- 1 pint heavy whipping cream
- 3 tablespoons granulated sugar or powdered sugar
- ½ teaspoon vanilla extract (for whipped topping)
- Ground cinnamon (optional garnish)
- Fresh strawberries (optional garnish)
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking pan.
- Mix flour, baking powder, and salt in a large bowl.
- In another bowl, beat egg yolks with 3/4 cup sugar until pale, then mix in milk and vanilla.
- Combine the egg yolk mixture with dry ingredients and stir gently.
- Beat egg whites until soft peaks form, then gradually add remaining sugar and beat until stiff peaks.
- Fold egg whites into the batter and pour into the prepared pan.
- Bake for 25 to 35 minutes until a toothpick comes out clean, then cool completely.
- Whisk together evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
- Poke holes in the cooled cake and pour the milk mixture over it.
- Refrigerate for at least 4 hours or overnight.
- Whip heavy cream with sugar and vanilla until stiff peaks form, then spread over the cake.
Notes
Use room temperature eggs for better mixing. Chill the cake for at least 4 hours or overnight before serving. Store in the refrigerator for 3-4 days; it may not last long due to its popularity.