Description
This traditional tres leches cake is a decadent Latin American dessert that features a light, spongy cake soaked in a rich and creamy three-milk mixture, creating a uniquely delicious and moist texture.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 5 large eggs, separated
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 (12 oz) can evaporated milk
– 1 (14 oz) can sweetened condensed milk
– 1 cup whole milk
– 1 cup heavy cream, whipped
Instructions
1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the egg yolks and 1/2 cup of the sugar until light and fluffy. Stir in the vanilla.
4. In a separate bowl, beat the egg whites until they hold soft peaks. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
5. Fold the egg white mixture into the egg yolk mixture, then gently fold in the dry ingredients until just combined.
6. Pour the batter into the prepared baking pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
7. Meanwhile, in a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
8. Once the cake is out of the oven, use a fork to poke holes all over the top. Slowly pour the milk mixture over the warm cake, making sure to distribute it evenly.
9. Allow the cake to cool completely, then top with the whipped cream. Refrigerate for at least 2 hours before serving.
Notes
For best results, use room temperature eggs and make sure not to overmix the batter. The cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Latin American