The Perfect Tres Leches Cake: Make It Like A Pro
When it comes to desserts that are both rich in flavor and steeped in tradition, Tres Leches cake tops the list. The magic behind this cake lies in its name—Tres Leches, or “three milks”—which refers to the trio of milk cream, condensed milk, and evaporated milk that is used to soak the cake, resulting in a deliciously indulgent dessert.
Equipment
- 1 23 cm (9-inch) round baking pan
Ingredients
For the cake:
- 5 whole eggs
- 150 g white sugar
- 130 g wheat flour for pastry or all-purpose flour
- 50 g cornstarch / potato starch
- 1 pinch of salt
- 4 g baking powder only if you are at sea level
- 10 ml vanilla extract
- Lemon zest or ground cinnamon optional to taste
For the Tres Leches syrup:
- 400 ml heavy cream
- 400 ml evaporated milk or whole milk with 1 large tablespoon of powdered milk
- 400 ml condensed milk
- 10 ml vanilla extract optional
For Decoration:
- 300 ml fresh heavy cream min. 35% fat content
- 50 g white sugar
- 10 ml vanilla extract
- Fruits for garnish or ground cinnamon optional
Instructions
Preparation of the Cake
- Preheat your oven to 170˚C (340˚F). Grease a 23 cm (9-inch) round baking pan and line the bottom with wax paper.
- In a mixing bowl, put the whole eggs and the sugar. Beat on medium-high speed for approximately 10 to 12 minutes, or until the mixture has increased in volume and appears very fluffy and light in color. When lifting the wire whisk, the cream should be consistent and firm, not runny.
- Add the vanilla and continue beating for one more minute.
- In a separate bowl, mix the flour, salt, and baking powder. Add cinnamon if desired.
- Sift the dry ones over the egg mixture and with a rubber spatula mix with enveloping movements, never quickly or frantically because we would lose all the air that we incorporate during the beating.
- At this point you can add the lemon zest if you want to use it. Mix gently from the bottom of the bowl to the surface, as lumps of flour tend to settle at the bottom.
- Put the mixture in the mold and bake for approximately 25–35 minutes (depends on your oven, the shape of your mold and the material of your mold). Do the toothpick test in the center of the mold to verify that the cake is cooked, if the toothpick comes out wet it is because it is still raw. If it comes out dry, it is ready for you to remove from the oven.
- After 5–8 minutes at room temperature, remove from the mold and place on a rack to allow the cake to cool completely and the air to flows all around the cake.
Preparation of the Tres Leches
- In a pitcher, combine the condensed milk, heavy cream, and evaporated milk. Add vanilla if desired and mix well.
Assemble
- Once your cake is completely cool, poke holes all over it with a knife or toothpick, or remove the surface with a knife. Put the cake back into the mold previously covered with plastic film.
- Slowly pour the milk mixture over the cake, allowing it to soak in. Cover it with plastic wrap and refrigerate for at least 4 hours or overnight, so that it absorbs the liquid well and at the same time when we unmold it, it is firm.
- Remove from the mold by placing the plate where it will be presented on the surface of the mold and turning it quickly and with great care. Also remove the waxed paper from the base, which is now the upper surface.
- In a chilled bowl, beat the cream, sugar, and vanilla on medium-high speed until firm peaks form.
- Decorate with the whipped cream, always starting from the top of the cake and then going down the sides, although if you prefer you can leave the sides without decorating for a naked cake type finish.
- Top with fresh fruit if desired. Your authentic Tres Leches cake is ready! Enjoy!