Tres Leches Cake
By Groceree
Also known as Tres Leches · Pastel de Tres Leches · Three Milk Cake
A light sponge soaked overnight in a mix of evaporated milk, condensed milk and cream until saturated but not soggy, topped with whipped cream and cinnamon. The celebration cake across Mexico and Latin America.
Last updated
- Servings
- 12 servings
- Prep
- 25 min
- Cook
- 30 min
- Total
- 10 h
Ingredients
Sponge
eggs5
caster sugar200 g
plain flour150 g
baking powder1½ tsp
whole milk80 ml
vanilla extract1 tsp
Three milks and topping
evaporated milk370 ml
condensed milk397 g- double cream450 ml
icing sugar2 tbsp
ground cinnamon½ tsp
Instructions
Sponge
- 01
Heat the oven to 180°C and line a 30 x 20 cm dish with baking paper.
- 02
Separate the . Whisk the whites to soft peaks, then add the gradually and whisk until glossy. Beat in the yolks one at a time.
- 03
Fold in the and , then the and .
- 04
Bake for 25 to 30 minutes until golden and springy. Cool in the dish.
Soaking and topping
- 05
Prick the cake all over with a fork.
- 06
Whisk the , and 200 ml of the and pour slowly over the cake, letting it soak in.
- 07
Cover and chill overnight, or for at least 8 hours.
- 08
Whip the remaining with the , spread over the top, and dust with .
Notes
- The sponge is made with whisked eggs and no butter so it drinks up the milk without collapsing.
- Pour slowly and give it time; it absorbs more than seems possible.
- Serve cold, straight from the dish.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 27 g
Estimated from the ingredients.
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