Tag Archives: tres leches cake

Tres Leches Cake

Several years back I had a friend request a Tres Leches cake for his birthday.  I had never made one, but I said yes and decided to try it.   Since then I have made several different recipes, combing a few to make this one.  It has become a favorite among my friends and commonly requested.  Usually last minute when there is no possible way I could make it in time.

While I wouldn’t say it’s “hard” to make, it has several steps, and requires some refrigeration time.

First thing to do is to have six eggs at room temp.

Lightly Grease a 9×13 and set aside.  Preheat oven to 350.

This isn’t a recipe to try and make layer cake out of, it is to delicate to handle manipulation and moving in and out of pans.

In a large bowl add:

  • 1.5 cups of flour
  • 2.5 Teaspoons of baking powder
  • 1/4 Teaspoon of Salt

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Set aside and separate the eggs..  *** Be sure not to get any of the yolk into the whites.**

With the 6 egg yolks add:

  • 1 Cup of Sugar
  • 1/2 Cup of Milk
  • 1 Teaspoon of Vanilla.

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Add the Egg Yolk Mixture to the Flour  to form a batter, mix until combined.

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Now Beat your six egg whites until they form soft peaks, then add:

  • 1/4 Cup of Sugar
  • 1/4 teaspoon of Cream of Tartar.

Continue to add till they make hard peeks.

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Add 1/4 of the egg white mixture to the egg yolk batter and mix.

This helps the egg yolk batter become more playable.

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Now gently fold in the rest of the egg yolks a little at a time.

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Add to the prepared 9×13

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Now bake for 35-40 mins.

When done set aside and let cool on a rack for about 30-35 mins.

 

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While the cake is cooling combine:

  • I can of Evaporated Milk (12 ounce)
  • I can of Sweetened Condensed Milk (14 ounce)
  • 1/3 Cup of Heavy Cream

Once the cake is cool enough, poke holes in it and SLOWLY add the milk mixture. IMG_2855.JPG

 

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You will have a bit (1/3-1/2 cup) of the milk mixture left over as you can see. You want the cake moist, but where it will eventually soak up all of the milk as it sits in the fridge.

Now put in the fridge for at least 4 hours, then top with whipped cream topping before serving.  I think it taste better the longer it has been sitting, so if you can make it the day before it is worth it!

To make whipped cream beat with an electric mixer:

  • 1.5 cups of heavy cream
  • 1/3 cup of sugar
  • 1 teaspoon of vanilla.

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