Tres Leches Cake

So. Good.

That’s pretty much all I gotta say about this super moist and delicately “sweet” sponge cake. I actually made this for my boyfriend’s family and his mom loved it. So with her stamp of approval, I shall pass on this “borrowed” recipe from the Pioneer Woman.

The “three milks” consist of condensed milk, evaporated milk, and heavy cream. There’s also whole milk, so technically it’s “quarto leches” but whatever.

The total costs set me back about $7, plus some pantry staples. I can’t say how much this cake will serve, since I alone polished off three slices. It’s that good.

Ingredients for 9 x 13 cake pan:

  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 whole eggs, yolks and white separated
  • 1 cup sugar, plus 3 tablespoons
  • 1 ½ teaspoon vanilla
  • 1/3 cups whole milk
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 ¾ cup heavy cream
  • Marashino cherries (optional)

Preheat oven to 350 degrees and spray or butter a 9 x 13 inch pan.

In a large bowl, combine flour, baking powder, and salt.

In a large bowl, whisk the yolks with ¾ cup sugar on high speed until the mixture turns pale yellow. Stir in milk and 1 teaspoon vanilla. Pour the mixture over the flour mixture and stir gently until just combined.

In another bowl, (or cleaning the last one), whisk the egg whites on high speed until soft peaks form, then pour in ¼ cup sugar and beat until whites are just stiff.

Fold the whites in the batter very gently until just combined. Pour into cake pan and spread the batter evenly.

Bake for 40 minutes. Allow to cook for 5 to 10 minutes before flipping onto a parchment paper lined platter or larger baking sheet. Allow for some overhang with the parchment papper.

While the cake is cooling, combine the condensed milk, evaporated milk, and ¼ cup of heavy cream in a cup or bowl. Mix well.

When the cake is cool, pierce the cake from edge-to-edge with a fork, even the sides of the cake. Then drizzle the “tres leches” mixture all over.

For the sides, I lifted the parchment paper up to a 45 degree angle and drizzled the milks onto the sides. No need to use all the milk though, I discarded about a cup of it.

Allow the cake to soak for 30 to 45 minutes.

In a bowl, whip the 1 ½ cups of heavy cream, 3 tablespoons of sugar, and ½ teaspoon vanilla extract.

Ice the cake completely and slice into squares. Top each slice with a cherry and serve. The cake is just as good cold, trust me!


Published in: on October 22, 2010 at 7:31 am  Leave a Comment  

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