Tres Leches Cake
Tres Leches is a luscious Cuban-style sponge cake soaked in a rich mixture of three milks including evaporated milk, sweetened condensed milk, and heavy cream. It is topped with fluffy whipped cream and is one of the most indulgent and crowd-pleasing desserts in Latin cuisine.
A light sponge cake soaked overnight in three milks and topped with airy fresh whipped cream.
Nutrition per serving
Ingredients
Cake Batter
Three Milks
Three Milks and Topping
Instructions
Make the Sponge Cake
Preheat oven to 350 degrees Fahrenheit. Beat egg yolks with sugar until pale and thick. In a separate bowl beat egg whites to stiff peaks. Fold the flour gently into the yolk mixture then carefully fold in the egg whites. Pour into a greased 9x13 pan and bake for 25 to 30 minutes.
Poke and Soak
Remove the cake from the oven and let it cool for 10 minutes. Use a fork or skewer to poke holes all over the top of the cake. Whisk together the sweetened condensed milk, evaporated milk, and half a cup of heavy cream, then slowly pour the mixture over the warm cake.
Refrigerate Overnight
Cover the soaked cake with plastic wrap and refrigerate for a minimum of 4 hours but preferably overnight. This allows the three-milk mixture to be fully absorbed into every layer of the sponge creating the signature moist and custardy texture.
Top and Serve
Whip the remaining half cup of heavy cream with 2 tablespoons of sugar until stiff peaks form. Spread the whipped cream evenly over the chilled cake and garnish with a light dusting of cinnamon. Slice and serve cold.
Substitutions
Common mistakes
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