TRES LECHES CAKE
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CAKE:
1 cup sugar, divided
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp cream of tartar
MILK SYRUP:
12 oz. can of evaporated milk
1 cup sweetened condensed milk
1 cup heavy whipping cream
1 tsp vanilla extract
1 Tbs dark Cuban rum
GARNISHES:
fresh whipped cream, ice cream, cocoa powder, mango, star fruit, etc.
1. Preheat oven to 350°F. Generously butter 13×9-inch baking dish.
2. Prepare cake: Beat 3/4 cup sugar and egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. In a separate bowl, beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in a baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
3. Prepare milk syrup: Combine all milk syrup ingredients in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
4. When ready to serve, cut a slice and plate it. Top with a dollop of whipped cream or a side of ice cream. Dust cake with cocoa powder and garnish with fruit.
Servings: 10
Recipe Source: Reprinted with permission from Mary Luz Mejia
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4 Comments
I made a semi-homemade tres leches cake and while good I know it wasn’t as good as a homemade one. Now this one? I betting was waaaaaaaaaaaaaay better! Thanks for sharing I need to make a “real” one!
~ingrid
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This is my go to tres leches. It never fails me and bakes high and mighty every time! My only adaptation is that sometimes I add a bit of cinnamon and more milk usually 2% or whatever we have around the house if it looks like it needs more milk soak. Yummy!
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Unfortunately,I can’t find evaporated milk in my country , can I substitute it with regular milk or something else?
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Lori Lange Reply:
July 23rd, 2010 at 4:41 AM
@saly, I’m not sure- haven’t tried it with anything else.
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Thanks. I made it with the combination coffe mate and regular milk . As I’ve nevet had something like this , I’m not sure if it was ok or not! but it was too sweet for my taste. I added coffee to part of it and it moderated the sweetness and turned out nice.
[Reply]
Lori Lange Reply:
July 31st, 2010 at 12:01 PM
@saly, It’s a very rich, sweet latin cake! Glad you were able to get it to work with the ingredients you had.
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