Tres Leches Cake I
Submitted by hiraly
This classic tres leches cake soaks a fluffy egg-separated sponge in three rich milks, then gets crowned with billowy vanilla meringue. A beloved Latin American dessert that melts on the tongue.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minFew desserts deliver the sheer indulgence of a proper tres leches cake. A light, airy sponge built on whipped egg whites absorbs a luscious trio of sweetened condensed milk, evaporated milk, and whole milk until every forkful is soaked through with creamy sweetness.
Top it all off with a cloud of vanilla meringue and you have got a celebration cake that needs zero frosting skills to look gorgeous.
This version keeps things simple with pantry-friendly ingredients and a straightforward method that even first-time bakers can nail.
Chef Tips
- Let the cake cool completely before pouring the milk syrup over it. A warm cake will turn soggy instead of creamy.
- Poke holes all over the cooled cake with a fork so the three-milk mixture soaks in evenly.
- Refrigerate for at least 4 hours (overnight is even better) before serving so the milk syrup fully absorbs.
- Use room temperature eggs for maximum volume when whipping the whites.
Ingredients
Directions
Grease and flour a 8 inch by 12 inch pan.
Preheat the oven to 350?.
Separate the eggs, and beat the egg whites in a large mixing bowl.
Add 1 cup of sugar slowly to the egg whites, beating constantly.
Add the yolks one by one, beating well after each addition.
Stir in the 1 teaspoon vanilla.
Sift the flour and stir it into the egg mixture.
Pour the batter into the prepared pan.
Bake the cake for 20 minutes, or until done. Cool. Blend the sweetened condensed milk, evaporated milk, whole milk, and 1 tablespoon vanilla.
Pour this syrup over the cooled cake.
For meringue, beat the 3 egg whites to soft peaks.
Gradually add 1 cup sugar, and beat until stiff peaks form.
Stir in 1 teaspoon vanilla.
Frost the cake with meringue.
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