Description
Mexican tres leches cake brings creamy indulgence to dessert lovers with its milky magic. Silky layers soaked in three milks create a luscious experience that melts in your mouth and leaves sweet memories dancing on your palate.
Ingredients
Scale
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- 1 cup (125 g) all-purpose flour
- ⅓ cup (80 ml) whole milk
- 1 ½ tsps baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup (120 ml) evaporated milk
- ½ cup (120 ml) sweetened condensed milk
- ½ cup (120 ml) heavy cream
- 1 cup (240 ml) heavy cream, chilled
- 3 tbsps powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon (optional)
- Fresh fruit (strawberries, berries, or mango slices) (optional)
Instructions
- Oven Preparation: Calibrate oven to 350°F (175°C), then generously coat a 9×13-inch baking vessel with grease and flour or line with parchment paper.
- Dry Ingredient Mixture: Whisk flour, baking powder, and salt together in a medium bowl, creating a uniform dry foundation for the cake.
- Yolk Transformation: Vigorously beat egg yolks with sugar until the mixture transforms into a pale, airy consistency, approximately 2 minutes. Incorporate milk and vanilla extract, blending thoroughly.
- Flour Integration: Delicately fold the prepared flour mixture into the yolk blend, ensuring smooth and complete incorporation without overmixing.
- Egg White Technique: Using a pristine mixing bowl, whip egg whites to soft peak stage. Gradually introduce remaining sugar, continuing to beat until stiff, glossy peaks develop.
- Batter Finalization: Gently fold egg whites into the cake batter using a light, careful technique to maintain the mixture’s delicate volume.
- Baking Process: Transfer batter to prepared baking dish, spreading evenly. Bake for 25-30 minutes until a toothpick emerges clean from the center. Allow cake to cool completely within the pan.
Notes
- Ensure your mixing bowl and beaters are completely grease-free for maximum volume when beating egg whites; even a tiny bit of fat can prevent proper peaks from forming.
- Use a spatula and fold ingredients with a light touch to maintain the cake’s airiness, using a bottom-to-top motion to preserve the delicate egg white structure.
- Bring eggs and milk to room temperature before mixing to help ingredients blend smoothly and create a more consistent cake texture.
- Allow cake to cool completely before soaking with milk mixture to prevent soggy bottom and ensure even absorption of the tres leches liquid.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg