Description
Mexican tres leches cake blends creamy milk-soaked sponge with delicate sweetness. Rich layers promise a luxurious dessert experience you’ll savor with pure delight.
Ingredients
Scale
- 5 large eggs, separated
- 1 cup (125 g / 4.4 oz) all-purpose flour
- 1 cup (200 g / 7.1 oz) granulated sugar
- 1 ½ tsps baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp vanilla extract (for topping)
- ⅓ cup (80 ml / 2.7 fl oz) whole milk
- ½ cup (120 ml / 4 fl oz) evaporated milk
- ½ cup (120 ml / 4 fl oz) sweetened condensed milk
- ½ cup (120 ml / 4 fl oz) heavy cream
- 1 cup (240 ml / 8 fl oz) heavy cream (for topping)
- 3 tbsps powdered sugar
- ground cinnamon
- fresh fruit (strawberries, berries, or mango slices)
Instructions
- Preparation: Preheat oven to 350F (175C). Grease and line a 9×13-inch baking pan with parchment paper.
- Dry Ingredients: Whisk flour, baking powder, and salt in a mixing bowl, setting aside for later integration.
- Batter Formation: Cream egg yolks and sugar until pale and fluffy. Incorporate milk and vanilla extract, blending until smooth.
- Meringue Creation: Whip egg whites, gradually adding sugar until stiff, glossy peaks form. Gently fold meringue into batter, maintaining its airy texture.
- Baking Process: Pour batter into prepared pan, spreading evenly. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely in the pan.
- Milk Soak Preparation: Blend evaporated milk, sweetened condensed milk, and heavy cream until perfectly combined.
- Milk Infusion: Puncture cake surface with a fork. Slowly pour milk mixture over the cake, ensuring thorough saturation. Refrigerate for at least 2 hours.
- Cream Topping: Whip chilled cream with powdered sugar and vanilla extract until soft peaks develop.
- Finishing Touches: Spread whipped cream evenly over the soaked cake. Garnish with ground cinnamon or fresh fruit. Serve thoroughly chilled in elegant squares.
Notes
- Prevent Overmixing: Gently fold flour and meringue to maintain the cake’s light, airy texture without deflating the batter.
- Ensure Complete Milk Absorption: Use a fork to create multiple small holes in the cake, allowing the milk mixture to penetrate evenly and thoroughly.
- Chill for Maximum Flavor: Refrigerate the cake for at least 2 hours to let the milk soak deeply, enhancing moisture and taste.
- Temperature Matters: Keep ingredients at room temperature before mixing to achieve a smoother, more consistent cake batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 11
- Calories: 348
- Sugar: 31 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 86 mg