Description
Mexican tres leches cake delivers pure creamy indulgence with its milk-soaked sponge and silky whipped topping. Sweet layers of vanilla-infused magic melt in your mouth, offering a classic dessert that transports you to Latin American culinary bliss.
Ingredients
Scale
Main ingredients:
- 5 large eggs, separated
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- 1 cup sugar
Liquid ingredients:
- ⅓ cup whole milk
- ½ cup heavy cream
- 14 ounces (396 grams) sweetened condensed milk
- 12 ounces (340 grams) evaporated milk
- 4 cups whipped cream
Leavening and spice ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and coating a 9×13-inch baking pan with non-stick spray or butter.
- Sift flour, baking powder, and baking soda together in a medium mixing vessel, setting the dry mixture aside for later incorporation.
- Utilize a stand mixer to transform egg whites into a sturdy, peaked texture by whipping on medium-high speed until peaks maintain their form when the whisk is lifted.
- Transfer the voluminous egg whites to a separate clean container, then employ the same mixer bowl to cream butter and sugar until the mixture achieves a light, airy consistency.
- Introduce egg yolks individually into the butter blend, ensuring thorough integration after each addition. Incorporate vanilla extract and whole milk, mixing until a uniform texture emerges.
- Gradually fold the reserved flour mixture into the liquid ingredients, maintaining a delicate touch to preserve the mixture’s airiness.
- Carefully merge the batter with the previously whipped egg whites, creating a homogeneous mixture that maintains its delicate structure.
- Transfer the batter to the prepared pan, spreading evenly, and slide into the preheated oven for 30-35 minutes until a testing utensil emerges clean when inserted.
- During baking, craft the signature milk infusion by whisking heavy cream, sweetened condensed milk, and evaporated milk in a spacious bowl.
- Once removed from the oven, perforate the cake’s surface extensively using a fork, then methodically pour the milk mixture, ensuring complete and even absorption.
- Refrigerate the saturated cake for a minimum of 3-4 hours, allowing the milk to thoroughly permeate the sponge.
- Prior to serving, adorn the cake with a luxurious layer of whipped cream and dust with ground cinnamon for an elegant finishing touch.
Notes
- Transform a classic sponge cake into a decadent dessert that soaks up three types of milk for an incredibly moist and rich experience.
- Whip egg whites separately to create an incredibly light and airy cake texture that perfectly absorbs the creamy milk mixture.
- Refrigerate the cake for at least 3-4 hours to allow the milk to fully penetrate and create a lusciously soft, pudding-like consistency.
- Use room temperature ingredients to ensure smooth mixing and optimal cake volume, especially with eggs and butter.
- Poke multiple holes in the warm cake with a fork to help the milk mixture evenly distribute and completely saturate every inch.
- Garnish with a light dusting of ground cinnamon just before serving to add a warm, aromatic finish that complements the sweet, creamy cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 100 mg