Tres Leches Cake
Tres Leches Cake is a moist and delicious sponge cake soaked in three kinds of milk—evaporated milk, sweetened condensed milk, and whole milk. I first tasted this cake about 3 years ago, and it instantly became my favorite cake. So I finally decided to try make it. This recipe is from Pati Jinich, one of may favorite Mexican-American Chefs.
The reason I like this cake so much is because it stirs up fond memories of my father. My Dad did not have a big sweet tooth, in fact, there were only a few desserts that he really liked. One of those desserts was a plain white sheet cake that mom made. As soon as it came out of the oven, Dad cut two large pieces (one for him and one for me) and placed each in a bowl and poured cold milk over them. In just a few minutes the milk was completely absorbed, making it moist, light, and delicious. I couldn’t wait to dig into the cake…it was still warm, and melted in my mouth. As good as the cake was, the best part was sharing the cake with Dad.
Ingredients for cake:
9 – eggs
1 – cup sugar
1 – tbls. Vanilla extract
2 – cups all-purpose flour
Ingredients for the sauce:
1 – 12 oz. can evaporated milk
1 – cup whole milk
1 – 14 oz. can sweetened condensed milk
1 – tbls. Vanilla extract
Ingredients for whipped cream topping:
1 – pint heavy whipping cream
2 – tbls. powdered sugar
1 1/2 – tsp. pure vanilla extract
Preheat the oven to 350° while preparing the cake.
Separate the egg, and add the egg whites to the bowl of your mixer. Using the whisk attachment, whip the egg whites until they start to form soft peaks, about 4-5 minutes. Then gradually add the sugar and continue beating until the egg whites form stiff peaks.
Transfer the egg whites to a large bowl.
In a clean mixer bowl, add the egg yolks, and beat on high until they become frothy and light yellow in color.
Add the vanilla and mix for another minute. Add the egg yolks to the egg whites, and fold in with a spatula until well incorporated.
Next add the flour and fold in in the same manner until well incorporated.
Butter a 9” x 13” cake pan and fit a piece of parchment paper on the bottom. Pour the batter into pan and place it in the center of a preheated oven. Cook about 22-25 minutes. Check with a toothpick; if it comes out clean it is done. It is okay if the cake is slightly moist. The cake should feel spongey to the touch. Remove the cake from the oven and let it cool.
Once cooled, turn it out onto a large platter with shallow sides to hold the sauce. Remove the parchment paper and make holes with a fork throughout the cake so that the milk can be absorbed.
Add all three milks to a blender and mix well. Slowly pour it over the cake.
Refrigerate for 3-4 hours before serving.
Top off with whipped cream before serving.