Tres Leches Cake
A luscious sponge cake soaked in three types of milk, topped with whipped cream and fresh fruit. Choose your preferred milk base and fruit garnish to create endless variations of this classic Latin American dessert.
Ingredients
Method
Preheat oven to 350°F (175°C). Grease and line a 9x13 baking pan with parchment paper.
Sift together flour, baking powder, and salt in a bowl. Set aside.
Whisk egg yolks with 0.5 cup sugar and vanilla extract until pale and fluffy, about 3 minutes.
Gently fold the flour mixture into the egg yolk mixture until just combined.
In a separate clean bowl, beat egg whites with remaining 0.25 cup sugar until stiff peaks form.
Carefully fold the egg white mixture into the batter in two additions until no white streaks remain.
Pour batter into prepared pan and smooth the top. Bake 25–30 minutes until a toothpick inserted in the center comes out clean. Cool completely.
While cake cools, whisk together sweetened condensed milk, evaporated milk, heavy cream, and rum or vanilla syrup (if using) in a bowl.
Once cooled, pierce the entire surface of the cake with a fork or skewer, making many small holes.
Pour the milk mixture slowly and evenly over the cake, allowing it to absorb. Let it soak for 15–20 minutes; some liquid may remain on the surface.
In a chilled bowl, whip the 2 cups cold heavy cream with powdered sugar until stiff peaks form.
Spread or pipe the whipped cream evenly over the cooled, soaked cake.
Top with fresh fruit of choice (strawberries, peaches, raspberries, blueberries, or maraschino cherries). Dust lightly with ground cinnamon if desired.
Refrigerate for at least 2 hours before serving. This allows flavors to meld and the cake to set. Serve cold.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →