Tres Leches Cake
Latin America's iconic celebration cake — a light, airy sponge baked, then soaked while warm in a mixture of three milks (evaporated milk, sweetened condensed milk and heavy cream) until every atom of the cake is saturated and impossibly moist, then topped with freshly whipped cream and cinnamon.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Beat egg yolks with sugar until pale and thick. Add milk and vanilla. Fold in flour and baking powder.
About 5 min
In a clean bowl, whisk egg whites to stiff peaks. Fold gently into the batter in 3 additions until combined.
About 11 min
Pour into a greased 30×20 cm baking tin. Bake at 175°C/350°F for 25–30 minutes until springy and a skewer comes out clean.
About 11 min
While the cake is still hot, use a fork or skewer to pierce holes all over the surface at 2 cm intervals. This allows maximum milk absorption.
About 11 min
Whisk together the three milks and vanilla. Pour all of the soaking liquid slowly and evenly over the warm pierced cake. Let the cake absorb it all — it will look like too much liquid but the sponge will absorb everything. Cover and refrigerate at least 3 hours.
About 11 min
Before serving, whip cream with sugar to soft peaks. Spread over the top. Dust generously with cinnamon. The cake should be served very cold and cut with a spatula to show the saturated interior.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 10 g
- Carbs
- 56 g
- Fat
- 26 g
- Fibre
- 0 g
- Sugar
- 48 g
- Sodium
- 220 mg
Contains: gluten, dairy, eggs
You might also cook
All Mexican recipes
Recipe by Boon Tools.