Skip to main content

Tres Leches Cake

In honor of Cinco de Mayo, I decided to make a Tres Leches Cake. This is a popular dessert in Mexico, and the recipe is believed to have originated there. I like to serve mine with a fresh strawberry sauce, but maraschino cherries are quite popular as well.

This cake is soaked in three different milks (tres leches), including evaporated milk, sweetened condensed milk, and cream. Typically, this cake is topped with whipped cream as a kind of frosting. The cake itself is a sponge cake; the light, airy quality of the cake allows it to soak up the milk mixture. Whipping the eggs whites until they reach stiff peaks then gently folding them into the batter ensures a light, fluffy cake.

Rather than turn the cake out onto a platter, I prefer to soak and served the cake in the pan I bake it in. Therefore, I select a ceramic 9 by 13 pan that I think looks pretty. After soaking and frosting the cake, I cut out the squares and spoon on the strawberry sauce onto individual slices. 

This is a great cake for fans of moist cakes and milk; it’s one of my favorites. I hope you enjoy it!

1 and 2/3 cups all-purpose four
1/2 cup of softened butter
1 teaspoon of baking powder
5 eggs, separated and at room temperature
1/4 teaspoon salt
1 cup sugar, divided
2 teaspoons vanilla bean paste
2/3 cup whole milk
1/8 teaspoon cream of tartar

1/2 cup heavy cream
1 12 ounce can of evaporated milk
1 14 ounces sweetened condensed milk
1 teaspoon vanilla bean paste

2 cups heavy whipping cream
1/4 cup of powdered sugar
1 teaspoon vanilla bean paste

Prepare a 9 by 13 pan with Baker’s joy. Preheat the oven to 350 degrees F. 

In a large bowl, combine the flour, baking powder and salt. Set aside.

Separate the eggs- make sure the whites go into a very clean bowl. 

In another bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Separate the eggs- make sure the whites go into a very clean bowl. Add the egg yolks one at a time to the sugar/ butter mixture. Add the milk, vanilla and salt and mix well.

Stir the flour mixture into the wet ingredients gently until just combined. Set aside. 

Beat the egg whites and cream of tartar on high speed with an electric mixer until soft peaks form. While running the mixer, pour in the remains 1/4 cup of sugar and beat until the eggs whites form stiff peaks. Gently fold the whipped egg white into the batter until no white stress remain. Pour the batter into the prepared pan and spread it out evenly.

Bake for 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out dry. Allow the cake to cool.

Combine the heavy cream, sweetened condensed milk, evaporated milk and vanilla bean paste in a large measuring cup (with a spout to make pouring easy). When the cake is cool, prick the cake all over with a fork or a wooden skewer. Drizzle the milk mixture over the cake slowly, allowing it to absorb. Cover the cake with plastic wrap, and refrigerate for one hour or overnight is fine.

Before serving, make the frosting. Beat together the whipping cream, powdered sugar and vanilla bean paste until you are just shy of firm peaks- you want the cream thick and spreadable. Spread generously over the top of the cake, cut and serve with a cherry or the strawberry sauce.

Strawberry sauce:
3 cups of fresh strawberries
1/4 cup sugar
The juice of half a lemon

Cut the strawberries into slices. Sprinkle over the sugar (use less if your strawberries are sweet) and lemon juice. Set the berries aside for 20 minutes, until they soften and release some of their juices. Mash about half of the berries with a potato masher and stir to mix. Use right away.


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al