Tres leches recipe is a beloved Latin American dessert known for its ultra-moist and creamy texture. This sponge cake is soaked in a custard mixture of three types of milk- milk, grown milk, sweet milk, and whole milk, a rich, custard-like stability that melts in your mouth.
Once the cake is completely absorbed, the cake is at the top with a generous layer of whipped cream and is often garnished with cinnamon or fresh fruit for a beautiful and delicious finish. Despite its magnificent taste, tres leches is easy to make, stunning and festive, perfect anytime, or even when you’re not doing something sweet and satisfactory.
Its light texture and balanced sweetness make it a standout treatment that appeals to both children and adults equally. Serve cold for the best experience, and prepare to impress everyone with this timely dessert favorite.
Tres Leches Recipe
Tres Leches Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9x3-inch baking dish
- Spatula
- Fork or skewer (for poking holes)
- Measuring cups and spoons
- Whisk
Ingredients
Cake:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- ⅓ cup whole milk
- 1 tsp vanilla extract
Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup heavy cream
Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven at 350 ° F (175 ° C). Smooth the 9x13 inch baking dish.
- Squeeze flour, baking powder and salt together in a bowl.
- Separate the eggs. Kill egg yolk with of cup sugar until yellow turns yellow. Stir in milk and vanilla.
- Add dry material to the yolk mixture and mix gently.
- In another bowl, defeat the egg white in the form of soft peaks. Gently add the remaining and cup sugar and beat until it becomes hard
- Fold the egg white gently in the batsman to keep it airy.
- Put the batsman in the prepared dish and bake for 25-30 minutes, until a toothpick is cleaned.
- Cool cake for 10 minutes, then poke the holes with a fork.
- Whisk simultaneously evaporated milk, thick milk and heavy cream. Slowly put on top of the cake until absorbed.
- Chill the cake for at least 4 hours or overnight.
- Whip the topping material in the form of harsh peaks. Spread evenly on the cool cake
- Serve cold, optionally with cinnamon or fresh berries.
Notes
Flavour Profile of Tres Leches Recipe
- Milky and Creamy: The major flavor comes from three-mill soaks, rich dairy essence receives a rich dairy preferred milk, sweet thick milk, and heavy cream.
- Sweet but balanced: Naturally sweet from condensed milk is not heavy sugars, thanks to the ventilated texture of the sponge cake and the whipped cream topping.
- Light vanilla notes: Often taste with vanilla extracts, cakes have subtle vanilla undertides that add heat and depth without crossing milky prosperity.
- Defeat sponge base: The cake itself is light, airy and absorbent, which acts as a soft, neutral canvas that soaks the milk mixture while maintaining the structure.
- Silky wheeled cream topping: Adds a smooth, ventilated texture and a light sweet finish, balances the dense moisture of the cake below.
- Alternative cinnamon or fruit garnish: A spraying of cinnamon or fresh berries at the top adds spices or spices otherwise adds to the opposite of a sweet, creamy profile.
- Quiet and fresh: Served cool, trace laches provides a fresh, melt-in-mouth experience, especially perfect for hot weather.
Tres Leches Recipe Nutrition & Calories
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Cholesterol | 105 mg |
| Sodium | 150 mg |
| Total Carbohydrates | 40 g |
| Dietary Fiber | 0 g |
| Sugars | 30 g |
| Protein | 7 g |
| Calcium | 180 mg |
| Iron | 1 mg |
