Tres Leches Recipe
The tres leches recipe is a beloved Latin American dessert known for its moist, melted-in-mouth texture. "Trace laches" translates "three milks", referring to the triangular milk trio, condensed milk, and heavy cream that soaks the sponge cake. This luscious treatment is still lighter, sweet, but not heavy, and tops with a generous layer of wheeled cream. Perfect for the ceremony or a comfortable end for any food.
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
Enjoy this frightening and ventilated trace leches cake-a sweet classic that is always a crowded!