Tres Leches Cake Recipe
Category: Desserts
Servings: 1 Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| All-purpose flour | 200 g |
| Granulated sugar | 170 g |
| Baking powder | 16 g |
| Vanilla bean | 1 |
| Fine salt | 1 pinch |
| Whole milk | 300 ml |
| Sweetened condensed milk | 300 ml |
| Heavy cream (for soaking) | 300 ml |
| Heavy cream (for topping) | 300 ml |
| Powdered sugar | 70 g |
Nutritional Information (per slice)
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Fiber | <1 g |
| Sugar | 25 g |
Instructions
-
Prepare the Oven and the Cake Base
- Preheat your oven to 180°C (static) or 160°C (fan-forced).
- Separate the egg whites and yolks into two bowls.
- Slice open the vanilla bean and scrape out the seeds.
-
-
Mix the Batter
- Beat the egg yolks with half of the sugar and the vanilla seeds until pale and fluffy using an electric mixer.
- In a separate bowl, sift together the flour and baking powder.
- In another mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
-
Combine Ingredients
- Gently fold the flour mixture into the yolk mixture in small increments, alternating with the whipped egg whites. Use a spatula to mix carefully to retain the airiness.
-
Bake the Cake
- Grease and flour a 26 cm (10-inch) round cake pan. Pour in the batter and level the surface.
- Bake in the preheated oven for 40 minutes if using a static oven or 30 minutes for a fan-forced oven. Test doneness with a toothpick; it should come out clean.
-
Prepare the Milk Soak
- While the cake is baking, whisk together the whole milk, sweetened condensed milk, and heavy cream in a bowl until fully combined. Set aside.
-
Cool and Soak the Cake
- Once the cake is baked, let it cool completely. Slice the cake into equal-sized pieces or leave it whole.
- Pour the milk mixture over the cake evenly, allowing it to absorb completely. Cover the cake with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
-
Make the Whipped Topping
- In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star tip.
-
Decorate and Serve
- Remove the cake from the fridge, uncover, and pipe the whipped cream decoratively over the surface.
- Slice and serve the Tres Leches Cake chilled for a perfectly moist and indulgent dessert.
Tips for Best Results
- Vanilla Substitute: If you don’t have a vanilla bean, use 2 tsp of pure vanilla extract.
- Overnight Soaking: For an even more flavorful cake, soak it overnight in the refrigerator.
- Creative Topping: Add fresh fruits like berries or a sprinkle of cinnamon for extra flavor and decoration.
Enjoy the rich, melt-in-your-mouth experience of this classic Tres Leches Cake, perfect for any occasion!
