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Tres Leches Cake
An impossibly moist and decadent sponge cake soaked in a rich blend of three milks: condensed milk, evaporated milk, and heavy cream. Topped with a cloud of whipped cream and a sprinkle of cinnamon, this cake is a celebration in every bite.
đ§ Ainekset
- 5 Large Eggs(Ensure they are at room temperature for best volume.)
- 200 g Granulated Sugar
- 200 g All-Purpose Flour(Sifted for a lighter texture.)
- 400 g Sweetened Condensed Milk(Full fat recommended.)
- 360 ml Evaporated Milk(Full fat recommended.)
- 360 ml Heavy Cream(Divided for soaking and topping. Use at least 35% fat content.)
- 1 tsp Vanilla Extract
- to garnish Ground Cinnamon(Optional, for dusting.)
đšâđł Ohjeet
- 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan.
â±ïž 5 minutes - 2
In a large bowl, beat the eggs and sugar together until pale yellow and fluffy, about 5-7 minutes. This incorporates air for a lighter cake.
â±ïž 7 minutes - 3
Gently fold in the sifted flour into the egg mixture until just combined. Be careful not to overmix, as this can make the cake tough.
â±ïž 3 minutes - 4
Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
â±ïž 35-40 minutes - 5
Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. While the cake is still warm, use a fork or skewer to poke holes all over the surface of the cake. This allows the milk mixture to penetrate deeply.
â±ïž 20 minutes - 6
In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and 240ml (1 cup) of the heavy cream. Stir in the vanilla extract.
â±ïž 5 minutes - 7
Slowly and evenly pour the milk mixture over the warm, poked cake. Ensure the liquid is absorbed. You should see it seep into the holes.
â±ïž 5 minutes - 8
Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milks and for the flavors to meld.
â±ïž 4+ hours - 9
Just before serving, whip the remaining 120ml (1/2 cup) of heavy cream until soft peaks form. Spread the whipped cream evenly over the chilled cake.
â±ïž 5 minutes - 10
Garnish with a dusting of ground cinnamon, if desired. Slice and serve chilled.
â±ïž 2 minutes
đĄ Ammattilaisvinkit
- âEnsure the cake is completely cool before poking holes and adding the milk mixture if you prefer a firmer cake, but warm is traditional for better absorption.
- âPoke generously and deeply with a fork or skewer to ensure the milk mixture permeates the entire cake.
- âFor an even richer flavor and moister texture, allow the cake to soak overnight in the refrigerator. The cake will continue to absorb liquid.
âš Omat versiot
Inspiraatiota omaan versioosi tÀstÀ reseptistÀ
- Cuatro Leches: Add a layer of dulce de leche to the milk soak or spread it on top before the whipped cream.
- Chocolate Tres Leches: Add cocoa powder to the dry ingredients or use a chocolate sponge cake recipe.
- Fruity Tres Leches: Top with fresh berries or sliced tropical fruits.