Tres Leche Cake Recipe

Name: Tres Leche Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 1 cup all purpose flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; Salt; 4 eggs at room temperature; 1/4 cup vegetable oil; 1/4 teaspoon vanilla extract, preferably Mexican; 1/2 teaspoon cream of tartar; For the three milks, meringue and garnish:; 1 cup heavy cream; 1 12-ounce can evaporated milk; 1 14-ounce can sweetened condensed milk; 1/2 cup freshly brewed espresso or strongly brewed coffee; 1 teaspoon vanilla extract, preferably Mexican; 1/4 teaspoon cinnamon, preferably freshly ground Mexican canela; 1 cup sugar; 5 egg whites at room temperature; 1/2 teaspoon cream of tartar; 1/2 cup shaved Mexican chocolate

Servings: persons

For the cake:
1 cup all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
Salt
4 eggs at room temperature
1/4 cup vegetable oil
1/4 teaspoon vanilla extract, preferably Mexican
1/2 teaspoon cream of tartar
For the three milks, meringue and garnish:
1 cup heavy cream
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1/2 cup freshly brewed espresso or strongly brewed coffee
1 teaspoon vanilla extract, preferably Mexican
1/4 teaspoon cinnamon, preferably freshly ground Mexican canela
1 cup sugar
5 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 cup shaved Mexican chocolate

1
Allow to cool slightly, then take the individual cakes out of the molds, remove the papers and invert them into a deep 13x9 inch baking dish.
2
2. Make the three milks mixture. Combine the heavy cream, evaporated milk, condensed milk, coffee, vanilla, cinnamon and a pinch of salt in a bowl and mix well. Slowly pour the mixture over the cakes, soaking them thoroughly. Cover with plastic wrap and refrigerate for 1 hour to allow the milks to be absorbed into the cakes.
3
3. Frost the cakes with meringue and serve. Combine the sugar with 1/3 cup water in a small (2-quart) saucepan and bring to a boil over high heat, swirling the pan gently until all the sugar is dissolved. Dip a brush in water and use it to clean the sides of the pan so no sugar crystals remain. (This is an important step in keeping the syrup from recrystallizing.) Lower the heat to medium and boil the syrup until it reaches soft ball stage (when a little syrup dropped into cold water will form a soft ball).
4
While the syrup is boiling, beat the egg whites with the cream of tartar and a pinch of salt until the whites form soft peaks. Drizzle in the hot sugar syrup in 4 additions, beating well after each addition. Continue to beat until the bottom of the bowl is cool.
5
To serve, place each soaked cake on a plate, decorate with a big dollop of meringue, toasting the peaks with a kitchen torch. Sprinkle with the Mexican chocolate and present to your guests to enjoy.

1313

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cake:, 1 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Tres Leche Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tres Leche Cake

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