Tres Leches Cake

I first made this delicious cake about 7 years ago when my oldest son had to take in a traditional dish from Mexico for a school class project.  This creamy, pudding-y sweet was a big hit with his class—and he came home pronouncing this “my favorite cake”.  It has reappeared many times over the years, evolved a bit, and had to take a place along side other favorites, but every time I make it, I get a hug from that boy!  This past week, that same boy (now a handsome teenager I might add) had braces put on his teeth.  There’s nothing like a little mouth pain to make a kid grouchy—and the poor guy has been too sore in the mouth to eat much of anything besides macaroni and cheese, sliced avocados and smoothies (hmmm, maybe I’d like braces too…).  And I thought again of Tres Leches!  Perfect for a guy who temporarily can’t chew very much—and a lovely special treat for the whole family for an Easter celebration.

To all who observe—have a very Happy Easter—and a happy spring weekend to everyone.

Tres Leches Cake

Serves 12 to 16

Ingredients:

2 cups all-purpose flour
4 teaspoons baking powder
6 large eggs, separated
1-teaspoon salt
2 cups sugar
½ cup milk
2 teaspoons vanilla extract
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
3 cups heavy cream
½ cup confectioner’s sugar

Preparation:

Place the oven rack in the middle of the oven.  Preheat the oven to 325 degrees.

In a small bowl, combine the flour and the baking powder and set aside.

In a mixing bowl, beat the egg whites and salt together until soft peaks form, about 3 minutes.  Slowly pour in the sugar and continue to beat until stiff peaks form, another 3 minutes or so.   Add the egg yolks to the mixture and beat until just combined.  Lower the speed to low, add in half of the flour and half of the milk, and then repeat adding the remainder of the flour and the remainder of the milk.  Add the vanilla and beat just to combine.

Pour the batter into an ungreased 13” x 9” baking dish.  Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.  Remove to a rack and cool completely for about an hour.

When the cake is cool to the touch, pierce it all over with a fork.  Stir together the evaporated milk, the sweetened condensed milk and 1-½ cups of the heavy cream.  Slowly drizzle this mixture all over the cake, making sure to cover all of the edges well.  Let the cake soak up all of this liquid while you make whipped cream.

In a clean mixing bowl, beat the remaining 1 ½ cups of heavy cream together with the confectioner’s sugar until it is thick and holds soft peaks.  Spread the mixture over the entire surface of the cake.  Refrigerate for at least 2 hours before serving.

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5 Responses to Tres Leches Cake

  1. Jo Anne says:

    I’m drooling over here! Sounds great.

  2. Aadila says:

    This was the most amazing cake ever!!
    And very interesting to make up as well.

  3. sue milhausen says:

    I made this cake for our Easter dessert. My grandson’s, ages 7 and 5, gobbled it up and pronounced it the best part of dinner! I think the adults agreed. A wonderful cake that I will keep on file.

  4. Susan says:

    Wow there is no higher praise…thanks for writing Sue.

  5. Pingback: Bourbon, Macaroon and Chocolate Ice Cream Dessert | Sauce and Sensibility

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