Desserts
Tres Leches Cake
Ingredients
- - 6 large eggs, separated
- - 200 g (1 cup) sugar, divided
- - 1 tsp vanilla extract
- - 150 g (1 1/4 cups) plain flour
- - 1 1/2 tsp baking powder
- - 60 ml (1/4 cup) whole milk
- - 400 ml (1 3/4 cups) evaporated milk
- - 400 ml (1 3/4 cups) condensed milk
- - 120 ml (1/2 cup) heavy cream
- - 250 ml (1 cup) heavy cream, whipped, for topping
Method
- Preheat the oven to 175°C (350°F) and grease the baking dish.
- Beat the egg whites to soft peaks, then gradually add half the sugar, beating to stiff, glossy peaks.
- In a separate bowl, beat the egg yolks with the remaining sugar and vanilla until pale and thick, then fold in the whole milk.
- Sift the flour and baking powder over the yolk mixture and fold in gently, then fold in the whipped egg whites in two additions, keeping the batter light.
- Pour into the prepared dish and bake for 25-30 minutes until a skewer comes out clean. Cool completely.
- Whisk together the evaporated milk, condensed milk and 120ml cream, then pierce the cooled cake all over with a fork and slowly pour the milk mixture evenly over the top, allowing it to soak in.
- Refrigerate for at least 2 hours, or overnight, then top with whipped cream before serving.
Introduction: Tres Leches Cake, soaked in a blend of three milks until meltingly moist, is a beloved dessert across
Central America and firmly embraced in Costa Rica for birthdays and celebrations, typically finished with a
whipped cream topping.
Cultural Background: Tres Leches Cake, soaked in a blend of three milks until meltingly moist, is a beloved dessert across
Central America and firmly embraced in Costa Rica for birthdays and celebrations, typically finished with a
whipped cream topping.
Tips: Piercing the cake thoroughly ensures the milk soaks evenly throughout rather than pooling at the edges. Chilling overnight gives the best, most evenly soaked texture.
Variations: Add a thin layer of dulce de leche between the cake and whipped topping. Dust with ground cinnamon before serving.
Storage: Refrigerate covered for up to 3 days; it becomes more deeply soaked over time.
Reheating: Not applicable; served chilled.
Nutrition: Approx. 380 kcal, 8g protein, 16g fat, 50g carbohydrate per serving.
FAQs
Q: Why is it called 'tres leches'?
A: The name means 'three milks', referring to the combination of evaporated milk, condensed milk and cream used to soak the sponge cake.
Q: Can Tres Leches be made a day ahead?
A: Yes, and it is often better a day ahead, as extra time in the fridge allows the milk mixture to soak in fully.