this delicious tres leches cake features three types of milk: whole milk, condensed milk, and evaporated milk. It's topped with sweet whipped cream. An excellent cake for milk lovers!
It doesn't get much more decadent than tres leches cake. Made with three kinds of milk, this classic tres leches recipe will never disappoint.
What Is Tres Leches?
A tres leches cake is a sponge cake that is soaked in three kinds of milk. Though the cake is saturated in liquid, it's not dense - tres leches is known for its light and fluffy texture.
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For the Genoise Sponge Cake:
6 eggs
150g sugar
180g flour
60ml milk
60ml oil
Vanilla sugar
1 teaspoon baking powder
For the Caramel:
200g sugar
60g butter
300ml milk + 1 tablespoon cornstarch
A pinch of salt
2 sachets of whipped cream or 300ml heavy cream, whipped
Steps:
Preparing the Genoise:
Beat the egg whites with the sugar and vanilla sugar for at least 5 minutes until the mixture becomes frothy.
In a separate bowl, mix the egg yolks with the milk, oil, flour, and baking powder. Then add a generous spoonful of the beaten egg whites to the yolk mixture and mix well to lighten it. Gradually and gently fold in the rest of the egg whites.
Pour the batter into a greased and floured cake pan and bake at 180°C (350°F) for 20 minutes.
Remove the cake from the oven and poke it with a toothpick. Allow it to cool.
Preparing the Soaking Syrup:
Pour 2 glasses of milk with 2 tablespoons of sugar (or 2 tablespoons of Nestlé condensed milk) over the cooled cake and let it soak for at least 1 hour in the refrigerator.
Making the Caramel:
Put half of the sugar in a saucepan over low heat. Once the first half melts, add the second half until you get a beautiful amber color.
Still on low heat, add the cold, salted butter cut into pieces and mix vigorously with a wooden spoon.
Once the mixture is smooth, add the warm milk (mixed with 1 tablespoon of cornstarch) and let it reduce for 5 minutes over low heat, stirring constantly.
Assembling the Cake:
Once the cake has absorbed the milk mixture, whip the cream with powdered sugar or whip the 2 sachets of whipped cream. Reserve 2 tablespoons and spread the rest over the cake, smoothing it out. Refrigerate for 1 hour until the whipped cream sets.
Pour the caramel cream gently on top and spread it carefully to avoid mixing it with the whipped cream.
Put the reserved 2 tablespoons of whipped cream into a piping bag with a small opening and pipe long stripes on the surface.
Using a toothpick, drag through the caramel cream to create a typical pattern. Chill for 1 hour before serving.
12 июл 2024
