Mexican Tres Leche Cake

Mexican Tres Leche Cake Recipe | Ingredients: Flour, Milk, Rum, Vanilla Extract, and More

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Mexican Tres Leche Cake is a delicious and moist dessert that is soaked in a mixture of three different types of milk, giving it a rich and creamy texture. This cake is a popular dessert in Mexico and is enjoyed by many around the world for its unique flavor and decadent taste.

History

The origins of Tres Leche Cake can be traced back to Latin America, with some sources claiming that it originated in Nicaragua. The cake is said to have been inspired by the traditional English trifle, but with a Latin American twist. Over the years, the recipe has evolved and become a beloved dessert in many countries, including Mexico.

Ingredients

1.5 cups all-purpose flour
1 tsp baking powder
1 cup sugar
0.5 cup unsalted butter, softened
5 eggs
1.33 cups milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 tbsp rum
1 cup heavy cream
1 tsp vanilla extract
1 tsp sugar

How to prepare

Sift together the flour and baking powder.
In another bowl, cream 1 cup of sugar and the butter until well blended.
Add the eggs and 0.5 tsp of vanilla extract and beat until foamy.
Gently fold in the flour mixture, gently mixing until the batter is smooth.
Pour into a lightly greased square cake pan and bake in a preheated oven (350°F (177°C)) for 30 minutes; allow the cake to cool.
Whisk the condensed milk, evaporated milk, milk, and rum together until well blended.
Pour the mixture over the cake.
Cover with plastic wrap and refrigerate for 3 hours.
Whisk the heavy cream until it begins to thicken.
Add 1 tsp of sugar and vanilla extract, and continue whisking until stiff peaks form.
Spread this cream over the top and sides of the cake.
Cut into squares.

Variations

Add a splash of rum or Kahlua to the milk mixture for an extra kick of flavor.
Top the cake with fresh berries or toasted coconut for a pop of color and texture.
Use different extracts such as almond or coconut for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to sift the flour and baking powder together to ensure a smooth and lump-free batter.

- Be sure to beat the eggs and sugar until foamy to incorporate air into the batter for a light and fluffy cake.

- When pouring the milk mixture over the cake, make sure to do it slowly to allow the cake to absorb the liquid evenly.

- Whisk the heavy cream until stiff peaks form for a light and airy topping.

Serving Suggestions

Mexican Tres Leche Cake is best served chilled, making it a refreshing dessert on a hot day. It pairs well with a cup of coffee or a scoop of vanilla ice cream.

Cooking Techniques

Be sure to fold in the flour mixture gently to avoid overmixing the batter, which can result in a dense cake.

- When whipping the heavy cream, make sure to do it in a chilled bowl to help the cream whip faster.

Ingredient Substitutions

You can use almond or coconut milk as a dairy-free alternative in the milk mixture.

- Substitute the rum with a splash of vanilla extract for a non-alcoholic version of the cake.

Make Ahead Tips

Mexican Tres Leche Cake can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious.

Presentation Ideas

Serve Mexican Tres Leche Cake in individual glasses for a stylish and elegant presentation. Top with a sprinkle of cinnamon or cocoa powder for a finishing touch.

Pairing Recommendations

Mexican Tres Leche Cake pairs well with a cup of Mexican coffee or a glass of sweet dessert wine. The rich and creamy flavors of the cake complement the bold and robust flavors of the beverages.

Storage and Reheating Instructions

Store leftover Mexican Tres Leche Cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual slices for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Mexican Tres Leche Cake contains approximately 350 calories.

Carbohydrates

Each serving of Mexican Tres Leche Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Mexican Tres Leche Cake contains approximately 18 grams of fats.

Proteins

Each serving of Mexican Tres Leche Cake contains approximately 6 grams of proteins.

Vitamins and minerals

Mexican Tres Leche Cake is not a significant source of vitamins and minerals.

Alergens

Mexican Tres Leche Cake contains dairy, eggs, and wheat.

Summary

Mexican Tres Leche Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Mexican Tres Leche Cake is a decadent and indulgent dessert that is perfect for special occasions or as a sweet treat. With its rich and creamy texture, this cake is sure to be a hit with friends and family alike.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Mexican Tres Leche Cake. It was many years ago, when I was a young girl living in a small village in Mexico. My abuela, my grandmother, was known far and wide for her delicious cooking and her vast collection of recipes from all over the country.

One day, while helping my abuela in the kitchen, I stumbled upon a tattered old cookbook hidden away in a dusty corner. As I flipped through the yellowed pages, my eyes landed on a recipe that caught my attention - Tres Leche Cake. I had never heard of such a dessert before, and the idea of a cake soaked in three different types of milk intrigued me.

I immediately showed the recipe to my abuela, who smiled and told me that Tres Leche Cake was a traditional Mexican dessert that was loved by many. She explained that the cake was made with a sponge cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream, resulting in a rich and moist texture that was simply irresistible.

My abuela had never made Tres Leche Cake before, but she was eager to give it a try. We gathered all the ingredients we needed - eggs, sugar, flour, milk, and vanilla extract - and set to work in the kitchen. As we mixed the batter and poured it into a baking dish, I couldn't help but feel a sense of excitement at the prospect of trying something new and delicious.

After the cake had baked and cooled, we prepared the three milks mixture and poured it over the top, watching as the cake soaked up the liquid like a sponge. The sweet aroma of vanilla and milk filled the kitchen, making my mouth water in anticipation.

When it was finally time to cut into the cake and take a bite, I was amazed at how light and airy it was, yet so rich and decadent at the same time. The combination of the moist cake and the creamy milk mixture was like nothing I had ever tasted before, and I knew that Tres Leche Cake would soon become a favorite in our household.

From that day on, Tres Leche Cake became a staple at our family gatherings and celebrations. My abuela would make it for birthdays, holidays, and any other special occasion, always receiving compliments and requests for the recipe from friends and family alike.

As the years passed, I too became known for my Tres Leche Cake, and I took pride in continuing the tradition that my abuela had started so many years ago. I shared the recipe with my own children and grandchildren, passing down not just a recipe, but a piece of our family's history and culture.

To this day, whenever I make Tres Leche Cake, I am transported back to that moment of wonder and excitement in my abuela's kitchen. I am grateful for the recipe that opened my eyes to the world of Mexican desserts, and for the memories and traditions that have been created around this delicious and beloved cake. And I am thankful for my abuela, who taught me not just how to cook, but how to infuse love and passion into everything I create in the kitchen.