Tres Leches Cake

Tres Leches Cake Recipe from Guatemala | Delicious Dessert Made with Milk and Vanilla Extract

Region / culture: Guatemala | Servings: 12

Introduction

Tres Leches Cake, also known as Three Milk Cake, is a popular dessert in Latin American cuisine. This decadent cake is soaked in a mixture of three different types of milk, giving it a rich and moist texture. It is a favorite at celebrations and gatherings, loved for its sweet and creamy flavor.

History

The origins of Tres Leches Cake are debated, with some claiming it originated in Mexico, while others believe it originated in Nicaragua or other Latin American countries. Regardless of its exact origins, Tres Leches Cake has become a beloved dessert across the world, with many variations and adaptations.

Ingredients

Cake

9 eggs (at room temperature)
1.5 cups of sugar
12 tbsp of softened butter
2 cups of all-purpose flour
1.5 tsp of baking powder
1 cup of milk
1 tsp of vanilla extract
1 tsp of cream of tartar

Three milks

2 cups of heavy cream
1 five-ounce can (0.63 cup) of evaporated milk
1 14 oz (397 g) can of sweetened condensed milk

Icing

2 cups of heavy cream
0.33 cup of sugar

How to prepare

Preheat the oven to 350°F (177°C).
Separate the egg yolks and whites, keeping the whites at room temperature.
In the bowl of an electric mixer, cream the butter and sugar together until pale yellow and fluffy.
Add the egg yolks and beat until fluffy again, for 2 to 3 minutes on medium-high speed.
In a separate bowl, combine the flour and baking powder.
In a third bowl, mix the milk and vanilla.
Alternately add the flour mixture and the milk mixture to the butter mixture, a fourth at a time, until all are combined.
Beat until smooth after each addition.
Beat the egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into the batter.
Grease the bottom of a 9- by 13-inch metal baking pan.
Pour in the batter and bake for approximately 25 minutes, until golden brown.
Allow it to cool. (It may also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, which is helpful for inexperienced cooks.)

Milk

Stir the three milks together thoroughly; do not beat. Do not refrigerate canned milks before using.

Icing

Whip the cream and sugar together until stiff.
When the cake is cool, slice or peel off the thin top crust.
Ice the sides first, creating a small lip on top to catch the milk mixture.
Pour the milk mixture evenly over the top of the cake (if necessary, poke holes in the cake with a knife or toothpick to facilitate soaking; you will probably need only 0.75ths of the mixture).
Finish icing the top.
Refrigerate.

Variations

Add a splash of rum or Kahlua to the milk mixture for a boozy twist.
Top the cake with toasted coconut or chopped nuts for added texture.
Use different flavored milks, such as coconut milk or almond milk, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to beat the egg whites until soft peaks form for a light and fluffy cake.

- Be gentle when folding the egg whites into the batter to maintain the cake's airy texture.

- Poke holes in the cake before pouring the milk mixture to ensure it soaks in evenly.

- Refrigerate the cake for at least a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Tres Leches Cake is delicious on its own, but you can also serve it with fresh berries or a dollop of whipped cream for added flavor.

Cooking Techniques

Beating the egg whites until soft peaks form is crucial for a light and airy cake.

- Folding the egg whites into the batter gently will help maintain the cake's fluffy texture.

- Refrigerating the cake after assembling allows the milk mixture to soak in and the flavors to meld together.

Ingredient Substitutions

You can use a combination of whole milk and heavy cream instead of evaporated milk for the milk mixture.

- Margarine can be used instead of butter in the cake batter.

- Almond or coconut flour can be used in place of all-purpose flour for a gluten-free version of the cake.

Make Ahead Tips

Tres Leches Cake can be made a day in advance and stored in the refrigerator. The flavors will continue to develop, making it even more delicious.

Presentation Ideas

Decorate the top of the cake with fresh fruit, edible flowers, or chocolate shavings for a beautiful presentation.

Pairing Recommendations

Tres Leches Cake pairs well with a cup of coffee or a glass of milk for a delightful dessert experience.

Storage and Reheating Instructions

Store leftover Tres Leches Cake in the refrigerator for up to 3 days. To reheat, microwave individual slices for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Tres Leches Cake contains approximately 350 calories.

Carbohydrates

Each serving of Tres Leches Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Tres Leches Cake contains approximately 20 grams of fats.

Proteins

Each serving of Tres Leches Cake contains approximately 8 grams of proteins.

Vitamins and minerals

Tres Leches Cake is not a significant source of essential vitamins and minerals.

Alergens

Tres Leches Cake contains dairy, eggs, and wheat.

Summary

Tres Leches 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

Tres Leches Cake is a beloved dessert with a rich history and a delicious flavor. With a few simple ingredients and some patience, you can create a moist and decadent cake that is sure to impress your friends and family. Enjoy this sweet treat on special occasions or whenever you're craving something indulgent.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was visiting my friend Maria in her tiny kitchen in the bustling city of Mexico City. Maria was a talented baker, known for her delicious cakes and pastries. As soon as I walked in, I could smell the sweet aroma of vanilla and fresh cream filling the air.

Maria greeted me with a warm smile and a twinkle in her eye. "I have a special treat for you today," she said, as she pulled out a worn and stained recipe card from her recipe box. "This is my recipe for Tres Leches Cake. It's a traditional Mexican dessert that is rich and decadent, yet light and airy at the same time."

I watched in awe as Maria began to gather the ingredients for the cake. She explained each step in detail, from soaking the sponge cake in a mixture of three different types of milk (hence the name "Tres Leches") to whipping up a fluffy whipped cream topping to finish it off. The entire process seemed so simple and yet so magical at the same time.

As I watched Maria work her magic in the kitchen, I couldn't help but be inspired. I had always loved cooking and baking, but this recipe was unlike anything I had ever seen before. The combination of flavors and textures was so unique and intriguing, I knew I had to learn how to make it myself.

Over the next few weeks, Maria patiently taught me how to make Tres Leches Cake. She shared with me her secrets and tips, from how to properly soak the cake without making it too soggy to how to whip the cream just right for the perfect topping. I practiced tirelessly, making batch after batch of Tres Leches Cake until I finally perfected it.

As I shared my creations with friends and family, they were blown away by the deliciousness of the cake. Some even said it was the best dessert they had ever tasted. I felt a sense of pride and accomplishment knowing that I had mastered a recipe that had been passed down through generations.

Years passed, and I continued to make Tres Leches Cake for special occasions and gatherings. It became my signature dessert, and people would often request it whenever I was invited to a party. I loved seeing the joy on their faces as they took their first bite of the moist and creamy cake.

One day, as I was baking a Tres Leches Cake for my granddaughter's birthday, she asked me where I had learned to make such a delicious dessert. I smiled and told her the story of Maria and how she had taught me the recipe all those years ago. My granddaughter listened intently, her eyes wide with wonder.

After that day, my granddaughter became my apprentice in the kitchen. She watched as I made Tres Leches Cake and helped me measure out ingredients and mix the batter. I could see the same spark of curiosity and passion in her eyes that I had felt all those years ago when Maria had first shown me the recipe.

As we enjoyed a slice of Tres Leches Cake together, I knew that the tradition would continue. My granddaughter would carry on the legacy of this beloved recipe, just as I had done before her. And I couldn't wait to see where her culinary journey would take her.

In the end, Tres Leches Cake was more than just a dessert to me. It was a symbol of tradition, love, and the joy of sharing something special with those you care about. And I was grateful every day for the day I had first seen that recipe and embarked on a culinary adventure that would change my life forever.