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Tres Leches Cake

Tres Leches Cake

Tres Leches Cake  is from Latin American region; the name itself speaks as it’s a sponge cake that is soaked in 3 types of milk such as sweet en condensed milk, heavy whipping milk or half and half, evaporated milk. This cake is prepared for all special days.

This cake is light, rich in flavor and dense as lots of milk is absorbed.

Regional Dish:  Latin America, Mexico, America, India

Cuisine Style: India | Cooking Time 35 mins | Take it as such | Type Sweet| Shelf Life: 5 days if refrigerated| Quantity: 20 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (295Kcal), Carbohydrates (45g), Protein (6.5g), Fat (10.5g)

Ingredients:

For the cake:

  • 6 3/4 ounces cake flour, plus extra for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sugar
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract

For the glaze:

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half or heavy whipping cream

For the topping:

  • 2 cups heavy cream
  • 8 ounces sugar
  • 1 teaspoon vanilla extract

Method:

For the cake:

  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. Beat butter into in to fluffy. (Use hand mixer or stand up for best results)
  4. Decrease the speed to low and with the mixer still running; gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary.
  5. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine.
  6. Add the flour mixture to the batter in 3 batches and mix just until combined.
  7. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
  8. Bake the cake and once done remove the cake pan to a cooling rack and allow to cool for 30 minutes.
  9. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

Note: Can use readymade cake mix powder either white or yellow cake.

For the glaze:

  1. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup.
  2. Once combined, pour the glaze over the cake. Refrigerate the cake  for at least 3 hours.

Topping:

  1. Place the heavy cream, sugar and vanilla into the bowl and whisk together until stiff and thick peaks are formed.
  2. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
  • Note: Use readymade cool whip.
  • Use fresh fruits of choice or canned cherries and toasted coconut or almond flakes.
  • Cut the cake in to center and apply jelly of choice

 

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