Description
Mexican tres leches cake delivers a creamy, luscious dessert that melts in your mouth. Milk-soaked layers blend classic ingredients with sweet precision, ensuring you savor each rich, indulgent bite.
Ingredients
Scale
- 5 large eggs, separated
- 1 ½ cups (375 ml) all-purpose flour
- ½ cup (113 g) unsalted butter
- 1 cup (200 g) sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅓ cup (80 ml) whole milk
- ½ cup (120 ml) heavy cream
- 14 oz (396 g) sweetened condensed milk
- 12 oz (340 g) evaporated milk
- 4 cups (960 ml) whipped cream
Instructions
- Cake Preparation: Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with non-stick spray or butter.
- Dry Ingredient Blend: Sift flour, baking powder, and baking soda together, creating a uniform dry mixture for later incorporation.
- Egg White Transformation: Whip egg whites to stiff peaks using a stand mixer, creating a voluminous and stable meringue-like texture.
- Butter and Sugar Fusion: Cream butter and sugar until light and fluffy, then gradually integrate egg yolks, vanilla extract, and whole milk into a smooth, consistent batter.
- Batter Assembly: Gently fold flour mixture into liquid ingredients, carefully maintaining the batter’s delicate airiness, then delicately fold in the whipped egg whites to create a homogeneous mixture.
- Baking Process: Pour batter into prepared pan, spreading evenly, and bake for 30-35 minutes until a testing utensil comes out clean.
- Milk Infusion: Whisk heavy cream, sweetened condensed milk, and evaporated milk together while the cake bakes.
- Cake Saturation: Remove cake from oven, pierce surface extensively with a fork, then methodically pour milk mixture, ensuring complete absorption.
- Chilling and Finishing: Refrigerate cake for 3-4 hours, allowing milk to permeate thoroughly, then garnish with whipped cream and a sprinkle of ground cinnamon before serving.
Notes
- Whip Egg Whites Perfectly: Achieve stiff peaks by beating egg whites until they hold their shape, creating a light, airy texture that’s crucial for the cake’s delicate structure.
- Fold Gently: Use a careful folding technique when combining ingredients to maintain the cake’s airiness and prevent deflating the delicate mixture.
- Thorough Fork Piercing: Create numerous holes across the cake’s surface before adding milk mixture to ensure complete and even milk absorption throughout the sponge.
- Chill for Maximum Flavor: Refrigerate the cake for at least 3-4 hours to allow the milk to fully penetrate and enhance the cake’s signature moistness and rich taste.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 100 mg