Overview
Tres Leches Cake, a delightful Mexican dessert, is a moist and indulgent treat loved by many around the world. This sponge cake is soaked in a rich mixture of three types of milk, giving it a uniquely sweet and creamy flavor. It’s perfect for gatherings, celebrations, or just a comforting dessert after a meal.
Estimated Prep Time: 30 minutes
Estimated Chill Time: 4 hours
Estimated Cook Time: 30 minutes
Difficulty: Intermediate
Origin: Mexican
The flavor profile of Tres Leches Cake is rich and sweet, with hints of vanilla, and a buttery sponge that absorbs the milky syrup beautifully. In Mexico, this dessert is traditionally served after dinner, but it also shines during holidays or with an afternoon cup of coffee.
Ingredients
- For the Cake:
– 150 g / 1 cup all-purpose flour
– 150 g / 3/4 cup granulated sugar
– 5 large eggs
– 7 g / 1 ½ tsp baking powder
– 2.5 ml / 1/2 tsp vanilla extract
– 65 ml / 1/4 cup whole milk - For the Milks Mixture:
– 370 ml / 1 1/2 cups evaporated milk
– 370 ml / 1 1/2 cups sweetened condensed milk
– 240 ml / 1 cup heavy cream - For the Topping:
– 250 ml / 1 cup heavy whipping cream
– 15 g / 2 tbsp granulated sugar
– 2.5 ml / 1/2 tsp vanilla extract
Optional toppings or garnishes:
– Cocoa powder for dusting
– Shaved chocolate
– Fresh berries (strawberries, blueberries, raspberries)
Step-by-Step Instructions
- Preheat your oven: Preheat your oven to 175°C / 350°F. Prepare a 9×13 inch baking dish by greasing it lightly.
- Make the cake batter: In a large mixing bowl, whisk together the eggs and sugar until light and fluffy (about 5 minutes). Slowly add in the vanilla extract and milk.
- Combine dry ingredients: In another bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to over-mix.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the milk mixture: While the cake is baking, combine the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
- Soak the cake: Once the cake is done, let it cool for about 15 minutes before poking holes all over the surface with a fork. Slowly pour the milk mixture over the cake, allowing it to absorb the milk.
- Chill the cake: Cover and refrigerate for at least 4 hours or overnight, allowing the flavors to meld.
- Whip the cream for topping: In a separate bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.
- Top the cake: Spread the whipped cream over the soaked cake. Add your choice of garnishes like cocoa powder, shaved chocolate, or fresh berries.
Common mistakes to avoid:
– Over-mixing the cream can lead to curdling. Whip until soft peaks form.
– If the cake absorbs too much milk at once, prevent a soggy crust by pouring gradually.
Variations & Substitutions
For those looking to adapt the recipe, consider the following variations:
- Dietary Swaps:
– For a vegan version, use aquafaba (chickpea water) instead of eggs and a plant-based whipping cream. - Gluten-Free:
– Substitute all-purpose flour with a 1:1 gluten-free flour blend. - Low-Sugar:
– Use sugar substitutes in the cake and topping to reduce overall sweetness. - Regional Twists:
– Add flavors like coconut milk or coffee to incorporate regional favorites. - Modern Versions:
– Consider a Tres Leches Tres Leches parfait, layering ingredients in clear cups for an elegant presentation.
Make Ahead, Storage & Reheating
You can prepare Tres Leches Cake a day in advance, as it benefits from sitting in the refrigerator overnight. Store it covered with plastic wrap or aluminum foil to prevent the top from drying out.
To keep textures consistent, avoid putting it in the freezer; the cream topping can lose its fluffy texture upon thawing. If necessary, you can refresh servings by adding a dollop of whipped cream to individual pieces.
Nutrition (Approx.)
Approximate nutrition per serving (1 piece, based on 12 servings):
– Calories: 350
– Total Fat: 20 g
– Saturated Fat: 10 g
– Carbohydrates: 34 g
– Sugars: 25 g
– Protein: 5 g
For low-sugar or protein-enriched versions, adjust the sugar amounts or add a protein powder to the cake batter or whipped cream.
Serving Suggestions
Tres Leches Cake is best enjoyed with a strong cup of espresso, cappuccino, or even sweet dessert wines like Vin Santo. For elegant presentations, serve on a white platter decorated with mint leaves or citrus zest.
Kid-friendly options might include serving it topped with colorful sprinkles or chocolate sauce, making it appealing for younger audiences. Seasonal garnishes such as pomegranate seeds in winter or fresh berries in summer can elevate both flavor and aesthetics!
FAQs
- How long should Tres Leches Cake chill?
- It is best to chill for at least 4 hours, but overnight is ideal for flavor.
- Can I use cream cheese instead of mascarpone?
- While cream cheese can be used, it will change the texture and flavor profile. It’s best to stick to heavy cream for the topping for authentic taste.
- How do I keep the cake from becoming soggy?
- Pore the milk mixture gradually and allow it to fully absorb before adding more.
- Can I freeze Tres Leches Cake?
- Freezing is not recommended due to the texture of the milk-soaked cake and whipped cream topping.
Conclusion
Mastering Tres Leches Cake takes patience and practice, but it’s well worth the effort for a truly delicious dessert. The authentic Mexican techniques impart a depth of flavor and texture that delights anyone lucky enough to enjoy it.
We encourage you to try making this cake at home, using the techniques discussed here. Don’t forget to share your own creations or variations of this beloved Mexican dessert!
