TRES LECHES CAKE
Tres leches cake has always been my favorite! I can remember overtime we ordered a breakfast basket for my mom that had those I would steal her piece of cake for myself.
I absolutely love the flavor and the versatility it has! You can add a few different flavors to it and it makes a completely different dessert!
TRES LECHES
Tres leches in spanish is three milks! The three milks this cake has are:
Sweetened Condensed Milk
Heavy Whipping Cream
Evaporated Milk
I have NEVER found evaporated milk where I’m from! I swear I’ve looked for it everywhere until I got tired and decided to make my own. After a bunch of reading and testing I found the twist I wanted! This gave me the chance to change the flavor of the cake a bit!
EVAPORATED MILK
To make 400 ml (the amount you need for this recipe) you’ll need 1 lt of whole milk and 1 orange.
Peel the orange (and have it as a pre baking snack!), you’ll just be using the peel!
Add the milk to a pot on middle/ low heat. Pay attention because milk boils in a second! One it boils, lower the heat and stir it a little bit to help the heat come out from the milk.
Add the orange peel and let it sizzle on low heat for about 1 hour. Stir occasionally (every ten minutes or so). When the hour is up, turn the heat off and wait till it cools down.
The point of this process is to evaporate the milk to 40% it original volume! It takes it time and you have to be very careful BUT it enhances the flavor of the cake so much I find it to be totally worth it!
QUICK AND EASY CAKE
The quick and easy version of this cake is made so that if you want, you can make in a glass pyrex and serve it right there. Still looks beautiful and just as delicious.
Also, the good thing about this cake is that you can add as much of the Tres leches sauce as you want without worrying about the cake breaking because it gets too heavy.
THE CAKE:
Same ingredients and amounts but you have to bake the cake on a round 8 inch cake pan.
Cut the cake in three slices and moisten the layers when building it! (Be careful not to over do it with the sauce because it makes the cake heavier and can cause it to break or not hold its shape.)
So, layer + tres leches sauce + filling + layer and repeat.
I fill the cake with this AMAZING condensed milk filling and dulce de leche. I guess this makes the cake a Five milks cake (?). If you own a cake ring or your cake pan or a dismountable cake pan use them! This helps build the cake without worrying about how straight it goes or about breaking it! Once you’ve built the cake, chill it in the fridge for at least an hour! Take it out and cover it with italian merengue.
Are you liking this cake? Wanna try something new? Try THIS version of tres leches cake! Every flavor of the entire cake it a truffle.
EQUIPMENT:
Stand Mixer: The first step of this cake it making the actual CAKE. You’ll need a mixer for this part!
Bowl: A few small bowls for the ingredients and a big bowl for the mixing part. The cake part comes together pretty quickly so it’s better to have everything at arms reach and previously weighed or measured.
Blender: For the Tres Leches Sauce! This is were you add the three milks and blend it for a few seconds to mix it well!
Pipping bag: This is actually not really necessary but if you want to make it look like the cake on the pictures you’ll need it! Just cut the tip off and make small drops!
TRES LECHES CAKE
Ingredients
- CAKE
- 4 Eggs
- 3/4 Cup sugar
- 3/4 Cup flour
- 1 Tsp vanila extract
- 1 Tbsp Butter (for the pan)
- TRES LECHES SAUCE
- 400ml Sweetened condensed milk
- 400ml Evaporated milk
- 400ml Heavy whipping cream
- TOPPING
- 500 gr of Dulce de leche (or italian merengue or whipped cream)
Instructions
- Preheat the oven to 170 degrees celsius, about 340 F. Prepare baking pan with butter to avoid sticking.
- Separate yolks from the egg whites and add vanilla extract to the egg yolks.
- Start by whipping up the egg whites at medium speed until the grow in size and turn a whiter color.
- Without stopping the mixer, lover the speed 1 point and add the yolks with the vanilla. Keep mixing until completely combined.
- Turn the mixer off and with a spatula or wooden spoon start by adding 1/4 cup of flour. Slowly mix it in. Repeat with the rest of the flour.
- Transfer to the pyrex or baking pan and bake until golden brown.
- When done, remove from the oven and let cool. Meanwhile, make the sauce by adding the three milks to the blender and mixing it for few seconds until well mixed.
- With a fork make MANY holes on the cake.
- Pour the sauce on the cake and wait for a few seconds between each pour to let it absorb. Keep a bit of the sauce for when serving!
- Add the layer of topping you like and done! Keep in the fridge and serve with a bit of extra sauce on top.
