- A Tres Leches cake also known in Spanish as pastel de tres leches, torta de tres leches or bizcocho de tres leches and pan tres leches ("three milk bread"), is a Mexican specialty. It has 3 components. An airy sponge cake with a fluffy topping soaked in 3 types of milk traditionally condensed milk, evaporated milk and cream. Personally I don't like the fluffy buttercream type frosting. This is a rich cake and I think the sponge with the thick milky syrup is ideal.
- Butter is also used to bake this cake but I prefer the butter free version which gives you a lighter sponge that absorbs the cream mixture better. Sometimes liqueur is added to the soaking syrup and powdered cinnamon is sprinkled over the top.
- Serves 8-10 9 inch round
- FOR THE CAKE
- 6 large egg whites
- 1/2 cup fine granulated sugar, divided
- 6 large egg yolks
- 1 cup all-purpose flour, sifted
- 1/5 teaspoon cream of tartar
- FOR THE SOAKING AND POURING SYRUP
- 1 tin (14 oz.) Sweetened Condensed Milk
- 1 tin (7.6 fl. oz.) heavy cream
- 1 cup evaporated Milk or use whole-milk
- 1 teaspoon vanilla extract
- FOR FROSTING (OPTIONAL)
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 can drained tinned cherries (optional)
- Preheat oven to 375° F. Grease and flour 9-inch springform pan.
- Whisk egg yolks and 3/4 cup of the sugar in mixing bowl until golden and thick- 3-4 minutes. You can do this manually or with an electric whisk. A line should form at the back of a spoon when you run your finger through the batter.
- Fold the flour and beat until well incorporated. Do not over beat.
- Whip egg whites, cream of tartar until soft peaks form. Add 1/4 cup fine granulated sugar and beat until stiff peaks form.
- Fold in whipped egg whites into flour mixture manually. Do not over beat as the egg whites will lose their airiness. Pour into greased pan.
- Bake for 20-30 minutes or just until golden and wooden pick inserted in centre comes out clean. Remove from oven to wire rack and let rest in the pan until completely cool.
- FOR CREAM:
- Mix sweetened condensed milk, cream, evaporated milk or whole milk, liqueur and vanilla extract and stir well. Remove the cake and place on your serving platter which should have sides to prevent the milk from spilling out. Prick top of cake thoroughly with wooden pick in 8-10 places. Pour 2 cups mixed cream over cake. Spoon excess cream from side of pan over top of cake. Cover and let sit in refrigerator for 40 minutes or until cake absorbs cream. Remove side of pan. The extra soaking liquid can be served on the side.
- FOR OPTIONAL FROSTING OR TOPPING:
- Whip cream, sugar and vanilla extract in small mixer bowl until fluffy peaks form. Spread over the top and sides of cake and sprinkle with cinnamon and dot with tinned cherries if you like. Serve immediately with remaining cream.
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