Tres Leches Cake

Rate this recipe 
5
Average: 5 (3 votes)
Servings 
Serves 8

In honour of my 9th wedding anniversary alhamdulillah...here is a sweet post! A deliciously soft and delicate sponge cake that is soaked with 'three milks' or tres leches in Spanish (sweet condensed milk, evaporated milk and heavy cream)...then topped with whipped cream and fruits. I served it with peach & strawberry slices.

This is truly one of the best & most decadent dessert cakes ever!!  Ideal for special occasions.

Ingredients for Sponge Cake
1 cup
self rising flour
(you can make your own self rising flour using: 1 cup all purpose flour, 1 1/2 tsp baking powder & 1/4 tsp. salt. Sift all three ingredients well)
5
whole eggs, separated into yolks and whites
1/2 cup
sugar, divided into two parts
1 tsp.
vanilla
1/3 cup
milk
Ingredients for Tres Leches Syrup
1 can
evaporated milk
(385ml)
1 can
sweetened condensed milk
(300ml)
1/4 cup
whipping or double cream
Ingredients for Frosting
2 cups
whipping cream
3 tbsp.
sugar
1 tsp.
vanilla essence
Instructions 

First you will need to bake the sponge.

Preheat your oven to 180 degrees C. Grease a 9x13 inch pan liberally until coated then dust it with flour. I prefer to use a glass pyrex dish because I serve the cake in the same pan.

Sieve flour, baking powder, and salt in a large bowl. Set aside.

Beat the egg yolks with quarter cup sugar on high speed until yolks are pale yellow. Mix in the milk and vanilla.

Once ready, slowly and gradually pour the egg yolk mixture into the flour mixture and stir using a spatula or wooden spoon very gently until combined. Set aside.

Beat egg whites on high speed until soft peaks form (you can add an eighth of a tsp. of cream of tartar to help stabilize the egg whites, optional if you have). With the mixer on, pour in the remaining quarter cup sugar and beat until egg whites are stiff but still glossy.

Very gently, fold egg white mixture into the batter until JUST combined. Do not over-mix or you will risk deflating the batter. Pour into prepared pan and spread with a spatula to even out the surface as best as you can.

Bake for 25-30 mins or until a toothpick comes out clean.

In the meantime, prepare the tres leches syrup. Mix the condensed milk, evaporated milk and heavy cream in a small jug.

Once cake is out of the oven, let it cool slightly in the same baking dish for about 15 minutes then pierce the surface with a fork all over.

I like doing all this in the same glass pan that I used for baking. You can opt to turn it out into a tray but make sure the tray has depth to hold in the syrup as you pour.

Slowly drizzle the milk mixture, try to make sure you drizzle it evenly. If it feels like there is too much milk, give it a few minutes to absorb and keep going.

I normally leave out about a cup of the tres leches syrup so that it doesn't get too soggy. I use that 1 cup to make kulfi popsicles, recipe for that to come soon too. You can pour all the milk in if you want or reserve 1 cup of the mixture, up to you. :) HERE is a pic of the kulfi popsicles I made from the reserved tres leches syrup.

Allow the cake to absorb the milk mixture for 30 minutes.

Once all the syrup has been absorbed, whip the frosting cream with sugar and vanilla essence until thick. Spread over the surface of the cake. Refrigerate to allow the frosting to chill properly. You can even make this cake the day before you want to serve it.

When ready to serve, cut into squares and decorate each square with strawberries, peaches, pineapples or cherries...whatever you like. Serve!

Enjoy! :))


Comments

Hello Fauzia
You are a gem!!
i made this cake yesterday for my 1st wedding anniversary
and guess what it was a huge hit !!!!
My husband loved it and everyone at office loved it too and kept asking for more.
Next on my list is to bake the black forest Gateau and strawberries&cream just confused which one to bake first.
Thanx a ton :)

Hey fauzia..i would like to know if der s any oder fruit for to garnish..bcz i dont wanna use strawberries...

Fauzia's Kitchen Fun's picture

Hi, as you can see from the pic I have garnished with peaches too. You can use any fruit you like.

tried this a few days ago, was absolutely devine! my new fav cake :) thanks for the great recipe

I was wondering how far ahead can you put the milk on the cake cause i am making this cake for someone but i also need to decorate it as far as frosting it so i wanted to know how soon i can pour the milk so that it will absorb the milk but to wear i still have at least 2 hours to decorate the cake

Fauzia's Kitchen Fun's picture

You can pour the milk on it even a day ahead, it won't matter. :)

Hi fauzia
Can i make this in springform pan? I would like to use this as a bday cake

Is it possible??

Fauzia's Kitchen Fun's picture

Hi, what size pan?

Its a 9 inch round pan....wil it leak if i remove t ring and do frosting?

Fauzia's Kitchen Fun's picture

Yes it will. Remove the cake and transfer into a shallow tray or dish, the cake will have to be served from the dish in which you add the milks to the cake.

Hy fauzia. Was wondering can I use already Mixed cake bought from the store and just make the cream, or do I have to make the cake from scratch.

Fauzia's Kitchen Fun's picture

The mixed cake wouldn't give the same results as this cake needs to be a sponge cake, which makes it able to take in all the liquid poured into it. A regular cake would not be able to hold all the liquid and will end up being mushy and not as good.

is the vanilla in sponge cake vanilla essence?

Fauzia's Kitchen Fun's picture

Yes.

can i use vanilla extract instead?

Fauzia's Kitchen Fun's picture

I avoid using extract because it mostly has alcohol.

can i skip vanilla essence if i don't have it?

Fauzia's Kitchen Fun's picture

The vanilla helps with the flavouring, I would recommend to use it for a nicer taste.

Hi fauzia, the cake looks yummy. Will definitely give it a try. Just have a quick question. The cream u used is heavy whipping cream, right??

Fauzia's Kitchen Fun's picture

Hi, yes it is. :)

Thanks!!!