Description
Creamy Mexican tres leches cake brings a delightful symphony of milky richness to dessert tables. Sweet layers soaked in three milks create a luscious experience that melts in your mouth and transports you to culinary bliss.
Ingredients
Scale
Cake Ingredients:
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- ⅓ cup (80 ml) whole milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Milk Soak Ingredients:
- ½ cup (120 ml) evaporated milk
- ½ cup (120 ml) sweetened condensed milk
- ½ cup (120 ml) heavy cream
Topping and Garnish Ingredients:
- 1 cup (240 ml) heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon
- Fresh fruit (strawberries, berries, or mango slices)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing, flouring, or lining with parchment paper.
- Combine flour, baking powder, and salt in a medium mixing bowl, creating a dry ingredient base.
- Whip egg yolks with sugar using an electric mixer until the mixture transforms into a pale, airy consistency, approximately 2 minutes.
- Incorporate milk and vanilla extract into the egg yolk mixture, blending until smooth and uniform.
- Delicately integrate the flour mixture into the egg yolk blend, ensuring minimal disruption to the mixture’s texture.
- Thoroughly clean a separate mixing bowl and whip egg whites on high speed until soft peaks emerge.
- Gradually introduce remaining sugar while continuing to beat egg whites until they form sturdy, glossy peaks.
- Carefully fold the whipped egg whites into the cake batter in three gentle stages, maintaining the mixture’s delicate volume.
- Transfer the batter into the prepared baking dish, distributing evenly across the surface.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Remove from oven and allow the cake to cool completely within the baking dish.
Notes
- Use room temperature eggs for a fluffier cake texture and easier separation of whites and yolks.
- Ensure no egg yolk contaminates the egg whites when separating to achieve perfect meringue consistency.
- Fold egg whites gently using a spatula with a cutting motion to maintain maximum air volume and prevent deflating the delicate batter.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking blend, keeping the same measurement proportions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 186
- Sugar: 23 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg