Easy Three Milk Cake Recipe (Tres Leches)
This three milk cake (Tres Leches) cake is light, moist and delicious. This Mexican cake is easy to make and can be served as a simple dessert or with coffee or tea.
Equipment
- Stand mixer or handheld
- 22 cm round spring form cake tin
- Shallow dish larger than the cake tin
Ingredients
Cake
- 3 large eggs at room temperature
- 140 grams (4.93 ounces) sugar
- 150 grams (5.29 ounces) plain flour all purpose
- 10 grams (0.35 ounces) )baking powder
- 62 grams (21.8 ounces) whole milk
- 1 teaspoon vanilla extract
Sauce
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup cream
- 1 teaspoon vanilla extract
Decoration
- Whipped cream and mint leaves or any type of small berry.
Instructions
Making the cake.
- Pre-heat the oven to 170°C (340°F)
- Grease the sides and line the base of a 22 cm (8-9 inches) spring form cake tin.
- Separate the eggs into two small blows. Put aside.
- Combine the flour and baking powder and mix well. Put aside.
- Mix the vanilla into the milk. Put aside.
- Add the egg white into a large mixing bowl, using an electric mixer, beat the egg whites on high speed for about 3 – 5 minutes, or until it the whites have become thick and frothy.
- Gradually the add the sugar to the egg whites, beating on high speed for about 3 - 5 minutes or until the egg whites are thick and glossy looking.
- Still on high speed, add the egg yolks one at a time, beating well between each addition.
- Reduce speed to medium. Slowly and alternating, add the flour and the vanilla milk and mix until combined. Turn the mixer off.
- Use a spatula to scrape down and clean the inside of the bowl and fold it into the batter.
- Pour the batter into the prepared cake tin, gently tapping the filled tin on the bench several times before placing into the in the pre-heated oven. Bake for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the cake from the oven and allow to stand in the tin for 5 minutes.
While the cake is standing in the tin prepare the milk sauce.
- Combine all the sauce ingredients, mix well and divide the mixture into two. One half will be used to soak the cake and the other half for serving. Put aside.
Soaking the cake in the milk sauce.
- Remove the cake from the tin and remove the paper lining from the base of the cake.
- Transfer the cake to a large shallow dish. <-- Note 1
- Use a fork, skewer or knife to poke holes into the top of the cake.
- Using one half the mix sauce mixture. Slowly pour it evenly over the warm cake. Allow the cake to soak and absorb the sauce for at least 30 minutes before cutting and serving.
To serve.
- Cut the cake into slices and place onto a side plate that has a slightly raised edge. Pour over some of the remaining sauce, pipe or spoon on some whipped cream, garnish with a mint leaf or fresh fruit.
Notes
Note 1: This dish needs to be larger than the cake. It could be a large flan tin or even a large fry pan. Just make sure that it is large enough so that a cake slice can be used to remove slices of the cake. If you don’t have anything this large.
You could always line the inside of the spring form tin with plastic food wrap. This will act as a water-proof barrier but do stand the tin and a shallow baking tray (just in case there are any leaks). Return the cake to the tin and pour over the milk sauce. When it comes time to serve the cake, remove the sides of the tin and cut the cake into slices.
Nutrition
Serving: 1slice (does not include cream decoration)Calories: 436kcalCarbohydrates: 58gProtein: 10gFat: 19gSaturated Fat: 11gCholesterol: 125mgSodium: 254mgPotassium: 314mgFiber: 1gSugar: 42gVitamin A: 718IUVitamin C: 2mgCalcium: 306mgIron: 1mg
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