Name: Tres Leches Cake
Cook time: 1 h
Yield: 8 Servings
Ingredients: 200 Gram Flour; 5 Eggs; 120 milliliter Milk; 150 Gram Granulated sugar; Lemon zest; 1 teaspoon Yeast; 1 teaspoon Vanilla extract; 250 milliliter Condensed milk; 250 milliliter Evaporated milk; 250 milliliter Heavy cream; 1 teaspoon Vanilla extract; 40 Gram Powdered sugar; 1 teaspoon Vanilla extract

How to cook a delicious Tres Leches Cake

Versión en español

Indulge yourself with this exquisite Tres Leches Cake, a traditional Latin American dessert full of flavor and unique texture.

This dessert is a sponge cake that is soaked in three milks (whole milk, condensed milk, and evaporated milk) and topped with chantilly cream or meringue.

Before you begin, we recommend as an alternative the delicious recipe from Vacío al horno con papas on a friendly site.

Tres Leches Cake

Bakery

1 hour

Baked

8 Servings

Ingredients

200 grams of Flour

5 Eggs

120 milliliters of Milk

150 grams of Granulated sugar

Lemon zest

1 teaspoon of Yeast

1 teaspoon of Vanilla extract

250 milliliters of Condensed milk

250 milliliters of Evaporated milk

250 milliliters of Heavy cream

1 teaspoon of Vanilla extract

40 grams of Powdered sugar

1 teaspoon of Vanilla extract

Preparation

Step 1 : To prepare this delicious dessert, start by preheating the oven to 180°C.

Step 2 : Then, in a large bowl, beat the eggs with the sugar until you get a foamy mixture.

Step 3 : Next, add the milk, vanilla, and lemon zest, mixing well.

Step 4 : Sift in the flour and yeast, making sure all the ingredients are well incorporated.

Step 5 : The next step is to pour the mixture into a previously greased and floured mold, spreading it evenly.

Step 6 : Bake the sponge cake for 30-35 minutes, or until golden and firm.

Step 7 : Once baked, let it cool.

Step 8 : In a separate container, mix the condensed milk, evaporated milk, and heavy cream.

Step 9 : Once the sponge cake is cool, immerse it in this three-milk mixture, allowing it to absorb the liquid well.

Step 10 : Then, whip the heavy cream with the powdered sugar and vanilla until you get a firm and fluffy chantilly cream.

Step 11 : Spread this cream over the cake, covering its entire surface evenly.

Step 12 : Finally, it is recommended to refrigerate the cake for at least 4 hours before serving, so that all the flavors settle and you can enjoy a perfect texture.