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Tres Leches Cake

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Ingredients

  • Cake Batter:
  • 2 cups cake flour
  • 2 teaspoons baking powder for sautéing
  • 1/2 teaspoon salt
  • 6 large eggs, separated
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • Milk Syrup:
  • 1 (14-ounce) can sweetened condensed milk
  • 1 and 1/4 cups heavy cream
  • 1 (14-ounce) can evaporated milk
  • 2 tablespoons light rum
  • Frosting:
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup water
  • 1 cup light corn syrup
  • 1 and 1/2 cups sugar

Details

Servings 12

Preparation

Step 1

Cake

Preheat oven to 350°F.

Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.

Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.

Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.

Pour batter into a greased and lightly floured 9 x 13 baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool for 20 minutes.


Milk Syrup:

Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended. Pour syrup over the cake a little at a time, until it soaks through. This is a cake that demands patience! Pour the milk syrup slowly and let it soak in. Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in. Keep doing this until most of the milk syrup is absorbed. Don't worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.

Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.


Frosting:

Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat. While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes. Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. To serve, cut individual squares, top with a red maraschino cherry, and serve cold.

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