TRES LECHES CAKE #dessert #mexicandessert

TRES LECHES CAKE #dessert #mexicandessert

The BEST bona fide natively constructed Tres Leches Cake. A ultra light cake absorbed a sweet milk blend and beat with crisp whipped cream and cinnamon. This basic Mexican treat is one of our top picks!

Tres leches truly signifies, "three milks" and tres leches cake is a ultra light wipe cake absorbed a sweet milk blend. Tres leches cake is a prominent cake in Mexico and Latin America. It truly wouldn't be a Cinco de Mayo festivity this simple cake formula!

The cake is like a light, fluffy cake. The whipped egg whites in the player make it additional light and elastic. In the wake of heating the cake you jab gaps in it with a fork and pour three kinds of milk over the top– dissipated milk, improved dense milk, and entire milk– consequently the name "tres leches".

Indeed, you can make Tres leches cake 1-2 days ahead of time. Actually, I want to make this cake the prior night with the goal that the cake gets an opportunity to douse up a portion of the milk that was poured over top. You can store it with whipped cream on top too or hold on to top it with whipped cream before serving.

This tres leches cake isn't made with spread or oil. Also, trust me, you won't notice or miss those fixings!

Also Try Our Recipe : Coffee Crunch Ice Cream (No Churn) 

TRES LECHES CAKE #dessert #mexicandessert


  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs , separated
  • 1 cup granulated sugar , divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1/4 cup whole milk

For the whipped topping:

  • 1 pint heavy whipping cream , for Whipping
  • 3 Tablespoons granulated sugar or powdered sugar
  • 1/2 teaspoon vanilla extract
  • ground cinnamon , for topping


  1. Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
  2. In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
  3. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 
  4. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  5. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  6. Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
  7. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  8. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  9. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
  10. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  11. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

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