Mexican Tres Leches Cake

    (377)
    2 hours 20 minutes

    Meaning "Three Milk Cake" this Mexican cake is very moist because after it is cooled, it's allowed to absorb a mixture of evaporated milk, condensed milk and cream.


    314 people made this

    Ingredients
    Serves: 8 

    • 1 cup (200g) white sugar
    • 5 egg yolks
    • 5 egg whites
    • 1/3 cup (80ml) milk
    • 1 teaspoon vanilla essence
    • 1 cup (130g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1 tin (400g) sweetened condensed milk
    • 380ml evaporated milk
    • 480ml thickened cream
    • 10 maraschino cherries

    Directions
    Preparation:35min  ›  Cook:45min  ›  Extra time:1hour cooling  ›  Ready in:2hours20min 

    1. Preheat oven to 180 degrees C. Butter and flour the base and sides of a 23cm springform pan.
    2. Cream the egg yolks with 3/4 cup sugar until light in colour and doubled in volume. Stir in milk, vanilla, flour and baking powder. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
    3. Bake in preheated oven for 45 to 50 minutes or until a fine skewer inserted into the centre comes out clean. Allow to cool 10 minutes. Loosen edge of cake with knife before unclipping side of pan. Cool cake completely. Place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
    4. Mix together condensed milk, evaporated milk and 1/4 cup of the cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining cream until it thickens and reaches spreading consistency. Using a spatula, cover the cake completely with whipped cream and garnish with cherries.

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    Reviews and Ratings
    Global Ratings:
    (377)

    Reviews in English (256)

    by
    404

    This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great.  -  08 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    274

    Maybe I am the only cook that does not know this, but this recipe should call for CONFECTIONOR'S SUGAR, not to be confused with granular sugar which is obviously white too--I am new to the cooking scene, but this info would have been nice to know.  -  22 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    237

    I took this cake to a Cinco De Mayo party. I looked at all the tres leches cake recipes on this website, and I decided to try this one. I was not dissapointed. Everyone raved about it. I did substiture Fresh strawberries with the cherries, so it was like a super moist strawberry shortcake. Even my kids loved the "strawberry cake" My 2 yr old son actually ate his own piece, and then tried to steal mine. I definatly recommend this cake. There is no excess run off of liquid like the others cakes listed on this web site. Try it, you'll like it.  -  10 May 2002  (Review from Allrecipes USA and Canada)

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