Classic Tres Leches Cake
A light sponge cake soaked in three kinds of milk and topped with whipped cream. A beloved Latin American dessert.
shopping_cartIngredients
- • 1 cup all-purpose flour
- • 1 1/2 tsp baking powder
- • 1/4 tsp salt
- • 5 large eggs, separated
- • 1 cup sugar, divided
- • 1/3 cup whole milk
- • 1 tsp vanilla extract
- • 1 can (12 oz) evaporated milk
- • 1 can (14 oz) sweetened condensed milk
- • 1/4 cup heavy cream
- • 1 1/2 cups heavy cream (for topping)
- • 1/4 cup powdered sugar (for topping)
- • Fresh berries (optional)
list_altInstructions
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Whisk flour, baking powder, and salt. In a large bowl, beat egg yolks with 3/4 cup sugar until pale. Stir in milk and vanilla.
Gently fold in flour mixture. In another bowl, beat egg whites to soft peaks, then add remaining sugar and beat to stiff peaks. Fold into batter.
Pour into dish and bake 25-30 minutes. Cool slightly.
Whisk together evaporated milk, condensed milk, and 1/4 cup cream. Poke cake all over and slowly pour milk mixture over cake. Chill 3+ hours.
Whip 1 1/2 cups cream with powdered sugar. Spread over cake. Top with berries if desired.