Perfect Tres Leches Cake (Milk Cake) Recipe

Name: Perfect Tres Leches Cake (Milk Cake) Recipe
Prep time: 100 min
Cook time: 15 min
Total time: 115 min
Yield: 16
Cuisine: Mexican
Ingredients: 6 pieces Egg (6 eggs, separated into whites and yolks); 1 cup Granulated Sugar (1 cup granulated sugar (200g), divided into 2 equal portions of 100g each); 2 tsp Vanilla Bean Paste (2 tsp vanilla bean paste); ½ tsp Table Salt (1/2 tsp salt); 1 ⅓ cup Whole Milk (1/3 cup whole milk (80g) + 1 cup milk (240g)); 1 ⅓ cup All-Purpose Flour (1 1/3 cup all purpose flour (175g)); 3 tbsp Cornstarch (3 tbsp cornstarch); 2 ½ tsp Baking Powder (2 1/2 tsp baking powder); ½ tsp Cream Of Tartar (1/2 tsp cream of tartar (optional)) — optional; 14 oz Sweetened Condensed Milk (14oz sweetened condensed milk (1 14oz can) (400g)); 24 oz Evaporated Milk (24oz evaporated milk (2 12oz cans) (680g)); ½ tsp Cinnamon (1/2 tsp cinnamon powder (optional)) — optional; 2 ½ cup Heavy Cream (2 1/2 cup heavy cream, chilled and whipped to medium peaks (600g)); 0 pieces Berry (Fresh berries of choice)

Perfect Tres Leches Cake (Milk Cake) Recipe - Dessert (Mexican)

115 minMexican

Servings16

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Pescatarian
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Ingredients

For 16 servings

Egg6 pieces · 6 eggs, separated into whites and yolks
Granulated Sugar1 cup · 1 cup granulated sugar (200g), divided into 2 equal portions of 100g each
Vanilla Bean Paste2 tsp · 2 tsp vanilla bean paste
Table Salt½ tsp · 1/2 tsp salt
Whole Milk1 ⅓ cup · 1/3 cup whole milk (80g) + 1 cup milk (240g)
All-Purpose Flour1 ⅓ cup · 1 1/3 cup all purpose flour (175g)
Cornstarch3 tbsp · 3 tbsp cornstarch
Baking Powder2 ½ tsp · 2 1/2 tsp baking powder
Cream Of Tartar½ tsp · 1/2 tsp cream of tartar (optional) · optional
Sweetened Condensed Milk14 oz · 14oz sweetened condensed milk (1 14oz can) (400g)
Evaporated Milk24 oz · 24oz evaporated milk (2 12oz cans) (680g)
Cinnamon½ tsp · 1/2 tsp cinnamon powder (optional) · optional
Heavy Cream2 ½ cup · 2 1/2 cup heavy cream, chilled and whipped to medium peaks (600g)
Berry0 pieces · Fresh berries of choice

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Steps

1Cake Sponge:
2Preheat your oven to 350F (conventional) and prepare a 9x13" metal cake pan with parchment paper on the bottom (no butter, oil or spray)
3Separate the egg whites and yolks into 2 clean bowls, taking care not to get any yolk into the whites
4To the yolks, add half of the sugar, salt, vanilla, and milk. Whisk for 2-3 minutes until light in color
5Sift in the flour, cornstarch and baking powder, and gently mix until just combined
6Add the cream or tartar and remaining half cup of sugar to the egg whites, and use a clean mixer to whisk on medium speed until a glossy, stiff meringue is formed (you should be able to hold the bowl upside down without the meringue falling out). This process can take several minutes, please read my tips in the blog post above to ensure the meringue is perfect
7Add 1/3 of the meringue to the remaining cake, and use a rubber spatula to very gently fold it in. Then add the rest of the meringue and continue to very slowly and gently fold it in. Take care not to knock out the air or overmix the batter; it should be very light and fluffy
8Pour the batter into the prepared pan and bake for 15-18 minutes until a toothpick inserted in the middle comes out clean
9Let the cake cool down in the pan - it is normal for it to deflate a bit; as long as it is still soft and light, it will be fine!
10Soaking:
11Mix the ingredients of the three milk mixture in a bowl. Taste and adjust as needed
12Keeping the cake in the pan, poke holes in it using a skewer
13Slowly pour half of the three milk mixture onto the cake inside the pan. If baked properly, it should soak up the mixture quickly. Wait 10 minutes, then pour over the remaining milk mixture
14Keep the cake in the fridge for 1-2 hours until it has absorbed all the liquid
15Decoration:
16Whisk the heavy cream to medium peaks and transfer to a piping bag. Pipe swirls on top of the cake (alternatively, just spread it with a spatula). Decorate with berries however you like
17Slice up & enjoy!