tres leches cake

Tres leches …. just in case you don’t know what it means, it’s actually Spanish for “three milk.”  It’s basically a chiffon cake, poked with skewer to make tiny holes after it comes out of oven, and then soaked in three different kinds of milk (hence the name!).

Recipes out there usually call for sweetened condensed milk, evaporated milk, and heavy cream.  I like to replace heavy cream with 2% milk.   Hey, its always a good things to save some calories, so you don’t feel entirely horrible when you stuff your face with this dripping-ly moist cake.

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I took this to a party recently.  Everyone was delighted at the moistness of the cake underneath the layer of fresh cool frosting.  The cake was devoured in no time!

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This recipe is for vanilla; however, my favorite is chocolate Tres Leches.  Maybe I will get around to posting it someday. Until then try this If you haven’t already, and I’m sure everyone in your circles will go ga-ga over it.

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For the cake you will need:

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/2 cup 2% milk

Preheat oven to 350 degrees.  Grease 9×13 pan.

Combine flour, baking powder, in a bowl. Separate eggs.

Whisk egg yolks with 3/4 cup sugar until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and gently mix it.

Beat egg whites on high speed until soft peaks form. Pour in remaining 1/4 cup sugar and beat until egg whites are stiff.

Fold egg white mixture into the batter very gently until just combined.  Pour into the pan and spread it evenly.

Bake for 35 or until a toothpick comes out clean.

Mix together condensed milk, evaporated milk, and regular milk in a measuring cup.

Five mins after the cake comes out, poke the cake with skewer or toothpick, make lots of holes all over.

Slowly drizzle the milk mixture over the cake, try to cover the whole thing.

Refrigerate 30 mins before frosting the cake.

For the frosting you will need:

1 cup whipping cream, 35% or more fat
1/4 cup icing sugar
Cocoa powder for sprinkling, optional

Whip the cream on high speed until soft peaks form.

Add icing sugar and continue to beat until stiff peaks from.

Frost the cooled cake and sprinkle with cocoa powder.

Source: the pioneer woman (altered by me)


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