Tres Leches Cake

     It took me eons to perfect this recipe; then some more time to document it thanks to procrastination. Before you begin, be aware that one of the steps is letting the sponge rest overnight. Here is a sneak peak of what we will be making today:

Figure 1. Tres Leches cake with a assorted fruits as topping

Without further due, here is the recipe:

Pastel de Tres Leches
Three Milks Cake

Ingredients

Sponge
3 eggs
1/2 cup sugar
1/2 cup flour
1/2 tsp baking powder

Sauce
12 oz evaporated milk
14 oz condensed milk
7 oz heavy cream
1/2 tsp vanilla extract

Chantilly cream
1 cup heavy cream
1 tbs sugar
1/2 tsp vanilla extract

Optional toppings
Your favorite fruit(s) 

Equipment
Mixer (e.g. Kitchen Aid)
9-in wide cake pan
9-in or wider shallow dish
Parchment paper
Pencil
Scissors
Whisk
Measurement instruments
One toothpick or similar instrument

Instructions

     First things first. Get all your ingredients and equipment ready to go. Next, pre-heat your oven to 350 degrees Fahrenheit (177 C). With a pencil, draw a 9-inc circle in the parchment paper. You may use the base of the cake pan as a guide. Cut carefully using scissors. 

Figure 2. Set all ingredients and equipment in your work area before proceeding

     We will start by cracking 3 eggs in a bowl. Once you verify that you don't have any small pieces of eggshell, transfer to your mixer. Mix the 3 eggs with 1/2 cup of sugar on high for about 10 minutes using the wire whip attachment.


Figure 3. You may stop mixing after 10 to 12 minutes

     You will know that your eggs and sugar have mixed enough when the mix holds its shape when making a crest using the wire whip attachment. In a separate bowl, mix 1/2 cup of flour with 1/2 tsp of baking powder. Swift the mix, one third at a time, in to the egg and sugar mix; folding with a spatula each time. Do not over mix lest deflating your mixture.
Figure 4. Sifting prevents lumps of flour from compromising the texture and flavor of your cake.

Figure 5. Folding the flour into the mix with a spatula helps prevent deflating

     Retrieve your cake pan and place the parchment paper circle inside, flat at the bottom. Do not grease the sides-, trust me. Transfer the mix from the bowl to the cake pan. Place in the middle rack in the oven, which by now should have reached 350 degrees, and bake for 25 minutes. 
Figure 6. Congratulations. You have baked the sponge. Only one layer is needed for a Tres Leches cake.
     
     You may remove your cake from the pan. Slide a small knife around the inside circumference of the pan; between the pan and the sponge. 
Figure 7. Avoid cutting into the sponge by sliding, rather than cutting, around its circumference.

     Transfer sponge to a cooling rack and remove the parchment paper from the bottom. You may have to slide the knife between the parchment paper and the base of the cake pan, if needed. 

Figure 8. An example of necessary use of a knife to separate the parchment paper from the base.

     While the sponge cools down, you may proceed to prepare the milky sauce. Gather a bowl and a whisk. Mix the evaporated milk, the condensed milk, the heavy cream, and the 1/2 tsp of vanilla extract. Mix well. Once the sponge has cooled down, transfer to a shallow dish of similar or slightly larger circumference. 

Figure 9. The dish used in this recipe is slightly larger in size than the sponge; perfect to accommodate the creamy sauce.

     Using a toothpick, poke the sponge several times. I likely stabbed the sponge approximately 30 times. These small holes are necessary in order for the sponge to absorb the maximum amount of milk. Next, pour the cream sauce you have just prepared over the sponge. Cover and let it rest in the refrigerator overnight; or at least four hours if you want to eat it on the same day. 

     Bright and early, you will prepare the chantilly the next morning. Mix 1 cup of heavy cream, 1 tbs of sugar, and 1/2 tsp of vanilla extra on high using the wire whip attachment. Remove the soaked sponge from the refrigerator and uncover it. Place the chantilly on the sponge; filling any gaps in between the sponge and the dish if at all possible. You may also pipe, but this step is completely optional, and you would likely need to double the chantilly recipe. 
 
     You may choose to adorn your cake with some of your favorite fruits at this point. I'd suggest halving or quartering each fruit and placing them on top of the cake in a circular fashion. You may use only one type of fruit or you may want to have a mix!

 Figure 10. Tres Leches cake topped only with peaches.

Figure 11. Tres Leches cake topped with raspberry, golden kiwi, peach, blackberry, and strawberry.

Regardless of the toppings you choose for your very own cake, make sure to enjoy with your favorite people.

¡Buen provecho!

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