Tres Leches Cake - Mexican 3 Milk Cake

ingredients for sponge cake
  • 120gr all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 eggs (separate yolks from whites)
  • 230gr sugar
  • 80gr fresh whole milk
  • 3/4 tsp vanilla extract
ingredients for milk liquid
  • 1 can condensed milk (304ml)
  • 1 can evaporated skim milk (382ml)
  • 120gr fresh whole milk
ingredients for topping
  • 500gr heavy cream
  • 2 Tbsp sugar
  • 1/2 tsp vanilla extract
  • fresh strawberries


Butter  the bottom and sides of a 34x25cm pyrex baking pan. Line the bottom with parchment paper and butter it.
Preheat oven to 180C.

In a bowl sift flour, baking powder and salt.
In a large bowl beat the egg yolks with 3/4 cup of the sugar until creamy. Add milk and vanilla extract. Beat 1 more minute until combined.
In another bowl beat egg whites until they reach soft peaks. Add 1/4 sugar and continue beating until firm.

In the large bowl with the egg yolks whisk in 1/3 of the flour mixture. Fold in 1/3 of the egg whites mixture with a spatula. Fold in the remaining flour and egg whites, alternately, in two more batches until incorporated.

Pour the batter in the pyrex and bake for 20-25 minutes. Insert a knife and if it comes out clean, the cake is ready.

Let the cake cool in the pan for 10-15 minutes. Then invert the cake onto a wire rack, remove parchment paper and let cool completely.

Return the cake to the baking pan.

In a saucepan add condensed milk, evaporated milk and fresh milk. Boil over medium heat for 3-5 minutes.
With a toothpick prick the cake and pour slowly the hot milk.

Let it cool completely, cover with plastic wrap and refridgerate for 3-4 hours or overnight to chill and soak the milk liquid.

In a bowl beat heavy cream with a mixer and when it begins to thicken add sugar and vanilla extract. Continue beating until firm. Spread whipping cream all over the cake.

Garnish with fresh strawberries.

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