Tres Leches Cake
This Costa Rican tres leches cake is made with a light sponge soaked in a mixture of three milks, then topped with homemade whipped cream and fresh fruit. It is a practical make-ahead dessert that serves several people and is especially popular for birthdays, family gatherings, and celebrations.
Equipment
- 1 Baking dish
- 3 Mixing bowls
- 1 Hand whisk
- 1 Electric hand mixer
- 1 spatula
- Measuring cups and spoons
Ingredients
Ingredients for the cake
- 225 grams all-purpose flour 1 ½ cups
- 5 grams baking powder 1 ½ teaspoons
- 315 grams white sugar 1 ½ cups
- 4 grams salt ½ teaspoon
- 6 eggs yolks separated from whites
- 150 ml water ⅔ cup
- 1 teaspoon vanilla
Ingredients for the milks
- 1 can condensed milk 397 ml
- 1 can evaporated milk 354 ml
- 500 ml regular milk 2 cups
Ingredients for the topping
- 2 tablespoons sugar
- 500 ml heavy cream 2 cups
- Strawberries or fresh fruit to decorate
Instructions
- Preheat the oven to 355°F. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Separate the egg whites from the yolks. Whisk the yolks with the vanilla, gradually add the sugar, then mix in the water.
- Beat the egg whites on low speed for 1 minute to break them up. Gradually increase the speed and continue beating until they become light and fluffy and form firm peaks that hold their shape. Be careful not to overbeat them, as dry egg whites can affect the texture of the cake.
- Add the dry ingredients to the yolk mixture a little at a time, stirring gently between each addition.
- Fold half of the whipped egg whites into the batter using a spatula. Cut through the center of the bowl, scrape along the sides, and gently fold the batter over the egg whites. Add the remaining egg whites and continue folding until just combined. A few small streaks or lumps of egg white are fine. Do not overmix, or the cake can lose its light and airy texture.
- Pour the batter into a clean and dry baking dish and spread it toward the corners. Bake for about 30 minutes, or until the top is lightly golden and a wooden skewer inserted into the center comes out clean. Let the cake cool completely.
- Combine the sweetened condensed milk and evaporated milk, stirring until the condensed milk is completely dissolved and the mixture is smooth. Add the regular milk and stir again until fully combined. Refrigerate the milk mixture while the cake finishes baking and cooling.
- Pour the milk mixture slowly and evenly over the completely cooled cake, adding it a little at a time and allowing it to absorb between each addition. After the first few rounds, if needed, use a skewer or fork to gently poke holes in the cake so the remaining milk mixture can soak through evenly. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Beat the cold heavy cream with the sugar until soft peaks form, then spread it evenly over the cake. Decorate with strawberries or your favorite fresh fruit. Slice and serve cold.
Video
Notes
- Preheat the oven before you start mixing the batter.
- Let the cake cool completely before adding the milk mixture. The bottom of the baking dish should no longer feel warm.
- Pour the milk mixture slowly in several additions, allowing the cake to absorb each one before adding more.
- If you prefer a wetter Tres Leches, add 1 or 2 extra cups of milk.
- For the best texture, cover and refrigerate the soaked cake overnight.
- Add the whipped cream and fresh fruit the following day for a fresher topping.