Tres Leches Cake
A sponge cake soaked in three kinds of milk: evaporated, condensed, and heavy cream.
Contains common allergens
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Instructions
- 1
Mix Dry and Yolks: Preheat oven to 350°F (175°C) and grease a 9x13 inch pan. Whisk the flour, baking powder, and salt. In another bowl, beat the egg yolks with 3/4 cup sugar until pale yellow, then stir in the vanilla.
- 2
Whip Whites: In a very clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form.
- 3
Fold Batter: Gently fold the egg yolk mixture into the egg whites. Then, gently fold in the dry ingredients just until combined. Do not deflate the batter. Pour into the prepared pan.
- 4
Bake: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- 5
Soak the Cake: Whisk together the condensed milk, evaporated milk, and whole milk. Pierce the cooled cake all over with a fork. Slowly pour the milk mixture over the top, letting it absorb fully. Refrigerate for at least 4 hours, or overnight.
- 6
Whip Cream and Serve: Whip the heavy whipping cream until stiff peaks form. Spread it evenly over the soaked cake. Garnish with fresh strawberries or a sprinkle of cinnamon before slicing.
Plan it in Listahan
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