Tres Leches Cake Recipe - Easy to Make Latin American Dessert

The traditional Latin American Dessert, 'tres leches cake', or 'three milks cake' is a sponge cake soaked in three kinds of milk, usually condensed milk, evaporated milk (or fresh milk) and heavy cream.

It is easy to make as a rich dessert and can be topped with a variety of fresh local fruits, tropical fruits such as mango, as well as berries and kiwi fruit. the cake has a unique texture that most people love.

It is more of an indulgence than a diet food, but eaten in moderation with lots of fresh fruit, it can be a healthy treat at the end of a lovely family meal or dinner party.

Tres Leches Dessert Cake (Three milks cake) is a rich cake that goes will with a variety of fresh fruits. Source: Public Domain

Classic Tres Leaches Cake Recipe

Ingredients

1 cup sugar
1 cup cream
1 cup plain flour
300 ml double cream
1 cup evaporated milk
395 g can sweetened condensed milk
2 teaspoon pure vanilla extract (or fresh vanilla)
2 mangoes, peeled, thinly sliced ( or a range of other fruits and berries)
5 free-range and fresh eggs, separated into whites and yolks, and warmed to room temperature
toasted coconut flakes, or almond slices to serve (optional)

Method

Preheat the oven to 160 degrees C (325 degrees F). Lightly grease and line the base of a 20 cm (8 inch) square cake pan with baking paper. Add a pinch of salt to the flour and sieve several times (this is important to ensure smoothness and lightness.

Thoroughly beat the egg whites with an electric mixer or food processor until the mixture forms soft peaks. Then Gradually add half of the sugar while beating for another 1 to 2 minutes. The mixture should appear glossy and the sugar should be completely dissolved.

Using another bowl, whisk the egg yolks until fluffy and light. Then add 1 teaspoon of vanilla extract and gradually add the other half of the sugar while beating for an additional 60 seconds.

Using a large spoon, gradually fold the yolks into the whites. Do not over-mix as the mixture does not need to be blended together.

Add half of the flour to the egg mixture using a sifter, and gently fold into the mixture. Add the remaining flour in the sifter to the mixture and fold through. Don't over-mix as this stage as this will remove air entrapped in the mixture and make the cake heavy when cooked. Gently transfer the sponge mixture into the greased and lined cake tin. Transfer to the preheated oven and bake for about 60 minutes 1 hour, without opening the oven door.

When cooked put the cake, still in the tin, on a rack to cool for about 15 minutes. While the cake is cooling place the evaporated milk, cream, sweetened condensed milk and 1 teaspoon of vanilla into jug, and whisk to combine well.

After the cake has cooled for 15 minutes, poke holes over the surface of the sponge using a skewer. This allows the milk and cream mixture to soak into the cake. Pour half the milk mixture on top of the cake. Wait for it to be absorbed and then add the other half. Then cover the cake and pan with plastic wrap and set aside in the refrigerator for 4-8 hours or overnight.

The next day remove the cake from the pan and transfer to a serving platter. Slice into small squares reading for serving. Add one or two slices to a serving bowl and top with mango slices (or other fresh fruit) a dollop of double cream and top with toasted and coconut or almond flakes.