Tres leches is spanish for “Three milk cake”, very famous in latin america and among my family, here in US. About 10 days after I arrived, I tasted this cake for the first time at my SILs (Shobi, Sis in law, Friend). She loves this cake so much, that buying anything else for one of the birthdays at home is considered “Cheating over tres leches”. I must admit, there is no better cake indeed… Its juicy moist, rich, soft, in total YUMMY!
I always imagined pastries, like such, would taste the best only when its store-bought. But when I checked the recipe online, I realized it fairly easy and simple. There are three parts to the preparation process:
-Soak in milk
-Whipped cream topping
- Flour – 1 cup
- Sugar – 1 cup
- Eggs – 3 white, 2 yolk
- Butter – 1/4 stick
- Vanilla extract – 1 t spoon
- baking powder – 1 t spoon
- Milk – 4 tablespoon
- Salt – 1/4 t spoon
- Half and half – 3/4 cup
- Evaporated milk 3/4 cup
- Condensed milk – 1/2 cup
- Sugar – 4 table-spoon
- Heavy whipped cream milk – 1 cup
- Powdered sugar – 4 table-spoons
- Vanilla extract – 1/2 t spoon
- White chocolate (shaved) – half bar
Set egg and butter outside to room temperature. Sift flour, baking powder and salt. Pre-heat oven to 350 degrees.
Cream the butter and sugar together, then add egg yolk one at a time. Set aside egg whites.
Add flour alternating with milk to the mixture to form a thick but smooth batter.
With a clean whisk, beat egg whites vigorously for 3-4 minutes or until it forms firm peaks.
Folding egg whites – Add half the egg white foam to the cake batter and mix slowly.
Pour the rest of the egg whites in the middle of the batter. Mix it by ‘cut and fold’ motion from center (like turning burger patties).
Add vanilla extract and mix evenly.
Grease the pan and pour the cake batter and bake it for 40 minutes.
Let the cake cool down for couple of hours at room temp, the eggy smell, if any will release eventually.
Mix all three milk and whisk lightly for 1 minute and pour over the cake and soak it for 4 hours in refrigerator.
Keep the mixing bowl and whisk in the freezer for 30 minutes.
Pour heavy whipping cream milk and whisk for 4 minutes. Add powdered sugar and vanilla extract and whisk for 1 minute or until firm peak forms with whipped cream.
Whipped cream made at home holds longer and taste very light, unlike butter cream. Its easier to use the stand mixer to make whipped cream, but I just used a large whisk and my husband’s muscles :-p