Embark on a culinary journey with this Classic Tres Leches Cake, a traditional dessert beloved for its incredibly moist texture and rich milky flavor. This cake is soaked in a sweet mixture of three different types of milk, giving it a uniquely tender and luscious texture. Each layer is meticulously crafted to ensure a perfect balance of moisture and flavor, making every bite irresistibly soft and delightful.
Why You’ll Love This: The allure of this Tres Leches Cake lies in its simplicity and the depth of its flavors. The sponge is light and airy, perfectly absorbing the sweet blend of milks, which includes a hint of cinnamon for a subtle spiced undertone. Topped with a fluffy meringue that melts in your mouth, this cake is not just a dessert but a celebration of texture and taste that will leave you wanting more.
Perfect Occasion: This cake is perfect for a wide range of occasions, from family gatherings to festive celebrations. It’s particularly suited for events where comfort food is cherished, bringing a sense of warmth and nostalgia to the table. Whether it’s a birthday, a holiday, or simply a casual get-together, the Tres Leches Cake promises to be a crowd-pleaser.
Decoration Tips: Garnish the meringue topping with a light dusting of cinnamon or cocoa powder to add a touch of elegance and enhance the flavor profile. Edible flowers or a sprinkle of finely chopped nuts can also add texture and visual appeal. Serve each slice with a few fresh berries for a pop of color and a refreshing contrast to the creamy richness.
Ingredients for the Sponge:
- ¼ teaspoon of salt
- 120 ml of milk
- 220 grams of sugar (divided)
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 236 grams of all-purpose flour
- 6 eggs (whites and yolks separated)
Ingredients for the Three Milk Mixture:
- 400 ml of milk
- 1 large stick of cinnamon
- 300 ml of condensed milk
- 1 teaspoon of vanilla extract
- 450 ml of heavy cream
Ingredients for the Meringue:
- A pinch of salt
- 4 egg whites
- 1 teaspoon of vanilla extract
- Sugar (double the weight of the egg whites)
Instructions:
- Line a 20x20x7 cm baking dish with parchment paper and lightly grease the sides.
- For the sponge, combine flour, baking powder, and salt. In a separate bowl, beat egg yolks with half the sugar and vanilla until light. Gradually mix in the milk.
- In another bowl, beat the egg whites to soft peaks, gradually adding the remaining sugar, then fold into the yolk mixture. Gently fold in the dry ingredients. Pour into the prepared dish.
- Bake in a preheated oven at 175°C (350°F) until the sponge is set and golden, about 25 minutes.
- For the three milk mixture, heat milk with the cinnamon stick just until infused. Remove cinnamon and mix in condensed milk, vanilla, and cream.
- Pierce the cake with a fork while still warm and evenly pour over the milk mixture. Let it absorb completely.
- For the meringue, beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread over the soaked cake.
- Broil the meringue briefly until golden, watching carefully to avoid burning.
- Chill the cake for at least four hours before serving to allow the flavors to meld.
Enjoy this heavenly cake with its delightful flavors and exquisite texture!
