This Tres Leches Cake recipe offers a luscious and moist cake soaked in a rich blend of three kinds of milk, topped with a velvety whipped cream and a homemade caramel sauce that adds the perfect touch of sweetness. Its soft texture and delightful flavors make it a dessert that is sure to impress.
Why You’ll Love This: This Tres Leches Cake is a crowd-pleaser for its incredibly moist and flavorful profile. The combination of condensed milk, heavy cream, and regular milk, infused into the sponge cake, creates a wonderfully rich and moist texture. The caramel topping provides a sweet, buttery finish that complements the creamy base beautifully.
Perfect Occasion: This cake is ideal for celebrations, family gatherings, or as a weekend treat. It’s especially perfect for birthdays, anniversaries, or any occasion where you want to make an impression with a dessert that is both elegant and delicious.
Decoration Tips:
- Garnish with fresh berries or sliced fruits for a refreshing contrast.
- Sprinkle a light dusting of powdered sugar or cocoa powder for a sophisticated touch.
- Add edible flowers for a vibrant and natural decoration.
Ingredients:
- 6 eggs
- 120g sugar
- 1 packet of vanilla sugar
- 180g flour
- 1 teaspoon baking powder
For the Milk Mixture:
- 400g sweetened condensed milk
- 350ml heavy cream
- 700ml milk
For the Whipped Cream:
- 200ml heavy cream
For the Caramel:
- 150g brown sugar
- 150ml neutral cream
- 30g butter
Instructions:
- Caramel Preparation: In a dry pan, melt the brown sugar. Once melted, mix in the butter. Stir until the butter is fully melted, remove from heat, add cream, and return to heat until the sugar fully dissolves.
- Sponge Cake: Separate egg whites from yolks. Whisk the whites until frothy, add sugar and vanilla, and continue whisking until the sugar dissolves. Briefly whisk in the yolks. Mix flour with baking powder and gradually fold into the egg mixture at low speed. Pour the batter into a 20×30 cm baking tray lined with parchment paper and bake at 180°C (356°F) for about 25 minutes.
- Assembling the Cake: Remove the cake from the tray and let it cool slightly. Pour heavy cream into the tray. Prick the top of the cake with a fork, place it back in the tray with the pricked side down, and prick the other side. Mix condensed milk with milk and pour over the cake. Let it cool.
- Final Touches: Whip 200ml of heavy cream and spread over the cake. Drizzle the caramel on top. For best results, let the cake rest overnight.
Enjoy this sumptuous and creamy Tres Leches Cake, a decadent delight that is sure to satisfy your sweet tooth!
