Dive into the creamy, dreamy world of Tres Leches Cake, a beloved traditional dessert that is as delightful to the palate as it is easy to prepare. This classic cake combines the light, airy texture of sponge cake with a rich and luscious mixture of three different milks, creating a moist, indulgent treat that effortlessly melts in your mouth. Each layer is generously soaked, ensuring that every bite is bursting with flavor.
Why You’ll Love This:
Tres Leches Cake is renowned for its incredible moistness and balanced sweetness, making it a favorite among all age groups. The simplicity of its preparation belies the complexity of its flavors, which come from the delicate sponge cake absorbing the trio of milks. This recipe also features a luxurious layer of dulce de leche, elevating it from delightful to divine. It’s a perfect dessert for those who appreciate a cake that’s rich yet not overwhelmingly sweet.
Perfect Occasion:
This Tres Leches Cake is ideal for celebrating any special occasion, from birthdays and anniversaries to holiday gatherings and family reunions. Its universal appeal makes it a great choice for potlucks, and its robust structure allows it to be easily transported without compromising its texture. Whether served at a summer barbecue or as a comforting winter treat, it promises to be a crowd-pleaser.
Decoration Tips:
For a beautiful and professional finish, top the cake with a fluffy Swiss meringue and use a kitchen torch to lightly toast it for a golden appearance. Garnish with a sprinkle of cinnamon or cocoa powder to complement the milky flavors. Fresh berries or a few sprigs of mint can add a pop of color and a refreshing contrast to the sweetness.
Ingredients:
- Sponge Cake:
- 6 eggs (300g)
- 180g sugar
- 160g all-purpose flour
- 20g cornstarch
- 1 tsp vanilla extract
- Three Milk Soak:
- 395g evaporated milk
- 397g sweetened condensed milk
- 400g heavy cream
- Filling:
- 500g to 1L dulce de leche
Instructions:
- Prepare the Sponge Cake:
- Beat eggs and sugar until fluffy and ribbon-like. Gently fold in sifted flour, cornstarch, and vanilla with a spatula, preserving the airiness.
- Pour into a prepared rectangular pan lined with parchment paper and bake at 175°C (347°F) for 45-50 minutes. A toothpick inserted should come out clean. Let cool in the pan for 10 minutes, then on a wire rack.
- Prepare the Milk Soak:
- In a saucepan, gently heat the three types of milk just until warm. Do not boil.
- Assemble the Cake:
- Slice the cooled cake horizontally into 2 or 3 layers. In the same baking mold, lined with plastic wrap, place one layer of cake, soak with one-third of the milk mixture, and spread a layer of dulce de leche. Repeat with remaining layers and finish by pouring over any remaining milk mixture. Wrap and refrigerate overnight.
- Finish and Serve:
- Once set, unmold the cake and cover completely with Swiss meringue. Brown lightly with a torch if desired.
Enjoy this incredibly moist Tres Leches Cake, a creamy dessert that’s sure to win hearts and evoke the joy of sharing a special treat.
