Experience the sublime texture and richness of this Traditional Tres Leches Cake, a popular dessert in Latin America known for its moist and flavorful profile. This cake combines a light sponge soaked in a trio of creamy milks with a fluffy, glossy Swiss meringue topping. The addition of cinnamon for decoration not only enhances its visual appeal but also adds a subtle spiciness that complements the sweet, creamy base.
Why You’ll Love This
Tres Leches Cake is celebrated for its incredibly moist texture and balanced sweetness, which come from soaking the light sponge cake in a mixture of condensed milk, evaporated milk, and cream. The Swiss meringue topping adds a smooth and airy contrast, making each bite a delightful combination of fluffy and creamy textures. This cake is not overly sweet, which makes it a perfect dessert for those who appreciate a less intense sweetness paired with rich, milky flavors.
Perfect Occasion
This cake is a fantastic choice for celebrations such as birthdays, anniversaries, or festive holidays like Cinco de Mayo. It’s also a comforting choice for family gatherings, potlucks, or as a weekend treat. Due to its refreshing and creamy nature, it’s particularly enjoyable during the warmer months when a chilled dessert is most satisfying.
Decoration Tips
Sprinkle the top of the Swiss meringue with ground cinnamon for a classic touch or garnish with fresh berries for added color and a burst of freshness. Edible flowers can also be a beautiful and elegant addition, enhancing the cake’s presentation for special occasions.
Ingredients:
- Cake:
- 5 eggs, separated
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Three Milks Soak:
- 1 can condensed milk
- 1 can evaporated milk
- 1 can cream (sweetened cream)
- Swiss Meringue:
- 4 egg whites
- 200 grams granulated sugar
- Optional:
- Cinnamon for decorating
Instructions:
- Prepare the Cake:
- Preheat the oven to 350°F (180°C). Grease and flour a 35×25 cm baking dish.
- In a clean, grease-free bowl, whip the egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
- Sift the flour and baking powder together and fold them into the egg mixture using a gentle enveloping motion to keep the air in the batter.
- Pour the batter into the prepared dish and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes.
- Soak the Cake:
- Combine the three milks in a bowl and whisk until well mixed.
- After the cake has cooled slightly, pierce it all over with a fork or skewer, then evenly pour the milk mixture over the cake. Refrigerate for 3-4 hours to fully soak.
- Make the Swiss Meringue:
- Combine egg whites and sugar in a bowl and set over a pot of simmering water (double boiler method). Heat, stirring constantly, until the mixture reaches 39-40°C or the sugar has completely dissolved.
- Transfer to a mixer and whip on high speed until strong peaks form and the mixture cools down, about 10 minutes.
- Decorate and Serve:
- Spread the Swiss meringue over the chilled cake. Refrigerate for an additional 4 hours.
- Optionally, sprinkle cinnamon on top before serving.
Enjoy this Traditional Tres Leches Cake, a creamy, moist dessert that offers an extraordinary blend of textures and flavors, making it a beloved choice for any celebration or as a special treat.
