Tres Leches (Three Milks Cake) Cuban Style

R C

By
@rosycalvin

This is my mother's recipe and it was handed down from back 2 generations. This is one very delicious and over the top cake and one that my Dad just couldn't get enough of. I remember when my Mom would make this she would 2. One strictly for my Dad and one for my brother and I. As usual, everything is from scratch and requires a few steps, but it is worth the time and once you taste it, you'll want more. This cake is originally from Latin America, however, every Latin American country adds and makes it their own. This cake is a specialty in most Cuban households.

Note: This one you eat with a spoon and it's SUPER DUPER RICH and gooey!


Featured Pinch Tips Video

Comments:

Serves:

10

Prep:

1 Hr 5 Min

Cook:

1 Hr

Ingredients

CAKE

6 large
eggs, seperated
2 c
granulated sugar
2 c
all purpose flour
2 tsp
baking powder
1/2 c
whole milk
1 tsp
madagascar pure vanilla extract

CREAM TOPPING

1 c
heavy cream
14 oz
can evaporated milk
14 oz
can sweetened condensed milk

ICING FOR THE CAKE

3 large
egg whites
3 Tbsp
water
3/4 c
granulated sugar

Directions Step-By-Step

1
CREAM TOPPING:
1. In a regular blender, combine the all of the "milks" and blend on high speed.
2
CAKE:
1. Preheat oven to 350 degrees F.
2. Lightly grease and flour a 9 by 13-inch baking dish.
3. In a stainless steel bowl of a stand mixer fitted with the whipping attachment, beat the eggs whites on low speed until soft peaks form. Add the sugar slowly and gradually with the mixer running and peak to stiff. Add the egg yolks, one at a time, beating well after you have added each.
4. Sift the flour together with the baking powder and add egg mixture, and alternate the milk. (Make sure you do this rather quickly so that you do not lose the volume). Add the vanilla.
5. Bake until golden for about 25 minutes.
6. Remove the cake from the oven and while it's still warm, pour the cream topping mixture over it.
7. Let sit and cool to room temperature about 30 minutes.
8. Cover with plastic wrap and refrigerate until well chilled, for about 4 hours.

Note: You can make this up to 1 day in advance and chilling in refrigerator overnight is best.
3
THE ICING:
1. In a saucepan combine the water and sugar, bringing to a boil. Reduce the heat and stir to dissolve sugar.
2. Cook until the mixture reaches the soft ball like stage, 235 to 240 degrees F (use a candy thermometer to be accurately sure).
3. Remove from the heat.
4. In a medium stainless steel bowl, beat the egg whites with a whisk to soft peaks. While beating, add the hot syrup in a steady stream. Beat until all of the syrup has been incorporated.
5. The mixture will start cooling and a glossy icing will form.
4
TO ASSEMBLE:
1. Remove the cake from the refrigerator and spread the icing evenly on the top of the cake. Serve cold.

Note: You can add fresh fruit like mango, strawberries or papaya to the top to make it your own.

ENJOY!

About this Recipe

Course/Dish: Cakes