Tres Leches (Three Milks Cake)

Catherine Haury Recipe

By Catherine Haury catrinka77

This has been one of my favorite desserts since childhood. My grandma passed on her sweet tooth and this recipe. I hope you enjoy it as much as I do.


Recipe Rating:
 3 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

CAKE BATTER
2 c
cake flour
2 tsp
baking powder
1/2 tsp
salt
6 large
eggs, separated
2 c
sugar
2 tsp
vanilla extract
1/2 c
whole milk
MILK SYRUP
14 oz
sweetened condensed milk
1 1/4 c
heavy cream
14 oz
evaporated milk
2 Tbsp
light rum
FROSTING
4
egg whites
1/2 tsp
cream of tartar
1/2 c
water
1 c
light corn syrup
1 1/2 c
sugar

Directions Step-By-Step

1
Cake

Preheat oven to 350°F.

Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.

Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.

Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.

Pour batter into a greased and lightly floured 9 x 13 baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool on a wire rack for 20 minutes.

Invert the cake onto a jelly roll pan or a baking tray with a raised edge on it – something to catch the syrup! Use a fork to repeatedly pierce the top of the cake.
2
Milk Syrup

Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended. Pour syrup over the cake a little at a time, until it soaks through. This is a cake that demands patience! Pour the milk syrup slowly and let it soak in. Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in. Keep doing this until most of the milk syrup is absorbed. Don't worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.

Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.
3
Frosting

Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat. While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes. Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. To serve, cut individual squares, top with a red maraschino cherry, and serve cold.

About this Recipe

Course/Dish: Cakes