Tres Leches Cake

Thank you, Dawne, for requesting a Tres Leches Cake. It's been far too long - So much fun! 🥰

Tres Leches Cake, as the name says, is all about the three milks. We use canned sweetened condensed milk, canned evaporated milk*, and heavy cream. 

You might think this cake will never absorb all of the liquid and that there's a soupy mess in your future. Trust me, give it 8 hours in the fridge; it's lovely. 

The tres leches mixture 

1 1/4 cup heavy cream

14 oz can sweetened condensed milk

12 oz can evaporated milk

1/2 teaspoon almond extract

1 teaspoon vanilla extract

The name of the game, the key to the cake! Tres leches (three milks)

whisk together and set aside ('fridge) until the cake is ready

The sponge cake

4 large eggs (room temperature)

1 cup sugar  

2 teaspoons vanilla extract 

In a standing mixer with the paddle attachment, beat eggs, sugar, and vanilla on high speed until light yellow & fluffy (about 10 minutes)

Meanwhile, sift together 

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Reduce speed on mixer to low

Slowly add about 1/2 of the flour mixture, mix to combine

Pour in 1/2 cup heavy cream and the remaining flour, mix to combine

Stir with a spatula, make sure it's mixed well (not deflated)

Pour batter into a buttered 13x9 baking casserole

Bake at 350 for 30 minutes; cake will pull away from sides slightly. 

Let cool for 45 minutes, leave in pan, 

and poke with fork or all over the top. 

Slowly pour the tres leches mixture over the cake. 

Cover and refrigerate for 8 hours

Cover with make-ahead whipped cream and fresh strawberries

Make-ahead whipped cream

Use a cold bowl and cold ingredients

whip until soft peaks form

2 cups heavy cream

2 Tablespoons softened cream cheese

1 teaspoon vanilla

1/2 cup powdered sugar

*You might want to use homemade saffron-infused reduced milk, as shown in my caramel flan recipe. 

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