Tres Leches Cake (Latin Three-Milk Soaked Sponge Cake)
Quick answer
- Active time
- 55 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Soaked in three milks (whole, condensed and evaporated), this Latin American cake is wet enough that a little milk seeps onto the plate when you cut it, yet the whipped-egg sponge keeps its shape.
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It is usually served cold, after a night in the fridge.
Ingredients
Instructions
- 1
Preheat the oven to 175C and prepare the cake pan before mixing the batter.
Have the pan ready so the whipped eggs do not sit and lose volume while you arrange the oven or equipment.
- 2
Whip the 4 eggs with 120 g sugar until the mixture looks pale, thick, and airy.
The foam should hold enough structure to support the sponge later, because the cake needs strength before it absorbs the milk mixture.
- 3
Add 110 g cake flour and fold from the bottom upward with gentle movements.
Stop as soon as no dry flour is visible, because overmixing knocks out the air and can make the sponge dense.
- 4
Pour the batter into the pan and bake for 25-30 minutes.
Remove it when the top is lightly colored and the center no longer sinks, then cool it and poke many close holes with a fork.
- 5
Mix 200 ml milk, 180 ml sweetened condensed milk, and 180 ml evaporated milk until even.
Pour it over the cake in several slow additions so the sponge absorbs evenly instead of leaving a heavy pool underneath.
- 6
Refrigerate the soaked cake for at least 2 hours, or overnight for deeper moisture.
Whip 150 ml heavy cream, spread it over the cold cake, and slice while chilled so the pieces stay neat.
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