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A light, airy sponge cake soaked in a sweet mixture of three milks and topped with a fluffy whipped cream frosting. This classic Latin American dessert is incredibly moist, rich, and melts in your mouth with every bite. Best served chilled after soaking overnight.
Preheat oven and prepare the pan. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Combine dry ingredients. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
Create the batter base. In a large bowl, use an electric mixer to beat the 5 egg yolks with 3/4 cup of the granulated sugar until the mixture is pale yellow and thick, about 3-4 minutes. Stir in the whole milk and 1 teaspoon of vanilla extract. Gradually add the dry ingredient mixture, mixing on low speed until just combined. Avoid overmixing.
Whip the egg whites. In a separate, meticulously clean bowl, beat the 5 egg whites on high speed until soft peaks form. With the mixer still running, gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff, glossy peaks form.
Fold egg whites into batter. Gently fold the whipped egg whites into the cake batter in three separate additions. Use a spatula to fold carefully, preserving the air in the whites to ensure a light, spongy cake.
Bake the cake. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack, which will take about 1 hour.
Prepare the milk soak. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream in a pitcher or bowl until well combined.
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A light, airy sponge cake soaked in a sweet mixture of three milks and topped with a fluffy whipped cream frosting. This classic Latin American dessert is incredibly moist, rich, and melts in your mouth with every bite. Best served chilled after soaking overnight.
This mexican_american recipe takes 360 minutes to prepare and yields 12 servings. At 461.5 calories per serving with 10.07g of protein, it's a moderately challenging recipe perfect for dessert.
Soak the cake. Once the cake is completely cool, use a fork or skewer to poke holes all over its surface. Slowly and evenly pour the three-milk mixture over the entire cake, allowing it to absorb fully. Pour a little at a time to prevent pooling.
Chill the cake. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the cake to absorb all the liquid and develop its signature moist texture and rich flavor.
Make the whipped cream topping. In a large, chilled bowl, use an electric mixer to beat the 2 cups of cold heavy whipping cream, sifted powdered sugar, and the remaining 1 teaspoon of vanilla extract on high speed until stiff peaks form, about 3-4 minutes.
Frost and serve. Spread the fresh whipped cream evenly over the top of the chilled cake. Garnish with a sprinkle of ground cinnamon or fresh berries, if desired. Slice and serve cold.
Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for a rich chocolate sponge cake.
Add 1 cup of full-fat coconut milk to the milk soak for a tropical, coconut-flavored twist.
Replace the sweetened condensed milk with a can of dulce de leche in the soak, or spread a thin layer of dulce de leche on the cake before adding the whipped cream topping.
Add 2-3 tablespoons of dark rum to the milk mixture for a more adult-friendly version with a hint of warmth.
The combination of whole milk, evaporated milk, and heavy cream provides a good amount of calcium, which is essential for strong bones and teeth.
The carbohydrates and sugars in the cake and milk soak offer a quick source of energy, making it a satisfying treat to combat a slump.
A typical slice of this Tres Leches Cake contains approximately 520-550 calories, depending on the exact size of the slice and garnishes used. It is a rich and indulgent dessert.
Tres Leches Cake is a dessert high in sugar, fat, and calories, so it should be enjoyed in moderation as a treat. It does provide some calcium from the milk products, but it is not considered a health food.
Absolutely! This cake is actually better when made ahead. It needs at least 4 hours to soak, but it's best when allowed to soak overnight in the refrigerator. You can make it up to 2 days in advance, but wait to add the whipped cream topping until just before serving for the best texture.
Sogginess usually occurs for two reasons: either the cake was not cooled completely before the milk mixture was added, or the egg whites were deflated during folding, resulting in a dense cake that couldn't absorb the liquid properly.
While you can experiment, using low-fat or skim milk for the whole milk in the batter is fine. However, for the milk soak, using low-fat versions of evaporated or condensed milk will significantly alter the classic rich flavor and creamy texture of the dessert. It is not recommended for an authentic result.