Tres Leches Cake Recipe

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Tres Leches Cake is a Mexican dessert. It’s a rich sponge cake soaked with a mixture of three milks (evaporated milk, sweetened condensed milk and heavy cream) and topped with whipped cream.

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Recently, I tried Cuban food for the first time at a popular Miami restaurant and I ordered this cake for dessert. It was really good and it became one of my favorites. Then we went to Versailles, another famous Cuban restaurant in Miami, and I ordered their Tres Leches cake for dessert again. It was so yummy!!! A few days later I made a Tres Leches cake for my husband and his colleagues at work and they all liked it. I did too!

Ingredients

MILK MIXTURE
1      (14-ounce) can sweetened condensed milk
1      (12-ounce) can evaporated milk
1      cup heavy cream
1      teaspoon vanilla extract

CAKE
2      cups (10 ounces) all-purpose flour
2      teaspoon baking powder
1      teaspoon salt
1/2 teaspoon ground cinnamon
8     tablespoons unsalted butter
1     cup whole milk
4     large eggs, room temperature
2     cups (14 ounces) sugar
2     teaspoons vanilla extract

TOPPING
1     cup heavy cream
3     tablespoons corn syrup
1     teaspoon vanilla extract

FOR THE MILK MIXTURE

Pour condensed milk into large bowl and cover bowl tightly with wrap. Microwave at 10 percent power, stirring and replacing plastic every 3 to 5 minutes, until milk is slightly darkened and thickened, 9 to 15 minutes. Slowly whisk in evaporated milk, cream, and vanilla until incorporated. Let mixture cool completely.

FOR THE CAKE

Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon together in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; remove from heat and set aside.

Using stand mixer fitted with whisk, whip eggs on medium speed until foamy, about 30 seconds. Slowly add sugar and continue to whip until fully incorporated, 5 to 10 seconds. Increase speed to medium-high and whip until mixture is thick and glossy, 5 to 7 minutes. Reduce speed to low, add milk mixture and vanilla, and mix until combined, about 15 seconds. Add flour mixture in 3 additions, mixing on medium speed after each addition and scraping down bowl as needed until flour is fully incorporated, about 30 seconds. Transfer batter to prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes, rotating pan halfway through baking. Transfer cake to wire rack and let cool for 10 minutes.

Using skewer, poke holes at 1/2-inch intervals in top of cake. Slowly pour milk mixture over cake. Let sit at room temperature for 15 minutes, then refrigerate, uncovered, for at least 3 hours or up to 24 hours.

FOR THE TOPPING

Thirty minutes before serving, remove cake from refrigerator. Using stand mixer fitted with whisk, whip cream, corn syrup, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Spread frosting evenly over top of cake. Serve.

Recipe from: America’s Test Kitchen Special Collection’s Edition

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