Tres Leches Cake!
Many of you have asked for the tres leches cake recipe. Well, here it is! It is seriously one of the best desserts I have ever had. I halved the recipe. I made the original recipe and it was way too much for a 9×13 pan. It is really rich, so a half-recipe will be plenty for 10-12 folks. If you want the full recipe, I’ve added the the individual ingredients to the right of each line. There are three parts to this: the cake, the tres leches mixture, and the creme fraiche (pronounced “fresh”). I’ve also included the recipe for my caramel sauce. It is a lot of work but is so worth it. If you haven’t had this cake, you are missing out!
The Cake: (original measurements in parentheses)
6 large eggs, whites and yolks separated (12)
3/4 teaspoon salt (1/4 tbsp)
1 1/2 cups sugar (3 cups)
1 1/2 cups all-purpose flour (3 cups)
2 1/4 teaspoons baking powder (1 tbsp + 1 1/2 tsp)
2 1/2 teaspoons pure vanilla extract (1 tbsp + 1 1/2 tsp)
3/4 cup whole milk (1 1/2 cups)
Tres Leches Mixture
1 1/2 (12 oz.) cans evaporated milk (3 cans)
3/4 (14 oz.) can sweetened condensed milk (1 1/2 cans)
1 1/2 cups heavy whipping cream (3 cups)
1. Preheat oven to 350 degrees.
2. Crack open eggs and separate whites from yolks.
3. Add sugar to yolks and beat with a hand mixture until smooth.
4. Add milk and vanilla and mix. Add flour and baking powder and combine until smooth.
5. In a new bowl, whip the egg whites with salt until they form peaks. (I use my Kitchen Aid and whisk for 5-7 minutes on medium).
6. With a rubber spatula, GENTLY FOLD egg whites into cake batter. Do not stir. This will deflate the whites. (To fold, simply cut down and scoop up from the bottom of the bowl. Repeat until mixed.)
7. Spray a 9×13 pan with Baker’s Joy or Pam with Flour.
8. Pour batter into prepared pan and bake in a 350 degree oven in the center for 25-30 minutes. Top should be medium brown when done. Cake should not jiggle when pan is moved. You can insert a toothpick into the center to see if it’s done. It will come out clean when cake is done cooking.
9. After taking cake out of oven, poke holes every 1 inch with a chopstick or straw, making sure to completely cover the cake, going to the edges.
10. Combine tres leches mixture and pour evenly and slowly over the cake.
11. Cover tightly with foil and refrigerate for at least 8 hours, preferably over night.
2 cups heavy whipping cream (4 cups)
1/4 cup buttermilk (1/2 cup)
3/4 cup sugar (1 1/2 cups)
1 tablespoon pure vanilla extract (2 tbsp)
Combine all ingredients in a mixing bowl or stand mixer bowl. Whisk for 30 seconds or until all the sugar is dissolved.
1/2 cup water
1/2 cup sugar.
1 tbsp light corn syrup
3 tbsp cold butter, cut into individual tablespoons
1/4 cup cold heavy whipping cream
1 tsp pure vanilla extract
3/4 tsp salt
1. Combine salt, water, and sugar in a heavy-bottomed sauce pan.
2. Turn heat to high until it starts to boil. Turn down to medium-high heat. DO NOT STIR.
3. If you have a lid, put it on for 1-2 minutes. This will wash any sugar crystals from the sides of the pan. Remove lid and watch mixture carefully. It will start to thicken. Make sure the butter and cream are within reach.
4. When the mixture starts to change color (anywhere from 6-10 minutes, depending on your pan), watch very carefully. It can burn very quickly. When it turns amber, remove from the heat and carefully whisk in the butter. Once butter is melted, slowly add the cream and whisk until combined.
5. Stir in vanilla and let cool until warm.
6. Pour into a condiment squeeze bottle (you know, like those yellow and red bottles you see at restaurants). I got a couple of clear ones from Walmart or Bed, Bath and Beyond.
Plate presentation: Pour some creme fraiche onto the plate or bowl. Drizzle with caramel sauce. Place cake slice on top and garnish with sliced fresh strawberries. Your guests will be blown away.