TRES LECHES CAKE

To celebrate the beginning of Hispanic Heritage Month, let’s make a cake, one that’s associated with birthday parties, graduations, baptisms, and all kind of celebrations (I guess we always have a good excuse to celebrate!). Many people love Tres Leches cake.

Course Desserts

Cuisine Mexican

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 322kcal

Author Mely Martínez - Mexico in my Kitchen

Ingredients

Butter to grease the pan
1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan)
1 teaspoon baking powder
¼ teaspoon salt*
½ cup unsalted butter melted and cooled (1 stick)
1 cup sugar
5 whole eggs
1 teaspoon vanilla

FOR THE MILK MIXTURE

1 can condensed milk NESTLE LA LECHERA 14oz
1 can Evaporated milk CARNATION 12oz
1 cup of Heavy Heavy whipping or 1 can of “Media Crema Nestle”
1 ½ teaspoon vanilla
4 Tablespoons rum or brandy optional

FROSTING

1 ¼ cup heavy whipping cream the one you buy at the dairy fridge section
4 Tablespoons of sugar
1 teaspoon vanilla

GARNISH:

Canned fruit like peaches mangos or fresh fruit like strawberries and kiwis. If using fruit to decorate, add just before serving.

Instructions

Turn oven to 325 degrees F. Make sure to adjust oven rack to middle position. Grease and flour a 13-by-9 inch pan and set aside.
Place flour, baking powder and salt in a medium-size bowl and whisk together to mix.
With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted in the cake.
Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

MILK MIXTURE:

Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a sauce pan, warm over low heat until completed mixed. Remove from heat and set aside. (Not everyone warms the milk, some people just mix them and pour over the cake, that is a personal choice)
Once the cake has cool pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for 4 hours or overnight.

FROSTING:

Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes. I usually place the mixer attachment in the freezer and the bowl in the fridge before making whipping cream. This trick always works to form a smooth and fluffy frosting.
To assembly, the cake spread the whipped cream over the cake. Decorate with fruit as desired. Refrigerate to chill until ready to serve. Remember, if decorating with fruit, do not add until ready to serve. If you are making this cake ahead of time, add the fruit just right before serving time. To make them look shiny you can glaze them with a mix of apricot preserves and water and use a kitchen brush to cover the fruit.

Notes

• *If using salted butter, omit the ¼-teaspoon of salt.

Nutrition